This is a very easy shortbread cookie that even your little ones can make and prepare for their mom’s for Mother’s Day. This cookie is a simple shortbread stuffed with mini semi-sweet chocolate chips served by your little (mini) ones!
Mother’s Day is right around the corner. I love being in the kitchen! Isn’t it true that…. Mother’s are the heart of the home. I believe the mother in the kitchen baking with her children can be the heart of the home, also. I mean we are there anyway right?? Making breakfast, packing lunches, having dinner etc. I spend a lot of time in my kitchen. I love it when my girls pull up a 5 gallon bucket and put on an apron (that is too big for them) and ask to help me. It melts my heart. My little one loves to get into the measuring cup drawer and pull them all out and play with them while I am baking or cooking. It is the sweetest thing…ever!
This Chocolate Chip Shortbread is perfect for them to follow a recipe, add the ingredients, beat it up, and bake it. (age appropriate of course)
My girls loved making this for me! We were together… and I really enjoyed watching them eat it and dipping it into a cold glass of milk!
Now.. some of you may not know what shortbread is. Shortbread is a type of biscuit traditionally made with one part sugar, two parts butter, and three parts flour. This is an adaption into cookie form. Yea!!
Here is the recipe…
- ½ cup butter, softened
- ½ cup sugar
- 1 tsp. vanilla
- 1 cup all-purpose flour
- ¼ tsp. salt
- ½ cup mini semisweet chocolate chips
- *** for best flavor, do not substitute margarine for butter***
- Preheat oven to 375 degrees.
- Beat butter and sugar in a large bowl with beater, until fluffly.
- Beat in vanilla.
- Add flour and salt.
- Beat at low speed.
- Stir in chocolate chips.
- Divide dough in half. Press each half into engrossed 8-inch round cake pan.
- Bake 12 minutes or until edges are golden brown.
- Score shortbread with sharp knife, taking care not to cut completely through shortbread.
- Make 8 wedges per pan.
- Let pans stand on wire racks for 10 minutes.
- Invert shortbread onto wire racks.
- Cool completely. Break into wedges.
***recipe adapted from The complete step-by-step Cooking Class Cookbook
This recipe cut into 8 wedges make a great shortbread. My daughter Bree loves pizookie’s. She asked if this was one. I said not quite. It is different. But why not… scoop some ice cream on top. I am sure it would be fine and good!
Just make sure the kiddos bake it and serve it up to you. Isn’t that what Mother’s Day is all about… them loving and serving you.
I hope you enjoy this recipe… and let your kid’s into the kitchen and bake with you. I know I am a better mom when I let them learn and grow in the kitchen.
Happy Mother’s Day to all of you!