Chocolate-Dipped Orange Shortbread Rounds
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This recipe makes 60 cookies servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 6666 cal |
| pro | 1 g1g pro |
| total fat | 4 g4g total fat |
| sat. fat | 3 g3g sat. fat |
| carb | 7 g7g carb |
| fibre | 1 g1g fibre |
| chol | 8 mg8mg chol |
| sodium | 10 mg10mg sodium |
| potassium | 6 mg6mg potassium |
| % RDI: | - |
| iron | 22 iron |
| vit A | 33 vit A |
| folate | 44 folate |
- Preparation time: 15 minutes Chill: 1 hour
- Total time : 15 minutes
Ingredients
- 1 cup unsalted butter , softened1 cup unsalted butter, softened
- 1/2 cup superfine sugar 1/2 cup superfine sugar
- 2 tsp finely grated orange rind 2 tsp finely grated orange rind
- 1/4 tsp salt 1/4 tsp salt
- 2 cups all-purpose flour 2 cups all-purpose flour
- 3 tbsp cornstarch 3 tbsp cornstarch
- Coating:
- 2 bars (100 g each) good-quality bittersweet chocolate , (such as Lindt), chopped2 bars (100 g each) good-quality bittersweet chocolate or good-quality milk chocolate, (such as Lindt), chopped
Preparation
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.
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.
Source : Canadian Living Holiday Cookbook: Fall 2010
