Mini Chocolate Chip Shortbread

  • Cooking time17 min
  • Prep time20 min
  • Servings16
recipe image Mini Chocolate Chip Shortbread

Ingredients

  • 1 cup (2 sticks) Becel® salted margarine sticks
  • 1 cup icing sugar
  • 1 tsp. vanilla extract
  • 0.5 tsp. salt
  • 2 cups all-purpose flour
  • 1 cup mini semi-sweet chocolate chips

  • Calories240
  • Total Fat15 g
  • Saturated Fat5 g
  • Trans Fat0 g
  • Polyunsaturated Fat2.5 g
  • Monounsaturated Fat7 g
  • Cholesterol0 mg
  • Sodium75 mg
  • Total Carbs26 g
  • Dietary Fiber1 g
  • Sugars13 g
  • Protein2 g
  • Vitamin D2 mcg
  • Calcium7 mg
  • Iron1 mg
  • Potassium62 mg
  • Omega-30.5 g
  • Omega-62 g

Instructions

  1. Preheat oven to 325° F (160° C).
  2. Beat Becel® sticks and sugar until well blended and lightened in color, about 2-3 minutes. Stir in vanilla extract and salt until combined.
  3. Add flour until you almost have a ball of dough. Stir in mini chocolate chips and mix until the dough comes together.
  4. Divide dough into sixteen 1/2" to 1" (1.25 to 2.5-cm) balls, flattening with a fork dipped in flour or icing sugar. Arrange on baking sheets.
  5. Bake 12 to 17 minutes or until edges and bottoms are very lightly browned. Transfer cookies to wire rack and cool completely.