Mini Chocolate Chip Shortbread

Ingredients

• cup Becel® Salted Plant-Based Bricks
• cup icing sugar
• teaspoon vanilla extra ct
• 1/2 teaspoon salt
• cup sall-purpose flour
• cup mini semi-sweet chocolate chips

Instructions

1. Preheat oven to 325 degrees F (160 degrees C).
2. Beat Becel® Salted Plant Based Bricks and sugar until well blended and lightened in color, about 2 3 minutes. Stir in vanilla extract and salt until combined.
3. Add flour until you almost have a ball of dough. Stir in mini chocolate chips and mix until the dough comes together.
4. Divide dough into sixteen 1/2 inch to 1 inch (1.25 to 2.5 cm) balls, flattening with a fork dipped in flour or icing sugar. Arrange on baking sheets.
5. Bake 12 to 17 minutes or until edges and bottoms are very lightly browned. Transfer cookies to wire rack and cool completely.

Tips

Make sure to use vegan chocolate chips if you want the shortbread to be entirely plant based. The metric measures for this recipe are as follows: 250 mL Becel® Salted Plant-Based Bricks, 250 mL icing sugar, 5 mL vanilla extract, 2 mL salt, 500 mL all-purpose flour, and 250 mL mini semi-sweet chocolate chips.