Chocolate-Dipped Orange Shortbread Rounds

Author: Canadian Living

  • Portion size 60 servings
  • Credits : Canadian Living Holiday Cookbook: Fall 2010

Ingredients

  • 1 cup unsalted butter softened
  • 1/2 cup superfine sugar
  • 2 teaspoons finely grated orange rind
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • 3 tablespoons cornstarch
Coating:
  • 2 bars (100 g each) good-quality bittersweet chocolate (such as Lindt), chopped
  • 2 bars (100 g each) good-quality milk chocolate (such as Lindt), chopped

Method

In large bowl, beat together butter, sugar, orange rind and salt until fluffy; stir in flour and cornstarch to make smooth dough.

Divide dough in half. Form each into 10-inch (25 cm) log. Wrap each and refrigerate for 1 hour.

Slice logs into 1/4-inch (5 mm) thick rounds. Place, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. Bake in 325°F (160°C) oven until firm, about 15 minutes. Let cool on pans for 5 minutes; transfer to racks and let cool completely.

Coating: In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate; let cool to room temperature.

Dip half of each cookie into chocolate, shaking off excess. Refrigerate on waxed paper–lined baking sheets until firm, about 30 minutes.

Nutritional facts Per cookie: about

  • Sodium 10 mg
  • Protein 1 g
  • Calories 66.0
  • Total fat 4 g
  • Potassium 6 mg
  • Cholesterol 8 mg
  • Saturated fat 3 g
  • Total carbohydrate 7 g

%RDI

  • Iron 2.0
  • Fibre 0.0
  • Folate 4.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chocolate-Dipped Orange Shortbread Rounds

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