Chocolate Chip Orange Shortbread

Pillsbury



Cookies

1 cup powdered sugar
1 cup butter, softened
1 tablespoon grated orange peel (I only use 1 teaspoon)
1 3/4 cups all-purpose flour
1/4 cup cornstarch
3/4 cup miniature chocolate chips.

Glaze

1/2 cup miniature chocolate chips, 1 teaspoon shortening

Heat oven to 325F. In a large bowl combine powdered sugar and butter and beat well until light and fluffy. Add orange peel; blend well. Add flour and cornstarch ; mix well. Stir in 3/4 cup chocolate chips.

Divide dough into 4 parts; shape each into ball. On ungreased cookie sheets; press or roll each ball of dough into a 6-inch round, 1/4-inch thick. With knife, score each round into 8 wedges; leave wedges in place. Prick each wedge 3 times with fork.

Bake at 325F for 17-27 minutes (I bake for 18 minutes) or until edges are light brown. Cool 5 minutes. Prick again with fork; cut into wedges. Remove from cookie sheets. Cool 15 minutes or until completely cooled.

In small saucepan over low heat, melt 1/2 cup chocolate chips and shortening, stirring constantly. Dip rounded end of cooled shortbread wedges in melted chocolate; place on waxed paper on wire rack. Let stand until set.

Yield: 32 cookies