| Portions | Prep Time | Cook Time |
|---|---|---|
| 36-48 small cookies | 15 minutes | 30 minutes |
Ingredients
- 1 cup (225 g) unsalted butter, at room temperature
- ½ cup (65 g) icing sugar
- 2 tsp vanilla extract or vanilla bean paste
- 1¾ cups (260 g) all-purpose flour
- ¼ cup (48 g) potato starch
- ¼ tsp fine salt
- ½ cup (90 g) mini chocolate chips
Directions
- Preheat the oven to 300°F (150°C) and line two baking trays with parchment paper.
- Using electric beaters or a stand mixer fitted with the paddle attachment, whip the butter on its own on medium-high speed to make it fluffy. Add the icing sugar and beat in, starting on low and then increasing to medium-high, until light and fluffy, 2 to 3 minutes. Beat in the vanilla. Add the flour, potato starch and salt and blend in on low speed until the dough comes together. Stir in the mini chocolate chips.
- Use a small mechanical scoop to portion the cookies; if your scoop is larger than the size of the cookie you want (just larger than a Canadian toonie), scoop the dough and then cut each portion in half. Roll each cookie portion into a ball between the palms of your hands and place onto the baking tray, leaving 1½ inches (4 cm) between them. Use a fork dipped in flour to press each cookie down (or use a cookie stamp, if you have one).
- Bake the cookies for about 30 minutes. They will show a touch of light browning on the bottom but should not be brown otherwise. Cool the cookies on their trays on a rack before packing in an airtight container.
Notes: The cookies will keep in an airtight container at room temperature for up to 2 weeks or in the freezer for up to 3 months.
You can replace the mini chips with practically anything; try crushed canes, chopped nuts or toffee bits. You can even leave the chocolate chips out and just bake the shortbread as is.