Chocolate Orange Shortbread - Christmas 2004
I made these yesterday, and they were to die for! I think I'll just use a rectangular pan and cut them into diamonds next time; the tips were breaking off the wedges.
2 1/2- 3 c cake flour (I used 2 3/4 c regular flour)
3/4 c powdered sugar
1 Tbsp orange zest
1 tsp ground ginger
1/2 tsp salt
1 1/2 c soft butter
4- 1" squares of semi-sweet chocolate, chopped (I used choc chips)
1 tsp shortening
Combine flour, sugar, orange zest, ginger and salt. Cut butter into small pieces nad knead in with hands. Let rest 10 minutes; toss back and forth between hands until it holds together like regular cookie dough (? Mine did that right away, but I did let it rest). Pat into 2- 8" cake pans; prick evenly with fork.
Bake 40 minutes 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 at an angle. Lay on wax paper and refrigerate to harden. Store in fridge.
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