Tuesday, June 21, 2011

Double Stuff Oreo-Chocolate Chip Shortbread

1 ½ sticks butter, at room temperature
2/3 cup granulated sugar
1 tsp pure vanilla extract
1 cup all-purpose flour
½ cup white rice flour
3 TBSP dark unsweetened cocoa powder
2/3 cup mini semi sweet chocolate chips
1 ½ cups Oreo Double Stuff centers (this is about 30 cookies)
Grease and flour a 9-by-13-inch pan.
Preheat the oven to 350 degrees F.
Cream the butter and sugar together until light and fluffy, about 3 minutes.
Add the vanilla extract and mix for 30 seconds.
Next add the flours and cocoa powder and mix until the dough is smooth, about 1 minute.
With the mixer on low, add in the chocolate chips. Mix until combined. Then add the Double Stuff centers. You don’t want to crush them too much so make sure to you don’t over mix. You want to see the pieces in there.
Gently press the dough evenly into the pan. Place the pan into the top half of the oven and bake until the shortbread is set, about 18 to 20 minutes.
Remove from the oven and let cool 15 minutes.
Using a sharp paring knife score the top of the still warm but cooling short bread. Cut in any size you prefer. Run a butter knife around the edge of the pan and invert onto a cutting board. Let cool an additional 10 minutes.