Chocolate Chip Shortbread

If you've looked over old entries, then you may have become aware of my affection for shortbread and my various attempts at making it. This recipe came out rather nicely. The major downside is in appearance. If you bake these long enough to get a light brown color then they get a bit dry. Perhaps if the dough was rolled out and cut into shapes instead of done as drop cookies then you could fix this problem. Fortunately, the taste is undiminished by the outside color. You could also make these as plain shortbread by leaving out the chocolate chips.

Chocolate Chip Shortbread

2 cups flour
1/4 tsp. salt
1 cup butter, room temperature
1/2 cup powdered sugar
1 tsp. vanilla
1/2 cup chocolate chips (I used mini chips.)
granulated sugar for topping

1- Preheat oven to 350.
2- Whisk together flour and salt. In another bowl, cream butter and sugar. Add vanilla. Stir in flour mixture until dough forms. Stir in chocolate chips. Form into a ball, wrap in plastic wrap and chill for 1 hour.
3- Form dough into 1" balls and place on ungreased baking sheet. Dip the bottom of a glass in granulated sugar and lightly press each ball into a disc shape. Bake for 8-10 minutes. Cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.