Orange Chocolate Chip Shortbread
Ingredients
1 ½ cups
flour
½ cup
sugar
3 tsp.
freshly grated orange zest
½ tsp.
baking powder
½ tsp.
kosher salt
8-10 tbsp.
Kowalski's Unsalted Butter, at room temperature
½ tsp.
orange extract
1
egg yolk
1 ¼ cups
miniature semisweet chocolate chips, divided
¼ cup plus 1 ½ tbsp.
heavy cream, divided
Directions
- Preheat oven to 350°.
- In a medium mixing bowl, combine flour, sugar, zest, baking powder and salt.
- Using a pastry cutter, cut just enough butter into mixture until fine crumbs form and you can press dough together between your fingers.
- Mix in extract and egg yolk.
- Stir in 1 cup chocolate chips and 1 ½ tbsp. cream.
- Using your hands and the bottom of a straight-sided measuring cup, very firmly press dough flat into a 9" round nonstick cake pan, bottom only lined with parchment paper. Bake in preheated oven until golden (18-23 min.).
- Remove from oven; transfer pan to a rack to cool (about 20 min.).
- Invert onto a cutting board; cut into 8 pie-shaped wedges.
- Transfer cookies back to a rack set over a sheet of waxed paper; cool completely to room temperature.
- In a double boiler, melt remaining chocolate into remaining cream, making sure simmering water does not touch the bowl of chocolate; stir until chocolate is glossy and smooth.
- Drizzle cookies with melted chocolate; let dry.
