Chocolate Chip Orange Shortbread

1 cup confectioners’ sugar

1 cup (2 sticks) butter, softened

1 tablespoon grated orange peel

1¾ cups all-purpose flour

¼ cup cornstarch

1½ cups miniature chocolate chips, divided

2 teaspoons shortening

Preheat the oven to 325 degrees.

In a large bowl combine the confectioners’ sugar and butter, beating until light and fluffy. Add the orange peel, blending well. Add the flour and cornstarch. Mix well. Stir in ¾ cup of the chocolate chips.

Divide the dough into 4 equal portions. Shape each portion into a ball. On an ungreased cookie sheet, press or roll each ball into a 6-inch round, ¼ inch thick. With a knife, score each round into 8 wedges. Prick each wedge three times with a fork. Bake 17 to 27 minutes, or until the edges are light golden brown. Cool 5 minutes. Prick again with a fork, and cut into the wedges. Remove the wedges from the cookie sheets and place on wire racks. Cool 15 minutes.

In a small saucepan over low heat, melt the remaining ¾ cup chocolate chips and the shortening, stirring constantly. Dip the rounded end of the cooled shortbread wedges in the melted chocolate. Place on waxed paper or wire racks for the chocolate to set. Store in an airtight container.

Makes 2½ dozen shortbread

Toni Whitehead, Queen
Crawford County Cuties,
Van Buren, Arkansas