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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Shortbread Rounds Recipe

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This recipe for Shortbread Rounds is from Falcon Park Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. butter or margarine, softened
1/2 c. sugar
4 c. unsifted flour
2 c. milk chocolate chips
powdered sugar for dusting
Directions:
Directions:
Preheat oven to 350º. Cream butter and sugar in large bowl with electric mixer at low to medium speed until light. Gradually add flour until combined. Stir in chocolate chips by hand. If dough seems dry or crumbly, it will stick together when shaped with your hands. Using the palms of your hands, roll well rounded teaspoonfuls of dough into 1-inch balls. Place on ungreased cookie sheets and bake 13-15 minutes. Cookies will be pale. Let stand 2 minutes before removing from cookie sheet. Dust with powdered sugar.
Makes 3 dozen 1" round cookies.
Personal Notes:
Personal Notes:
These are yummy little butter cookies that melt in your mouth. Remember to make them small so you could just pop one in your mouth. They are not sweet like a chocolate chip cookie, but taste like a shortbread butter cookie. I got this recipe off the back of a Guittard brand Real Milk Chocolate Chips package.

 

 

 

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