I’m a chronic recipe clipper.
I have notebooks full of recipes that I cut from magazines and newspapers just waiting to be tried!
Recipes like this one.
I ran across it the other day and thought it looked really yummy – they only problem was that the recipe started with “To the basic sugar cookie dough (recipe on page 196) add…”
Oops. I didn’t save page 196.
So I substituted my favorite sugar cookie recipe – a sour cream version that is rich and soft. The shortbread turned out great – and looked really fancy!
If I was short on time, I’m sure a refrigerated sugar cookie dough would work just as well – just throw in the chocolate chips, press it into the pan and bake.
The round springform pan and the chocolate/raspberry glaze will make it look like I spent hours!
Chocolate Chip Shortbread
1/2 cup margarine or butter
1 – 3 ounce package cream cheese
1 cup sugar
1 egg
1/2 teaspoon vanilla
2 cups flour
1/2 teaspoon baking powder
1 cup mini chocolate chips
Cream together the margarine, and sugar. Add the cream cheese, egg, and vanilla.
In a separate bowl combine the flour and baking powder. Add it to the creamed mixture and mix well.
Stir in the chocolate chips.
Cover the bowl and refrigerate for at least 2 hours. Press into a 9 inch round springform pan. Score into 16 pie shaped wedges.
Bake at 350 degrees for 27-30 minutes. Let cool. Remove the sides of the pan and drizzle with chocolate sauce and/or melted raspberry jam. (I did both!)
Enjoy!
I’ve linked this post up at Tempt My Tummy Tuesday on Blessed with Grace and Tasty Tuesday over at Beauty and Bedlam.
That sounds really good! I’ve never heard of combining chocolate chips with shortbread…I like it! 🙂 – http://www.delightfulcountrycookin.com
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These looks great. Thanks for sharing.
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