Shortbread cookies with chocolate chips and pecans. If you don't like pecans, you could add toasted coconut instead. Don't be put off by the amount of butter, this recipe makes a very large batch.
Ingredients
- butter: 2 cups (softened)
- confectioners' sugar: 2 cups
- vanilla extract: 2 tsp
- coconut extract: 0.5 tsp
- all-purpose flour: 4 cups
- salt: 0.5 tsp
- miniature semisweet chocolate chips: 1 cup
- pecans: 1 cup (toasted, chopped)
- confectioners' sugar: 3 Tbsp
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C).
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In a large bowl, cream together the butter and 2 cups confectioners' sugar. Beat in the vanilla and coconut extracts and salt. Add flour one cup at a time, mixing well after each. Stir in the chocolate chips and pecans. Roll the dough into 1 inch balls and place them 2 inches apart onto an ungreased cookie sheet. Flatten with a fork dipped in confectioners' sugar.
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Bake for 12 to 15 minutes in the preheated oven, until a light golden brown. While cookies are still warm from the oven, dust with the remaining confectioners' sugar.
