• Ingredients
  • 2 cups butter, softened
  • 2 cups confectioners' sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon coconut extract
  • 4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup miniature semisweet chocolate chips
  • 1 cup chopped pecans, toasted
  • 3 tablespoons confectioners' sugar


  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, cream together the butter and 2 cups confectioners' sugar. Beat in the vanilla and coconut extracts and salt. Add flour one cup at a time, mixing well after each. Stir in the chocolate chips and pecans. Roll the dough into 1 inch balls and place them 2 inches apart onto an ungreased cookie sheet. Flatten with a fork dipped in confectioners' sugar.
  • Bake for 12 to 15 minutes in the preheated oven, until a light golden brown. While cookies are still warm from the oven, dust with the remaining confectioners' sugar.

Nutritional Information

Amount Per Serving  Calories: 64 | Total Fat: 3.9g | Cholesterol: 10mg Powered by ESHA Nutrient Database Nutritional Information Chocolate Chip Shortbread Cookies II Servings Per Recipe: 96 Amount Per Serving Calories: 64

  • Total Fat: 3.9g
  • Cholesterol: 10mg
  • Sodium: 39mg
  • Total Carbs: 6.7g
  •     Dietary Fiber: 0.1g
  • Protein: 0.6g