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
1/2 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!)