Holiday Chocolate Shortbread Cookies Recipe
We know this season is a busy time of year for all and with holiday baking just around the corner, we wanted to make things a little easier for you with help from HERSHEY’s CHIPITS. You don’t need to be Canada’s next top chef to make decadent treats for friends and family; even the most novice baker can impress in the kitchen with a few great recipes up their sleeve. Keep things simple this season and stick to the classics, like this deliciously easy Holiday Chocolate Shortbread Cookies recipe. It’s as simple to make as it is delicious. And, for more holiday recipe inspiration please visit HersheysKitchen.ca.
Holiday Chocolate Shortbread Cookies Recipe
Ingredients
- 1 cup butter, softened (250 mL)
- 1 1/4 cups icing sugar (300 mL)
- 1 tsp vanilla (5 mL)
- 1/2 cup HERSHEY'S Cocoa (125 mL)
- 1 3/4 cups all-purpose flour (425 mL)
- 1 1/3 cups CHIPITS White Chocolate Chips (225 g)
Directions
1. Heat oven to 300°F (150°C).
2. In large bowl, beat butter, icing sugar and vanilla until creamy. Add cocoa; blend well. Gradually add flour, stirring until smooth.
3. Roll or pat dough to 1/4-inch (5 mm) thickness on lightly floured surface or between 2 pieces of wax paper; with cookie cutters, cut into holiday shapes. Re-roll dough scraps at end, cutting cookies until dough is used. Place on ungreased cookie sheet.
4. Bake 15 to 20 minutes or just until firm. Immediately place white chocolate chips, flat side down, in decorative design on warm cookies. Let cool slightly; remove from cookie sheet to wire rack. Cool completely. Store in airtight container.
Makes about 4-1/2 dozen (2-inch/5 cm diameter) cookies.
Note:
• For more even baking, place similar shapes and sizes of cookies on same cookie sheet.
