Pink chocolate chip shortbread cookies

I found a recipe from tablespoon.com for pink chocolate chip shortbread cookies. Even though the picture and video on the website made the cookies look flawless, most people were commenting their cookies were turning out flat. I decided to give the recipe a try and sure enough, that's how mine turned out. However, even though the cookies were flat, they were still really yummy. The part that's screwing everyone up (including myself) is the "softened" butter. If your butter is too soft, your cookies will be flat. In other words, DO NOT MELT YOUR BUTTER!

Ingredients
2 cups powdered sugar
1 bag Betty Crocker sugar cookie mix
1 cup softened butter
2 cups chocolate chips
Red food coloring

Directions
With your mixer, beat the softened butter until stiff and smooth. This is the part that presents problems. If it's not stiff and smooth your cookies will be flat.

Add desired amount of red food coloring. The more you add, the more pink your cookies will be. Be sure not to add too much unless you want red cookies. I used 7 drops.

Add the powdered sugar and cookie mix. Blend.

Add the two cups of chocolate chips. Mix into batter by hand. The dough should be crumbly not smooth. Thus I reiterate, it all comes down to the texture of your butter.

Just for fun, for my last few cookies I added Andes baking mints. If you would rather use Andes instead of chocolate chips, go for it. Mine turned out delicious.

Drop by rounded tablespoons onto an ungreased cookie sheet. Bake at 325 F for 12-14 minutes.

 That's it! If you decide to try this recipe, please let me know how yours turned out and if you did anything differently.

If you would like to view the original tablespoon recipe, visit the link below.

http://quick-dish.tablespoon.com/2011/10/09/pretty-in-pink/