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Shortbread: Chocolate-Chip Shortbread




Source of Recipe


Family Circle Cookbook 2008


Recipe Link: http://www.parents.com/recipe/cookies/chocolate-chip-shortbread/

List of Ingredients




* 1 recipe Basic Sugar Cookie Dough (see recipe on www.familycircle.com) OR see below
* 1/2 cup mini semisweet chocolate chips
* 3 tablespoons seedless raspberry preserves


Recipe



1. To basic sugar cookie dough, mix in 1/2 cup mini semisweet chocolate chips. Form into one disk and refrigerate for 2 hours.

2. Press into a 9-inch round fluted nonstick tart pan. Score into 16 pie-shaped wedges without cutting completely through dough.

3. Bake at 350°F for 27 to 30 minutes. Let cool and remove side of pan. Just before serving, melt 3 tablespoons seedless raspberry preserves and drizzle over top of tart. Cut into 16 wedges along score marks.

Makes: 16 cookies Chill: 2 hours
Bake: 27 to 30 minutes
Prep: 5 minutes
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Basic Sugar Cookie Dough

* 1-1/2 cups all-purpose flour
* 1/2 teaspoon baking powder
* 1/8 teaspoon salt
* 1/2 cup (1 stick) unsalted butter, softened
* 3/4 cup sugar
* 1 egg
* 3/4 teaspoon vanilla extract
* White nonpareils, for decoration (optional)

Directions

1. In a medium-size bowl, whisk together flour, baking powder and salt. Set aside.

2. In a large bowl, beat butter and sugar until smooth, about 2 minutes. Beat in egg and vanilla. On low speed, beat in flour mixture until just combined. Divide the dough in half and form each half into a disk. Wrap in plastic wrap and refrigerate 4 hours or overnight.

3. Heat oven to 350°F. On a lightly floured surface, roll out one disk to 1/4-inch thickness. Cut into bells using a 2-inch bell-shaped cookie cutter. Place on an ungreased baking sheet. Sprinkle with white nonpareils, gently pressing to adhere. Bake for 10 to 12 minutes until lightly golden around edges. Remove cookies to wire racks to cool completely.

4. Repeat with remaining half of dough. Gather scraps and refrigerate. Reroll and cut into additional bells. Bake and cool as above. When completely cool, cookies may be stored in an airtight container up to 2 weeks.

Makes: 3 dozen cookies Chill: 4 hours
Prep: 15 minutes
Bake: 10 to 12 minutes