Saturday, October 27, 2012

I've Always Liked Being Short-Bread Cookies

Not too sweet. A little hard exterior. Sounds like me! Add a little chocolate and you can't resist its charms.

1 cup margarine, softened
3/4 cup sugar
1 egg replacer egg
2-1/2 cups GF baking mix
2 cups chocolate chips, divided

Beat margarine and sugar until light. Add egg replacer egg and mix. Gradually add GF baking mix. Stir in chocolate chips.

Spread in ungreased 13x9 pan and bake at 350 for 33 minutes or until golden. Sprinkle remaining chocolate chips over hot shortbread. Spread them around when they have melted a bit. Put pan on wire rack and cool completely.

I cannot tell you how good the kitchen smells while this bakes.

'Ho Yeah!'- Peggy Hill

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