Chocolate Chip Shortbread

From Woman's Day online.

• Ready In: 35 mins
• Serves: 16

Ingredients

• 1  cup all-purpose flour, plus
• 2  tablespoons all-purpose flour
• 1⁄2 cup unsalted butter, cold
• 1⁄3 cup  semisweet chocolate  miniature chocolate chip

Directions

1. Heat oven to 325°F Have a baking sheet ready.
2. Mix flour and 1/4 cup granulated sugar in a medium bowl. Cut in butter with a pastry blender (or rub butter in with fingertips) until mixture resembles coarse crumbs. Stir in mini chips.
3. Gently press crumbs together to form a dough (heat from your hands will help this happen). Place on baking sheet; pat into an 8-in. disk. With a sharp knife, score into 16 wedges, cutting about halfway through dough. Prick wedges twice with a fork.
4. Bake 25 minutes, or until shortbread looks dry and golden at edges. Immediately cut through score lines. Cool 5 minutes on baking sheet before removing to a wire rack to cool completely. Can be stored airtight at room temperature up to 3 days.