Chocolate Tart Dough

While watching Martha bakes, she used her extra tart dough to make linzer tarts, so I decided to make a double batch of dough for Linzer tarts. The key is to keep the dough cold if it starts to warm up & get sticky put it back in the fridge. I made the dough the day before, rolled it out & cut my shapes then refrigerated it again for about an hour before baking. I used a coffee mug for my cutter & they took about 13 minutes @ 320 in my true convection oven. The cookie is delicious!