1 cup all-purpose flour
1/2 teaspoon active dry yeast
1/8 teaspoon baking soda
1/2 cup butter or margarine, softened
1 tablespoon vanilla extract
3/4 cup granulated sugar
1 egg
180g bittersweet chocolate chips, not too fine
1/2 cup chopped nuts or hazelnuts
1 cup all-purpose flour
1/2 teaspoon active dry yeast
1/8 teaspoon baking soda
1/2 cup butter or margarine, softened
1 tablespoon vanilla extract
3/4 cup granulated sugar
1 egg
180g bittersweet chocolate chips, not too fine
1/2 cup chopped nuts or hazelnuts
In a bowl, combine the flour with the active dry yeast and baking soda
Separately, cream the butter or margarine with the vanilla extract until smooth
Add the granulated sugar to the mixture and beat well until dissolved
Add the egg and continue beating until well mixed
Finally, add the dry ingredients, chocolate chips, and nuts or hazelnuts
Shape this dough into a baking dish, without greasing, using a spatula (or spoon) and bake in a moderate oven (170°C) for 12 to 15 minutes
Remove the cookies from the oven and let them cool for about 10 minutes before transferring them to a wire rack
Make approximately 4 batches of shortbread cookies.
