Shortbread meets fresh orange zest and chocolate in this simple, buttery and melt-in-your-mouth shortbread cookie recipe.
Makes about 40 cookies/bars.
Ingredients:
- 1 1/2 cups unsalted butter, room temperature
- 1/2 cup icing sugar
- 1/4 cup granulated sugar
- Zest of 1 navel orange
- 1 1/2 tsp vanilla extract
- 3 cups all purpose flour
- 6 tbsp cornstarch
- 3/4 tsp salt
- 3/4 cup mini chocolate chips
Instructions:
- In a large mixing bowl, cream the butter and both sugars until pale and fluffy, about 2 minutes.
- Add the orange zest and vanilla. Mix to combine.
- In another bowl, whisk together the flour, cornstarch and salt.
- Add half the flour mixture to the butter mixture and mix on low for 30 seconds. Add the remaining flour mixture and mix on low until combined.
- Add the chocolate chips and mix until no loose chocolate chips.
- Preheat the oven to 325°F.
- Line a 12" x 10" casserole dish with parchment paper. Place the dough in it and spread and press evenly throughout the casserole dish.
- Chill in the refrigerator for 30 minutes.
- Take a fork and puncture holes throughout the dough.
- Bake in the preheated 325°F oven for 30 minutes or until edges are light golden and has a matte finish.
- let cool for 10 minutes before slicing into bars.
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