From December, 2008's "Family Circle" magazine.
Makes 16 cookies (in a pie-cutting fashion)
Prep: 5 minutes
Refrigerate: 2 hours
Bake at 350 degrees for 27-30 minutes
To basic sugar cookie dough, mix in 1/2 cup mini semisweet chocolate chips.
Form into 1 disk and refrigerate for 2 hours. Press into a 9-inch round fluted nonstick tart pan.
Score into 16 pie-shaped wedges without cutting completely through dough. Bake at 350 degrees for 27-30 minutes.
Let cool & remove side of pan. Just before serving, melt 3 T seedless raspberry preserves and drizzle over top of tart. Cut into 16 wedges along score marks.
Per cookie: 179 calories; 8 g fat (5 g sat.); 2 g protein; 25 g carbohydrate; 1 g fiber; 36 mg sodium.
Cookie tip: Be sure not to overmix dough or results will be dry and tough.
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