Chocolate Chip Orange Shortbread
Serving Size : 32 Preparation Time :0:00Categories : Cookies
Amount Measure Ingredient -- Preparation Method
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1 cup powdered sugar
1 cup butter -- softened
1 tablespoon grated orange peel
1 3/4 cups flour
1/4 cup cornstarch
3/4 cup miniature chocolate chips
Glaze frosting
1/2 cup miniature chocolate chips
1 teaspoon shortening
Heat oven to 325 degrees. In a large bowl, combine powdered sugar and butter;
beat until light and fluffy. Add orange peel; blend well. Add flour and
cornstarch; mix well. Stir in 3/4 cup chocolate chips. Divide dough into 4
parts; shape each into a ball. On ungreased cookie sheets, press or roll each
ball of dough into a 6" round, 1/4" thick. With knife, score each round into 8
wedges in place.* Prick each wedge 3 times with fork. Bake 17-27 min. or until
edges are light golden brown. Cool 5 min. Prick again with fork; cut into
wedges. Remove from cookie sheets. Cool 15 min. or until completely cooled. In
small saucepan over low heat, melt 1/2 cup chocolate chips and shortening,
stirring constantly. Dip rounded end of cooled shortbread wedges in melted
chocolate; place on waxed paper or wire rack. Let stand until set. *For smaller
cookies, score each round of dough into 12 wedges.
Source: Pillsbury Best Cookies
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