Chocolate Chip Shortbread

By cmschnettler

Ingredients

• 1 Basic Sugar Cookie Dough (Find the recipe by brrowsing our recipe collection in the search bar above.)
• 1/2 cup mini semisweet chocolate chips
• 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 degrees 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.

Preparation

Step 1

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 degrees 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.