A chocolate chip shortbread with a warm Caribbean twist.


YIELD
18 cookies

TIME
Active Prep: 15 min
Cook: 10 min


INGREDIENTS

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DIRECTIONS

Preheat oven to 350 degrees. In a standing mixer, cream together butter and sugar. Add egg yolk, cream, orange extract, vanilla extract, Barrier Reef and coconut milk powder. Stir to thoroughly combine, scraping bowl if necessary. Sift flour, baking powder and salt together. Add to butter mixture, and stir until thoroughly combined. Dough will be loose. Stir in chocolate chips. Roll into 1-inch balls and press down on center slightly. Place on ungreased baking sheet and bake for 8 to 10 min., or until slightly browned. Let cool on baking sheet for 10 min. to let shortbread harden.



THANKS TO
Lesley Renner

NUTRITION
Nut-Free
Vegetarian



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