Chocolate Chip Shortbread Cookies
PREHEAT oven to 300° F. Line 2 cookie sheets with Reynolds® Parchment Paper. MIX butter, brown sugar and vanilla using an electric mixer. Gradually blend in flour and corn starch. Add chocolate chips.
FORM dough into 1-inch balls and place on parchment-lined cookie sheets. Pour sugar on a small plate; dip bottom of drinking glass in sugar and gently press down on each cookie to flatten.
BAKE 25 to 30 minutes, or until bottoms begin to brown.
COOL 5 minutes. Slide parchment with cookies onto a wire rack to cool completely. Lightly sprinkle additional sugar on top of cookies while cooling, if desired.
RECIPE NOTE: For European-style shortbread, turn dough onto lightly floured surface and knead until smooth, about 2 minutes. Pat into a 1/3-inch thick rectangle, measuring 11 x 8 inches. Cut dough unto 2 x 1-inch strips. Place strips 1 inch apart on parchment-lined cookie sheets. Prick with a fork and bake as above.