Saturday, December 19, 2009

Chocolate Chip Shortbread

My friend Nicole made these, and I was so excited to find out that the recipe can easily be changed to be safe for Brody. These are so pretty and taste delicious!

Chocolate Chip Shortbread

This recipe is free of milk, eggs, wheat, soy, peanuts, tree nuts, fish and shellfish

2 cups of safe flour (or regular flour if you can have it)
Pinch of salt
2 sticks (or 1 cup) of safe butter
1/3 cup packed brown sugar
1/3 cup sugar
3/4 tsp safe vanilla extract
1 1/2 c mini semisweet chocolate chips (Enjoy Life is Allergen Free)

1. Preheat oven to 325. Whisk flour and salt together in a medium bowl
2. With a mixer, beat butter, sugars and vanilla until smooth. Reduce speed and add flour to mixture in 3 batches. Stir in 1/2 cup chocolate chips. Press into the bottom of a 9x13 pan. Bake until golden 45-50 minutes. Let cool on wire rack for 10 minutes.
3. With a sharp knife cut shortbread into 36 rectangles
4. Melt remaining chocolate in a bowl over simmering water. Dip each cookie into chocolate and shake off excess. Transfer to waxed paper and let stand 10 minutes.

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1 comment:

  1. Oh these look yummy! Our son has been dealing with food allergies and Eczema and now has been helped greatly by taking Bellyboost probiotics! We still avoid some of the major food allergens though and these would be great - thanks!!


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