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INGREDIENTS

1 3/4 cups unsalted butter, at room temperature

1 cup sifted icing sugar

1 tbsp finely grated orange peel, about one orange

1/2 tsp salt

2 3/4 cups cake-and-pastry flour

1 cup chocolate chips or chunks (optional)

1 tbsp granulated sugar (optional)



COOKING INSTRUCTIONS

  1. Place oven rack at lowest level and preheat oven to 300°F.
  2. In a large mixing bowl, use a wooden spoon to beat butter with icing sugar, orange peel and salt until well blended.
  3. Stir flour into butter mixture a portion at a time, in about 4 batches. Stir in chocolate chips or chunks with last batch of flour.
  4. Using floured fingers, pat mixture into 2 ungreased 9" pie plates or 8" square cake pans, evenly pressing down edges. Using a fork, pierce dough every inch.
  5. Bake 35-40 minutes, until edges are lightly browned and centre is golden.
  6. If desired, sprinkle top with granulated sugar.
  7. Cool completely on a rack before cutting into squares or bars.
  8. Store in a tightly sealed container in the refrigerator for up to 3 weeks.


NOTES

Makes 35 cookies.

Per cookie: 10.11 g carbohydrate; 0.8 g protein; 9.3 g total fat; equating to 126 calories.




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