Chocolate-Dipped Orange Shortbread
List of Ingredients
1 cup butter, softened
3/4 cup sifted confectioners' sugar
13/4 cups all-purpose flour
1 teaspoon grated orange rind
1 teaspoon orange extract
4 to 6 squares chocolate-flavored almond bark
Recipe
In a large bowl, beat softened butter at medium speed with an electric mixer until creamy. Gradually add confectioners' sugar, beating well. Stir in flour, orange rind and orange extract (dough will be stiff).
Press dough into lightly greased 9-by-13-inch baking pan. Score dough into 48 squares.
Bake at 325 degrees for 35 minutes or until golden.
Cool in pan on wire rack 5 minutes; cut into squares on scored lines and let cool completely in pan.
Melt 2 squares of almond bark at a time in a microwave-safe dish for 30 seconds on high (100 percent power). Stir; microwave in additional 10- to 20-second increments until smooth. Dip shortbread squares halfway in chocolate; let cool on a wax paper- or parchment paper-covered baking sheet.
Makes 4 dozen.
Recipe adapted from America's Best Holiday Recipes.
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