Chocolate Chip Shortbread
|Butter||4 Ounce, softened (1 stick)|
|Powdered sugar||1⁄4 Cup (4 tbs)|
|Orange zest||1 Teaspoon, grated|
|Vanilla extract||1⁄2 Teaspoon|
|Flour||2 Cup (32 tbs)|
|Mini chocolate chips||1⁄2 Cup (8 tbs) (semisweet)|
|Granulated sugar||2 Tablespoon|
1. Preheat oven to 325°F. In a medium bowl, beat butter and powdered sugar with an electric mixer on medium speed until light and fluffy. Add orange zest and vanilla. Stir in flour and salt until blended. Stir in chocolate chips.
2. Squeeze dough into a ball. On an ungreased cookie sheet press ball into an 8-inch disk about 1/2 inch thick. Crimp edges and prick all over with fork. Using a knife, score into 12 wedges.
3. Bake 20 to 25 minutes, or until golden but not brown. Sprinkle granulated sugar over top. Let cool in pan on a wire rack 5 minutes. Then cut into wedges and let cookies cool completely on rack.