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Give buttery rich shortbread cookies a flavor twist by adding McCormick® Pure Coffee Extract and mini chocolate chips. Photo credit: Susan Whetzel from Doughmesstic.
1 cup (2 sticks) butter, softened
3/4 cup firmly packed brown sugar
4 teaspoons McCormick® Pure Coffee Extract
2 1/4 cups flour
1/4 teaspoon salt
2 cups miniature chocolate chips
Preheat oven to 325°F. Spray 13x9-inch baking pan with no stick cooking spray, then line with parchment or wax paper and spray again. Set aside.
Beat butter, brown sugar and coffee extract in large bowl with electric mixer on medium speed until light and fluffy, scraping sides occasionally. Gradually beat in flour and salt on low speed until well mixed. Stir in chocolate chips. Press dough evenly in prepared pan.
Bake 25 to 30 minutes or until center springs back when lightly touched. Cool in pan on wire rack. Remove from pan. Cut into logs or squares.
(Amount per serving)