CHOCOLATE CHIP SHORTBREAD COOKIES

1 cup butter (no substitutes), softened
1/2 cup brown sugar
1 teaspoon pure vanilla extract
2 cups flour
1/4 cup Argo Corn Starch
1/2 cup mini chocolate chips
1 tablespoon sugar (plus additional for sprinkling after baking, if desired)

Mix butter, brown sugar and vanilla thoroughly using an electric mixer. Gradually blend in flour and corn starch. Add chocolate chips. Form into 1-inch balls and place on ungreased baking sheets.

Pour sugar on a small plate; dip bottom of drinking glass in sugar and gently press down on each cookie to flatten. Press center of each cookie with tip of a teaspoon (to create a small crescent-shaped indentation design).

Bake in a preheated 300 degree F oven for 25 to 30 minutes, or until bottoms begin to brown. Cool for 5 minutes; remove to a wire rack to cool completely.

Lightly sprinkle additional sugar on top of cookies while cooling, if desired.

FOR EUROPEAN STYLE SHORTBREAD:
Turn dough onto a lightly floured surface and knead until smooth, about 2 minutes. Pat into a 1/3-inch thick rectangle measuring 11 x 8-inches. Cut into 2 x 1-inch strips. Place 1 inch apart on ungreased baking sheets. Prick with a fork. Bake as above.

Makes 3 1/2 dozen cookies
Source: Argo Corn Starch