Stracciatella Shortbread Cookies
Don’t be fooled by their dainty size; these cookies pack big, buttery flavour and will make a great addition to your holiday treat tin.
Ingredients
- 1 cup unsalted butter at room temperature
- ½ cup icing sugar
- 2 tsp vanilla extract or vanilla-bean paste
- 1¾ cups all-purpose flour
- ¼ cup potato starch
- ¼ tsp fine salt
- ½ cup mini chocolate chips
Instructions
- Preheat oven to 300°F and line two baking trays with parchment paper.
- Using electric beaters or stand mixer fitted with paddle attachment, whip butter on its own on medium-high speed until fluffy. Add icing sugar and beat in, starting on low and then increasing to medium-high, until light and fluffy, 2 to 3 minutes. Beat in vanilla. Add flour, potato starch and salt and blend on low speed until dough comes together. Stir in mini chocolate chips.
- Use small mechanical scoop to portion cookies; if scoop is larger than size of cookie you want (just larger than a toonie), scoop dough and then cut each portion in half. Roll each cookie portion into a ball between the palms of your hands and place on baking tray, leaving 1½ in (4 cm) between them. Use fork dipped in flour to press each cookie down (or use a cookie stamp, if you have one).
- Bake cookies for about 30 minutes. They will show a touch of light browning on the bottom but should not be brown otherwise. Cool cookies on their trays on racks before packing in airtight container.
Notes
Tip: These cookies will keep in an airtight container at room temperature for up to 2 weeks or in the freezer for up to 3 months.
Tip: You can replace the mini chocolate chips with practically anything; try crushed candy canes, chopped nuts or toffee bits. You can even leave the chocolate chips out and just bake the shortbread as is.
