Butter-chip Cookies

* [I think smaller chips, or mini-M&M’s, would be better, but regular will
work]

Cream butter and 1 cup powdered sugar until well blended. Gradually add
salt, vanilla and flour (mixture will be stiff). Stir in chocolate pieces.

Roll into 1-inch balls and place on ungreased cookie sheet. Flatten balls
with fork. Bake at 350 F for 12 to 15 minutes until set but not brown.
While hot, sprinkle with powdered sugar. Remove to wire racks to cool.

[Chocolate Mousse and other Fabulous Chocolate Creations, by Betty Malisow
Potter, p. 17. ISBN 0-913703-11-7. Published 1986, New Boundary Designs
Inc., 1453 Park Road, Chanhassen MN 55317. Available by mail order.]

[I made these cookies, and found them very easy. The dough isn’t sticky, so
rolling out the balls isn’t a chore. They were a big hit when I brought
them to the club; they went quickly. The batch made two cookie-sheets full.
Next time I think I’ll double the recipe.]

March 1995, Chaz Bade