Chocolate Orange Shortbread


1/2 cup sugar
1 teaspoon vanilla
2 cups flour
1/4 cup corn starch
2 teaspoons finely grated orange zest
1 1/2 cups semi-sweet chocolate chips
1/4 cup granulated sugar (for coating cookie press/bottom glass)
2 teaspoons butter


Preheat oven to 300 degrees
Mix butter, granulated sugar and vanilla until smooth. Blend in incremental amounts of flour and corn starch. Mix in orange zest and semi-sweet chips.
Shape into 1 inch balls. Place on baking sheet. Dip cookie press, or glass with pretty bottom into granulated sugar. Gently flatten each cookie until you see the press/glass pattern. Repeat the granulated sugar dip after each flattening procedure to prevent sticking.
Bake for 25 - 30 minutes until bottoms are set and begin to turn golden brown around the edge.
Cool on tray for 5 minutes, then move to cooling rack.
When completely cool, prepare chocolate drizzle. Melt semi-sweet chips with butter in microwave until melted. Place in decorator bag or small Ziplock bag with corner snipped off. Drizzle random lines over cookies. Allow to cool completely before storing in an air tight container.




Note: This recipe was submitted by Dawn Rosner to the Four Seasons Hotel Seattle's Ultimate Holiday Cookie Contest.

My kids (Julian - 11, and Michaella - 16) are the impetus behind my cookie recipe submission. They're insistent that my recipe is "AMAZING!" We love the buttery smoothness of this decadent simple shortbread. Because we adore semi-sweet/dark chocolate, I've incorporated a generous amount of chocolate chips in the batter, along with a chocolate drizzle...just to send them over the top for the holidays. I've been sharing them with family, friends and co-workers for several years. They're always an ultimate favorite.


9.0 x 11 pan


Wednesday, December 9, 2009 - 12:00pm

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