(A Quick and Easy Dessert)
From the kitchen of Pamela Byrne Riley
Hodgdon Island Inn, Boothbay, Maine
Makes twelve heart cookies
1 c plus 2 TBS all-purpose flour
½ c cold unsalted butter
1/3 c semisweet chocolate mini chips (I prefer Ghiradelli)
¼ c granulated sugar
Heat oven to 325 degrees. Have shortbread cookie molds ready.
Mix flour and granulated sugar in a medium bowl. Cut in butter with a pastry blender (or rub butter in with fingertips) until mixture resembles coarse crumbs. Stir in mini chips.
Gently press crumbs together to form a dough (heat from your hands will help make this happen). Press dough into mold sections. Prick sections twice with a fork.
Bake 20 -25 minutes, or until shortbread looks dry and golden at edges. Allow to cool in molds completely before removing.
Shortbreads can be stored airtight at room temperature for up to 3 days.
Nutrition facts: 117 cals., 7 g total fat, 16 mg chol., 2 mg sodium, 12 g carb., 1 g fiber, 1 g protein.
Recipe found in Woman’s Day, 2005
Tags: Boothbay B&B, Boothbay Bed and Breakfast, Boothbay Harbor Bed and Breakfast, chocolate chip shortbread cookie recipe, Hodgdon Island Inn Bed and Breakfast, Pamela Byrne Riley, photo by Richard B. Riley, recipe for an easy dessert