Shortbread Meltaway Cookies
Prep time:
Baking time:
Makes:
48 cookies
Freezing:
excellent
Ingredients:
1 cup
(250 mL)
butter, softened
½ cup
(125 mL)
icing sugar
2 tsp
(10 mL)
vanilla
1¾ cups
(425 mL)
Five Roses® All Purpose Flour
½ cup
(125 mL)
corn starch
¾ tsp
(3 mL)
baking powder
¼ tsp
(1 mL)
salt
1 cup
(250 mL)
semi-sweet, milk or white chocolate chips
Directions:
- Preheat oven to 350ºF (180ºC). Line cookie sheets with parchment paper.
- Beat butter, icing sugar and vanilla until creamy. In a separate bowl, combine flour, corn starch, baking powder and salt; stir half into butter mixture. Stir in chocolate and remaining flour mixture.
- Roll heaping tablespoonfuls (15 mL) of dough into balls. Place on prepared cookie sheets, spacing about 2” (5 cm) apart.
- Bake in centre of preheated oven for 15 minutes or until lightly golden. Let cool on pan for 5 minutes. Dust with more icing sugar if desired.
Tips:
- Meltaways can be stored in an airtight container for up to 2 weeks.
- Kid friendly recipe: Your kids will have a great time rolling the dough into balls.
- These bite-size cookies are great for a small indulgence, but be careful, they are so delicious they will disappear quickly.