Diana's Desserts - www.dianasdesserts.com

Zesty Orange Chocolate Chip Shortbread

Servings: 6-8 slices
Here's a treat the whole family will love, the kids will think these chocolate chip goodies are great, and the grown-ups will enjoy the buttery, zesty orange chocolate chip taste....Diana

1/3-1/2 cup (50g) granulated sugar*
1/2 cup (100g) unsalted butter
3/4 cup-1 cup (175g) all-purpose flour*
1 tbsp. orange zest, grated
1/4-1/2 cup (25-50g) semi-sweet or milk chocolate chips*
Confectioners' sugar

About Flour and Chocolate Chip Amounts:
Depending on your taste, you may want to adjust the amount of the chocolate chips in the recipe, alittle more or a little less than stated. I found that between 1/4 cup and 1/2 cup was just about the right amount.

The amount of flour is something you will have to judge when you are making the dough. I used a little under a cup, and that was fine.

The Sugar:
As far as the sugar amount in this recipe, that also depends on your taste, between 1/3 and 1/2 cup is what I used.

Preheat oven to 350 degrees F (180 C). Lightly butter shortbread mold or baking pan.

Cream sugar and butter together. Add flour a little at a time, mixing well between each addition, until all the flour has been incorporated. Stir in the grated orange zest and the chocolate chips, knead the mixture to form a smooth dough and press into a 7-inch (18 cm) shortbread mould or baking pan.

Bake in 350 degree F (180 C) oven for 25 minutes until light golden brown. Mark shortbread into 6-8 pieces while still hot and if desired, dredge with confectioners' sugar when completely cold.

May be stored in an airtight container for up to one week or in a freezer for up to 6 months.

Makes: 6-8 slices of shortbread.

Photograph taken by Diana Baker Woodall© 2002

Source: DianasDesserts.com
Date: October 16, 2002