CHOCOLATE CHIP ORANGE SHORTBREAD

COOKIES:
1 cup powdered sugar
1 cup butter, softened
1 tablespoon grated orange peel
1 3/4 cups all-purpose flour or unbleached flour
1/4 cup cornstarch
3/4 cup miniature semi-sweetchocolate chips
GLAZE:
1/2 cup miniature semi-sweet chocolate chips
1 teaspoon shortening

Heat oven to 325 degrees F.

In large bowl, beat powdered sugar and butter until light and fluffy. Add orange peel; blend well.

Lightly spoon flour into measuring cup; level off. Stir in flour and cornstarch; mix well. Stir in 3/4 cup chocolate chips. Divide dough into four parts. Shape each part into a smooth round ball.

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

Bake at 325 degrees F for 17 to 27 minutes or until edges are lightly browned. Cool 5 minutes; prick again with fork and cut into wedges. Remove from cookie sheets; cool completely.

TO MAKE THE GLAZE:
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 or cooling rack. Let stand until set.

*For small cookies, score each round of dough into 12 wedges.

Makes 32 cookies
Source: Pillsbury's Great Desserts Made Easy