Easier than Pie

This is my new go-to recipe for cookies. Probably the easiest baking recipe I've ever attempted. Another plus - I always have the ingredients on hand!

Chocolate Dipped Shortbread Wedges

Adapted from the Better Homes & Gardens New Cookbook

Makes 16 wedges

Ingredients

1 1/4 cups all-purpose flour

3 Tablespoons granulated sugar

1/2 cup butter

1 cup milk chocolate chips

1. Preheat oven to 325* F. Combine flour and sugar. Using pastry cutter, cut in butter until mixture resembles fine crumbs and starts to cling. Knead until smooth and form into a ball.

2. On an ungreased cookie sheet, pat dough into an 8-inch circle. Make a scalloped edge. Cut circle into 16 wedges. Leave wedges in circle. Bake for 25-30 minutes or until bottom starts to brown and center is set. Recut circle into wedges while warm. Cool on cookie sheet 5 minutes. Cool on a wire rack.

3. In a double broiler, slowly melt chocolate chips. Dip large end of wedge into chocolate and let cool until chocolate hardens.

They weren't exactly the most beautiful things. I think next time I will go for more of something like this:

Cheers!