Chocolate Chip Shortbread

The Rimers of Eldritch is over, as of yesterday night. However, it was a very successful run, and definitely a blast! Yesterday I made chocolate chip shortbread to sell at concessions. I love shortbread so much, because it generally only has a few ingredients (butter, sugar, and flour), but it is so light and crisp and sweet. The chocolate chips just make it a bit fancier. The shortbread melts in your mouth, and the best part is: you can eat the dough! There are no eggs in it (not that that's ever stopped me)!
Shortbread is the easiest cookie dough I've ever made. First you mix together the butter and sugar together in a stand mixer until very smooth. Then, beat in the vanilla.

Reduce mixer speed to low and add the flour, mixing only until the flour disappears into the dough.

Finally, fold in the chocolate chips with a spatula.

Gather dough and place between two sheets of plastic wrap. Roll the dough into a rectangle shape that's 1/4 inch thick. I started out by just pressing the dough with my hands into a roughly rectangular shape, and then rolling it to the desired thickness. Unfortunately mine isn't very rectangular, but that's okay.

Refrigerate for one hour, or until firm. Cut the dough into 1 1/2 inch squares, and place onto a baking sheet lined with parchment paper.

Bake for 18-20 minutes, or until they turn golden brown around the edges.

I might experiment with some fun shapes next time, but for now, these were good enough. They sold very well at the show last night.
Here's the recipe:

Chocolate Chip Shortbread Cookies

Makes about 3 dozen cookies

Ingredients:

2 sticks unsalted butter (at room temperature)

2/3 cup confectioners' sugar

1/2 t vanilla extract

2 cups all purpose flour

3/4 cup mini chocolate chips

Instructions:

1. In a stand mixer, beat together the butter and sugar on medium speed until smooth, about 3 minutes. Beat in vanilla.
2. Reduce mixer speed to low and add flour, mixing only until it disappears into the dough.
3. Fold in the chocolate chips with a large spoon or spatula.
4. Place dough between two sheets of plastic wrap. Roll the dough into a rectangular shape about 1/4 inch thick.
5. Refrigerate the dough for at least one hour, or until firm.
6. Cut dough into 1 1/2 inch squares. Bake for 18-20 minutes, or until golden brown around the edges.
7. Eat.

Source: Kirbie Cravings