Chocolate Orange Shortbread
Source of Recipe
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List of Ingredients
2 1/2 - 3 c cake flour
3/4 c icing sugar
1 TB grated orange zest
1 tsp ground ginger
1/2 tsp salt
1 1/2 c soft butter
4 1-inch squares of semi-sweet chocolate, chopped
1 tsp shortening
Recipe
In a large bowl, combine flour, sugar, orange zest, ginger and salt.
Cut butter in small peices and knead in with hands.
Let rest 10 min then toss back and forth between hands until it holds
together like regular cookie dough.
Pat into 8" round cake pans. Prick evenly with a fork.
Bake 40 min at 325 til golden brown. Immediately cut each pan into 16
wedges. Cool and remove from pans.
Melt chocolate and shortening, dip the wedges into the chocolate. If
you dip them tip first, held at an angle, and leave the top undipped
you'll make an elegant slanted chocolate covering.
Store in fridge.
_________________
To freeze, freeze before dipping. I'm going to try melting the
shortening and chocolate in our crock pot since that will keep it warm and soft
for the more than 300 of these I'll be dipping.
For these cookies sometimes we roll them in a small cone shape and dip
in chocolate( just the tips).. it gives us a pepperidge farm sort of
feel LOL..but they are great flat drizzled with chocolate.. makes the
cookie look hard to make but it's easy!
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