Chip butterballs are one of our Christmas family traditions - at least as far back as the 2nd grade. In fact, it's a bit of a shameful but funny memory - my mom packed up a bunch of chip butterballs in foil and sent them with me to school on the last day before Christmas holidays for our class Christmas party. All the kids brought home made treats to share with the class. But that year, I was a naughty child. I loved those butterballs so much, that I didn't share them with the class - I ate them ALL by MYSELF. Yep - I was a greedy little cookie monster.
These are really just balls of shortbread with chocolate chips - but Chip Butterballs sounds so much better. This recipe comes originally from a Robin Hood flour recipe booklet from 1985. The original calls for the addition of 1 cup of finely chopped pecans - so throw those in if you like, we never did.
1 1/2 cups all purpose flour, sifted
1/4 tsp salt
1 cup semi-sweet chocolate chips
3/4 cup unsalted butter, softened
1/2 cup icing sugar
3/4 tsp vanilla
2 tsp cold water
Combine flour, salt, and chocolate chips. In a separate bowl, cream butter. Gradually add sugar and continue beating until light and fluffy. Add vanilla and water. Blend well.
Gradually stir in flour mixture. Mix well, as you don't want pockets of butter - or the cookies will lose their shape during baking.
Shape into 3/4 inch balls - the dough won't seem like it will hold together - don't worry. The butter will do its job.
Place on ungreased cookie sheet and bake at 325 for 18-20 minutes, until edges just begin to brown.
Makes about 40 cookies.