I found this online and it's super easy (my favorite part). Since shortbread is traditionally dry I made a large batch of Jell-O fat free, sugar free chocolate pudding to use as a dip.
1 cup plus 2 tbs all purpose flour
1 stick (1/2 cup) cold unsalted butter
1/3 cup semisweet chocolate mini chip (feel free to have more!!)
1. Heat oven to 325 degrees. Have baking sheet (round) ready.
2. Mix flour and 1/4 cup granulated sugar in a medium bowl. Cut in butter with a pastry blender (or rub butter in with fingertips) until mixture resembles coarse crumbs. Stir in mini chips.
3. Gently press crumbs together to form a dough (heat from your hands will help this happens.) Place on baking sheet; pat into an 8-in disk. With a sharp knife, score inito 16 wedges, cutting about halfway through dough. Prick wedges twice with a fork.
4. Bake 25 minutes, or until shortbread looks dry and golden at edges. Immediately cut through score lines. Cook 5 minutes on baking sheet before removing to a wire rack to cool completely. Can be stored airtight at room temperature up to 3 days.
117 cal, 1g pro, 12 g carb, 1 g fiber, 7 g fat (4 g sat fat), 16 mg chol, 2 mg sod
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