BIG PAN SHORTBREAD

BIG PAN SHORTBREAD (2011  100 Best Cookies)

2 cups butter
1 cup icing sugar
3 ½ cups flour
½ cup cornstarch

Blend all together.

Press into parchment lined cookie sheet. Bake about 20 minutes at 325 degrees (check and add time as needed).

When done, take out of oven, slice the warm dough into squares or rectangles. Let cool completely.

Drizzle with dark and white chocolate. Package up in little clear bags for yummy treats.

SHORTBREAD CHOCOLATE CHIP BOO BOOS

 Kind of made a boo boo when I was mixing these up. Was supposed to add eggs. Forgot. Just one of those things. More than likely cause I was multitasking at the time. Thing is, I discovered a whole new cookie by that boo boo. Not a real shortbread, because that would entail just flour, sugar and butter. but very similar. 

 As you can see they are slowly disappearing. So nobody seems to have minded that there are no eggs involved. Jut mix up 2 cups butter, 1 1/2 cups brown sugar, 1/2 cupwhite sugar, 2 tsp vanilla, add 4 1/2 cups flour, with 2 tsp baking soda, and 1 pkg of vanilla instant pudding powder. Lastly toss in about 4 cups chocolate chips. Add a little more melted butter if it is a bit dry.

 Bake at 350 for about 12-13 minutes. Make the cookie balls a bitlarger than normal and shape on silpat  orparchment lined cookie sheets.I just add time if they aren't quite ready.

                                      Now there is only a small piece left This is my piece.

              Oops, wasn't fast enough. No more BOO BOOS ....will have to bake more.