A chocolate chip shortbread with a warm Caribbean twist.



Ingredients

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.

Yields

18 cookies

Thanks To

Lesley Renner

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Savory Spice Shop Ingredients
Orange Extract Pure Organic -2floz $5.30
Vanilla Extract Pure Madagascar -2floz $9.95
Barrier Reef Caribbean Style Seasoning 1 oz bag $2.85
Coconut Milk, Powdered 1 oz bag $3.45
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