Chocolate Chip Shortbread

Directions

1. 1
   Heat oven to 325F Have a baking sheet ready.
2. 2
   Mix flour and 1/4 cup granulated sugar in a medium bowl.
3. 3
   Cut in butter with a pastry blender (or rub butter in with fingertips) until mixture resembles coarse crumbs.
4. 4
   Stir in mini chips.
5. 5
   Gently press crumbs together to form a dough (heat from your hands will help this happen).
6. 6
   Place on baking sheet; pat into an 8-in.
7. 7
   disk.
8. 8
   With a sharp knife, score into 16 wedges, cutting about halfway through dough.
9. 9
   Prick wedges twice with a fork.
10. 10
    Bake 25 minutes, or until shortbread looks dry and golden at edges.
11. 11
    Immediately cut through score lines.
12. 12
    Cool 5 minutes on baking sheet before removing to a wire rack to cool completely.
13. 13
    Can be stored airtight at room temperature up to 3 days.