CHOCOLATE CHIP SHORTBREADS

Dressed-up shortbreads, dipped in chocolate and toasted pecans.

No eggs, no problem!  Make shortbread cookies, and make this recipe because it is a winner.  These slow-baked cookies have a delicious flavor,  nutty crunch, and stack well so they are perfect for gift giving.  These cookies have also been called, “Noah Bedoahs.”

INGREDIENTS:

1 cup butter

1/2 cup sugar

1 tsp. vanilla extract

1/2 tsp. baking powder

1/2 cup finely chopped pecans

1 3/4 cup flour

3/4 cup mini semi-sweet chocolate chips

Beat butter & sugar together.  Add remaining ingredients, mixing until combined, adding chocolate last. Preheat oven to 275  °.  Line a baking sheet with parchment paper.  Scoop dough into 1″ balls and place on prepared sheet.  Flatted dough slightly with a flat bottom glass, or long pronged fork.  Bake 55-60 minutes.  Cool completely on a wire rack.

Yield:  2 dozen