Butter-chip cookies

1 Servings

Ingredients

Quantity Ingredient
1 cup Butter
1 cup Powdered Sugar
¼ teaspoon Salt
1 teaspoon Vanilla
2¼ cup Flour
6 ounces Semisweet Chocolate Chips; * see note
Powdered Sugar

Directions

* [I think smaller chips, or mini-M&M's, would be better, but regular will work]

Cream butter and 1 cup powdered sugar until well blended. Gradually add salt, vanilla and flour (mixture will be stiff). Stir in chocolate pieces.

Roll into 1-inch balls and place on ungreased cookie sheet. Flatten balls with fork. Bake at 350 F for 12 to 15 minutes until set but not brown.

While hot, sprinkle with powdered sugar. Remove to wire racks to cool.

[Chocolate Mousse and other Fabulous Chocolate Creations, by Betty Malisow Potter, p. 17. ISBN 0-913703-11-7. Published 1986, New Boundary Designs Inc., 1453 Park Road, Chanhassen MN 55317. Available by mail order.] [I made these cookies, and found them very easy. The dough isn't sticky, so rolling out the balls isn't a chore. They were a big hit when I brought them to the club; they went quickly. The batch made two cookie-sheets full.

Next time I think I'll double the recipe.] March 1995, Chaz Bade

NOTES : "These buttery cookies are light and melt in your mouth." Makes 25 Cookies

Recipe by: "C. Baden" <hazel@...> Posted to brand-name-recipes by Barbra<barbra@...> on Feb 03, 1998

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