Longball Shortbread

After baking various forms of chocolate chip cookies for the Dodgers and Eric Karros from 1997 thru 2002, Eric was traded first to the Cubs in 2003, then signed with the A's in 2004. This recipe was first delivered before a game in May 2004 where, when Eric asked me if I had put any hits in the batch, I told him the were called "Longball Shortbread" for a reason, and that the fans in the outfield needed some souvenirs. That batch was good for 6 home runs, including Eric's first HR that season!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350°

Step 2

Butter a 9x13 " pan

Step 3

Cream together butter and sugar

Step 4

Mix in vanilla

Step 5

Stir dry ingredients together and add to butter mixture, mixing to combine. Dough will be crumbly but not dry.

Step 6

Press half the dough into the pan to cover

Step 7

Sprinkle chocolate chips evenly over dough

Step 8

Sprinkle the remaining dough in small pieces over the chips. Gently spread and press dough to cover as evenly as possible

Step 9

Bake for 20-25 minutes until light golden brown and dough is firm but not hard

Step 10

Let cool on rack for 10 minutes then cut into bars

Step 11

When cooked, store in airtight container in refrigerator