Shortbread Petticoat Tails with Chocolate Chips

  • 1 stick (8 tablespoons) unsalted butter
  • 1/4 cup sugar
  • 1 cup all-purpose flour
  • 2 tablespoons rice flour
  • 1/4 teaspoon salt
  • 1/4 cup mini chocolate chips
  1. Preheat the oven to 300 degrees.  Lightly grease an 8.5″ tart pan.
  2. Cream the butter and sugar until the mixture is light and fluffy.
  3. Add the flour, rice flour and salt.  Mix in the chocolate chips.
  4. Knead lightly until it forms a soft dough.
  5. Place in the tart pan and bake 30 minutes until light in color.
  6. Dust lightly with sugar and cut into 8 pieces while still warm.
  7. Cool completely before removing from the pan and serving.

Yields: 8 cookies


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