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Chocolate-Orange Shortbread




Source of Recipe


Internet


List of Ingredients




Makes 32 cookies

3 cups cake flour
3/4 cup confectioners' sugar
1 tablespoon grated orange zest
1 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups (3 sticks) butter, softened
4 1-inch squares semisweet chocolate, chopped
1 teaspoon vegetable shortening


Recipe



I. Preheat oven to 325ƒ. In large bowl, combine flour, sugar, orange zest, ginger and salt. Cut in butter in small pieces. With hand, knead butter into flour mixture until well blended and mixture holds together. Evenly pat dough into two 8-inch round cake pans. With fork, prick dough evenly over top of shortbread. Bake 40 minutes or until golden. Remove shortbread from oven; immediately cut each round in pan into 16 wedges. Cool shortbread in pans on wire racks. When cool, carefully remove cookies from pans.

2. In small saucepan over low heat, heat chocolate and vegetable shortening until melted and smooth. Dip each pointed end of shortbread in chocolate, or spoon on, to coat each wedge halfway up. Place cookies on wire rack with waxed paper placed underneath to catch drips, until chocolate is set. Or place rack in refrigerator to chill and set chocolate quickly. Store shortbread in refrigerator, in tightly covered container with waxed paper between layers.