Shortbread Cookies

I noticed a recipe on the back of the cornstarch box and had to try it.. it is a fast recipe.. threw it together in a few minutes.. however, you must try to hold off eating them until the next day. worth the wait! I ate one, (okay a few) right after they were done and although they were good, they were sort of dry and crumbly tasting. With my coffee this morning..BETTER, this afternoon when I added chocolate to them... MO' BETTA!

THE BEST Shortbread Cookies

1 cup butter, softened (no margarine)
1/2 cup brown sugar
1 teaspoon pure vanilla extract
2 cups flour
1/4 cup Argo® Corn Starch

*1/8 teaspoon salt - tiny pinch(i added this)

*1 cup semi-sweet morsels (i added this)

Preheat oven to 300°F. Mix butter, brown sugar and vanilla thoroughly using an electric mixer. Gradually blend in flour and corn starch.

Turn dough onto a lightly floured surface and knead into a ball.

Roll into a 1/3" thick rectangle.

Cut into 2 x 1-inch strips. Or whatever shape you want (*I used a pizza cutter. easy & fast)

Place 1-inch apart on ungreased baking sheets. Bake for 20 minutes.

(the recipe says 25-30 minutes - but mine were ready in 20 - i could tell because the smell was from the oven was calling my name!)

Let cookies cool completely.. I waited overnight

I melted chocolate using a double boiler system (putting a few inches of water into a small pot, put a glass bowl on top - make sure water doesn't touch bowl - and add chocolate chips to bowl.) Let water come up to a simmer and stir chips until melted. Slather on a thick layer of chocolate goodness to your cookies and lay them on a cookie sheet - place in freezer to harden chocolate quickly.

I have a inherent weakness for these type of cookies and now that I have a quick and easy recipe for them.. oh no. i'm in trouble. I love love LOVE shortbread cookies and with the chocolate added -they remind me of Pepperidge Farm Milano cookies, but BETTA'

yes, Mom I'm saving you some... you too Mr Travis... I know you like these too :)