Roll Around Shortbread

¾ cup (175ml) Gay Lea Butter Unsalted, softened
1 cup (250ml) Granulated sugar
1 Egg
2 tsp (10ml) Vanilla
2½ cups (625ml) All purpose flour
½ tsp (2ml) Baking powder
1 cup (250ml) Miniature chocolate chips, chopped glazed fruit, or chopped multi-coloured candy coated chocolates

Preheat over to 375F (190C). Using electric mixer, beat butter with sugar until light and fluffy. Beat in egg and vanilla. In separate bowl, stir together flour and baking powder. Using wooden spoon, gradually stir flour mixture into butter mixture, adding chips or candies at very end.

Using rounded tablespoonfuls of dough, shape into balls. Place on parchment paper-lined baking sheets. Chill for a least 1 hour or up to 1 day.

Bake in centre of oven for 10 minutes. Cool for 3 minutes. Sift icing sugar into shallow bowl. Immediately roll each cookie in icing sugar to coat well.

Makes about 5 dozen cookies

Recipe courtesy of Gay Lea Foods Co-operative