Joy, it just so happens I started my Christmas baking yesterday and these were one of the cookies I baked. They take between 14 to 16 minutes. You don't want the cookies to brown. They should just start to colour and only the bottom of the cookie will be golden.

I should mention,that I bake all my cookies on cookie sheets lined with parchment paper.

Ann

Thank you so much! They look delicious. I plan on giving them a try this evening.

Ann those look really yummy!

Is there a recent post with the recipe?

Here is is Amck,

Home Cookin Chapter: Recipes From Thibeault's Table

Chocolate Chip Shortbread Cookies
=================================
1 cup butter
pinch of salt
1/2 cup brown sugar
1 teaspoon vanilla
2 cups flour
1 cup chocolate chips
. Cream butter and sugar until light and fluffy. Add vanilla, flour,
salt, and chocolate chips.
Roll into 1 inch balls. Dip fork in to white sugar and flatten cookie.

Bake at 325° until golden. Approximately 14 to 16 minutes. Do not let
brown.

)

OMG! I have this need to make your (Ann) cookies tonight... and wouldn't you know that it's time to go to bed...

I just showed this cookie picture to my husband and he asked that I save to make. We just finished up making Buckeye Balls and M&M Cookies.

Thanks for posting the recipe, Ann! Looks like a simple one that lets the flavor of a few choice ingredients shine. A nice change from a lot of the over-the-top embellished cookies the season brings which, though fun, can be a little cloying for grown-up tastes.

We're having a snowstorm today. Would love to make some up to enjoy w/ a cup of tea after we shovel out tonight!

Amck, it really is a simple recipe. One I have been making for over 25 years. I'm not sure if you can tell from that picture, but they are a tiny cookie. About the size of a silver dollar. You can make them bigger, but I prefer them one or two bite size.

I have the first batch of gingersnaps in the oven and along with coffee they are going to be breakfast.

Ann

Those look delicious, Ann, I just love shortbread. The boss says it's because they are just sugar, held together with butter. Yup, that's why I like 'em. (grin)

I had to smile, though, I just had a gingerbread cookie and coffee for breakfast about 10 minutes ago, so here's a clink of my coffee cup to you.

Annie

I made these last night. They turned out a beautiful, little cookie - though mine tasted just OK. I think I know what the problem was - shortbread probably requires real BUTTER. (Please don't scold me, I told you all I was baking impaired!)

I plan to give these a try again this evening, using the real stuff.

Thanks again for the recipe.

yeah Joy..that'd do it..shortbread needs BUTTER...LOL

Joy, the basic premise behind shortbread is to add just enough other ingredients to hold the butter together.
Enjoy!
Jo

LOL! I won't scold you Joy. But just for future reference, there isn't a cookie that won't taste better if made with butter. I never, ever, ever, bake with Margarine.

Ann

I made these last night, and we really liked them a lot. Not too sweet or too crisp - just right in my book. Thank you for sharing the recipe Ann!

Don't do this to me - it's only Monday - I can't lose my will to cut back on sweets already! (She says while eating a grapefruit.....)

Dixie, perfect. Glad you liked them. I gave all my leftover christmas goodies to Matthew and his girlfriend. They are young and skinny.

Ann