Ingredients for Choco Orange Shortbread
- All Purpose Flour
- 1 cup powdered sugar
- 1 cup (2 sticks) unsalted butter, chilled and cubed
- Orange Rind
- Miniature Semisweet Chocolate Chips
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How to Make Choco Orange Shortbread
- Preheat oven to 325°F (160°C). Line baking sheets with parchment paper.
- In a large bowl, whisk together the flour and powdered sugar.
- Cut in the chilled butter and orange zest using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Stir in the chocolate chips until evenly distributed.
- Gently bring the dough together, being careful not to overmix. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
- On a lightly floured surface, roll out the dough to about 1/2 inch thickness.
- Use a cookie cutter (or a knife) to cut out desired shapes. Alternatively, roll dough into 1-inch balls and flatten slightly with a glass.
- Place cookies 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until edges are lightly golden.
- Let cool on the baking sheets for 1 minute before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
21g
Fat
21g
Carbs
3g
