YIELD Makes 16 cookies
INGREDIENTS
1/2 cup (1 stick) butter, softened 1/2 cup sugar 1 teaspoon vanilla 1 cup all-purpose flour 1/4 teaspoon salt 1/2 cup mini semisweet chocolate chipsPREPARATION:
- Preheat oven to 375°F.
- Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy. Beat in vanilla. Add flour and salt; beat at low speed. Stir in chocolate chips.
- Divide dough in half. Press each half into ungreased 8-inch round cake pan.
- Bake 12 minutes or until edges are golden brown. Score shortbread with sharp knife (8 triangles per pan), taking care not to cut completely through shortbread.
- Cool in pans on wire racks 10 minutes. Invert shortbread onto wire racks; cool completely. Break into triangles.