Shortbread Meltaway Cookies
Ingredients
- 1 cup (250 mL) butter, softened
- 1/2 cup (125 mL) icing sugar
- 2 tsp (10 mL) vanilla
- 1 3/4 cups (425 mL) Five Roses® All Purpose Flour
- 1/2 cup (125 mL) corn starch
- 3/4 tsp (3 mL) baking powder
- 1/4 tsp (1 mL) salt
- 1 cup (250 mL) semi-sweet, milk or white chocolate chips
Directions
Step 1:
Preheat oven to 350ºF (180ºC). Line cookie sheets with parchment paper.
Step 2:
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.
Step 3:
Roll heaping tablespoonfuls (15 mL) of dough into balls. Place on prepared cookie sheets, spacing about 2” (5 cm) apart.
Step 4:
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.
