Chocolate Chip Shortbread

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.