The Penniman family of Cary learns the rewards of baking and delivering 600 cookies as thank you gifts during the holidays. Lucky for us, Kim Penniman shared the recipe for her Snowflake Chocolate Chip Butter Cookies. To read the full story, which was published in the 2006 Holiday Baking special section, go HERE.
1 pound (4 sticks) butter, at room temperature
2 cups powdered sugar, plus extra for sprinkling
2 teaspoons vanilla
4 cups all-purpose flour
1/2 teaspoon kosher salt
16 ounces mini chocolate chips
Preheat oven to 350 degrees.
Use an electric mixer with a paddle to blend together butter, sugar and vanilla in large bowl.
In separate bowl, mix together flour and salt. Slowly add one cup flour mixture at a time to butter mixture. The dough will be slightly stiff. Stir in chocolate chips.
Roll dough into 1-inch balls and flatten with the bottom of a glass. (Dip the glass in all-purpose flour to prevent sticking.)
Bake cookies on an ungreased cookie sheet for 15-17 minutes until slightly golden.Let them cool for about 5 minutes and then remove to the cooling rack. Cool another 10 minutes, then sprinkle with powdered sugar.
Yield: about 48 cookies