Chocolate Chip Shortbread Sticks

1 cup butter — softened
1/2 cup confectioner’s sugar
1 teaspoon vanilla extract
2 cup all-purpose flour
1/2 cup mini semisweet chocolate chips
Glaze
3/4 cup mini semisweet chocolate chips
2 teaspoons vegetable shortening

l. Beat butter, sugar and vanilla in large mixer bowl at medium-high
speed until light and fluffy. With mixer on low speed, gradually beat in
flour just until blended. Stir in chips. Divide dough in half and flatten
into disks. Wrap and refrigerate 2 hours or overnight until firm.

2. Heat oven to 350. Grease twolarge cookie sheets. On a lightly floured
smooth surface, roll rounded tsp of dough into 2 1/2″ long sticks.
Keep remaining dough refrigerated. Arrange sticks 2″ apart on prepared
cookie sheets. Freeze: 10 min.

3.Bake 12 minutes until edges are golden. Let cookies cool on pans 2
minutes, then transfer to wire racks to cool completely. Repeat process
with remaining dough.

4. Make glaze: Melt chips in small microwave proof
bowl on High 1 to 2 minutes; stir until smooth. Stir in shortening until
melted. Dip both ends of cookies into chocolate; place on wax paper. Let
stand until chocolate is set, 30 minutes.

Recipe By : Ladies Home Journal December 1996
Serving Size : 54
Preparation Time : 1:00

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