CRISP CHOCOLATE CHIP SHORTBREAD

3/4 cup powdered sugar
3/4 cup Land O Lakes butter, softened
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1 1/3 cups all-purpose flour
3 tablespoons cornstarch
1/8 teaspoon salt
1/2 cup Nestle Toll House semi-sweet chocolate mini morsels (3 ounces)
3 tablespoons large grain sugar

Preheat oven to 350 degrees F.

Combine powdered sugar, butter, vanilla and almond extract in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Reduce speed to low; add flour, cornstarch and salt. Beat until well mixed (1 to 2 minutes). Stir in morsels by hand.

Roll out dough on lightly floured surface to 10-inch square. Cut into 16 (2 1/2-inch) squares; diagonally cut each square in half. (A sharp pizza cutter speeds the cutting process of these simple cookies.) Place 2 inches apart onto ungreased cookie sheets. Sprinkle tops with large grain sugar.

Bake for 10 to 11 minutes or until edges are lightly browned.

HELPFUL HINT:
Keep these shortbread cookies crisp by protecting them from air and humidity. Keep cooled cookies in an airtight container separated by layers of waxed paper. Don't store soft cookies in the same container, or the shortbread will absorb moisture. For long term storage, freeze the container of cookies for up to 6 months.

Makes 32 cookies
Source: Bars and Cookies, Land O Lakes #69, June 2001