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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
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