Shortbread Inspirations 2
Chocolate Orange Shortbread
Chocolate, orange, and shortbread lovers all agree, this is perfection.
Preparation Time:
20 Minutes
Ingredients:
| 1 cup | Gay Lea Unsalted Butter, softened | 250 ml |
| 1/2 cup | icing sugar, sifted | 125 ml |
| 1 tsp | vanilla extract | 5 ml |
| 2 cups | all purpose flour | 500 ml |
| 1/4 tsp | each baking soda and salt | 1 ml |
| 1 tbsp | finely grated orange zest | 15 ml |
| 3 oz | finely chopped bittersweet chocolate or 2/3 cup/175 ml mini chocolate chips | 90 g |
| 3 oz | coarsely chopped bittersweet chocolate, melted | 90 g |
Instructions:
Preheat oven to 325F (160C).
Using electric mixer, beat together butter and sugar until light and fluffy. Beat in vanilla. In separate bowl, combine flour, baking soda, salt, orange zest and chocolate; using wooden spoon, gradually stir into butter mixture until well combined.
Divide dough in thirds, pat each into 6" (15 cm) circle onto parchment paper lined cookie sheets. Using paring knife, without cutting all the way through dough, score each circle into 8 wedges.
Bake in centre of oven for 15 to 20 minute or until lightly golden. Cool on pan on racks for 5 mins. Cut through score marks. Drizzle cooled cookies with melted chocolate.
Makes 24 cookies.