(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