Chocolate Chip Shortbread Cookies
Spirited with whiskey these are full of flavor.
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1 tablespoon whiskey Jack Daniel’s recommended
- 4 cups all-purpose flour
- 1 cup chopped bittersweet or semi-sweet chocolate
- Chocolate Sea Salt or your favorite finishing salt
Instructions
- In large bowl, beat butter and sugar for 5 minutes or until light and fluffy. On low speed, add egg, vanilla and whisky; blend well.
- Gradually add flour until fully incorporated.
- Stir in chocolate.
- Dump dough out onto some plastic wrap. Gather it up into a flat disk. Wrap and chill in the fridge for 30 minutes.
- Heat oven to 350F. Line baking sheets with parchment paper.
- On a silicone mat or lightly floured surface roll dough to ⅛-1/4-inch thickness. Cut out desired shapes with cookie cutters. Re-roll dough scraps as needed to cut out more cookies.
- Place cookies on baking sheets. Sprinkle generously with finishing salt. Gently press salt into cookie with your fingertips.
- Bake for 10 to 12 minutes for 1 ½-inch size cookies or until edges brown. Cool.
Notes
I made about 200 cookies with a small heart shaped cutter. Nutrition information is for 1 cookie.
Nutrition
Calories: 27kcalCarbohydrates: 3gProtein: 0.3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gTrans Fat: 0.04gCholesterol: 3mgSodium: 8mgPotassium: 8mgFiber: 0.1gSugar: 1gVitamin A: 30IUCalcium: 1mgIron: 0.2mg
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