Made: Chocolate Chip Orange Shortbread

Oh. My. Just go make them.  Really. Don’t hesitate.

Chocolate Chip Orange Shortbread


1 cup powdered sugar
1 cup butter or margarine, softened (I used Amish butter churned this morning.  Yeah, it’s how I roll.)
1 tbsp. grated orange peel
1 ¾ cups Pillsbury Best All-Purpose or Unbleached Flour
¼ cup cornstarch
¾ cup semi-sweet mini chocolate chips (Didn’t have any.  So I used Hersheys Chocolate Baking Pieces, and snapped them in two.)


½ cup semi-sweet mini chocolate chips (Didn’t have any!  Used some chocolate candy coating, and omitted the shortening)

1 tsp. shortening

Heat oven to 325ºF. In large bowl, beat powdered sugar and butter until light and fluffy. Add orange peel; blend well.



Lightly spoon flour into measuring cup; level off. Stir in flour and cornstarch; mix well.


Stir in ¾ cup chocolate chips.


Divide dough into four parts. Shape each part into a smooth round ball. On ungreased cookie sheets, press or roll each ball of dough into a 6” circle, 1/4” thick. With knife, score each into 8 wedges; leave wedges in place. Prick each wedge 3 times with fork.


Bake at 325ºF for 17 to 27 minutes or until edges are lightly browned.


Cool 5 minutes; prick again with fork and cut into wedges.


Remove from cookie sheets; cool completely. In small saucepan over low heat, melt ½ cup chocolate chips and shortening, stirring constantly. Dip rounded end of cooled shortbread wedges in melted chocolate; place on waxed paper or cooling rack. Let stand until set. 32 cookies.



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