Friday, February 13, 2009

Another magazine goes bye-bye at least in print.

Craft: is continuing on in digital form. Every issue is here online and print at .

Tuesday, February 3, 2009

Been a while since I've posted a recipe on here, so here goes. This is a recipe found on the bag of Guittard Real Milk Chocolate Chips. These suckers are big with being between the size of a Hershey's Kiss and a regular sized chocolate chip. You could just eat them as is.

These cookies have a shortbread base and are very sandy in texture. They don't spread much and can be delicate. I think I made them a little bigger than the recipe reads. I also didn't sprinkle them with powdered sugar.

Shortbread Rounds (recipe on the bag, but not on the website)

Little cookies with big milk chocolate chips that melt in your mouth.
Yield 3 1/2 dozen 1-inch round cookies.

1 cup butter or margarine, softened
1/4 cup sugar
2 cup unsifted all-purpose flour
1 cup (6 oz) milk chocolate chips

powdered sugar for dusting (optional)

Preheat oven to 350°F.

Cream butter and sugar in large bowl with electric mixer at low to medium speed until light. Gradually add flour until combined. Stir in chips by hand. If dough seems dry or crumbly, it will stick together when shaped with your hands.

Using the palms of your hands, roll well-rounded teaspoonfuls of dough into 1-inch balls. Place on ungreased cookie sheets and bake 13-15 minutes. Cookies will still be pale. Let stand 2 minutes before removing from cookie sheet and dust with powdered
sugar if desired.