Orange & Raspberry Chip Shortbread
1 c. butter, softened
1/2 c. sugar
2 tsp. finely shredded orange peel
2 1/4 c. flour
3/4 c. raspberry chocolate baking pieces
1. Preheat over to 325º. In med. bowl, beat butter on med. - high for 30 sec. Add sugar and orange peel. Beat 'til combined. Add flour and beat 'til crumbly, Stir in baking pieces, pressing dough together 'til smooth.
2. On ungreased cookie sheet, press dough into 12X8" rectangle (about 1/4" thick). Bake in preheated oven for 25-30 min. or 'til bottom begins to brown and center is set. Cool on sheet on wire rack. Spread orange glaze over cooled shortbread. Let stand for 30 min. Cut lenghtwise into three strips. Cut each strip crosswise into eight pieces, making 24 rectangles. Cut each rectangle into two lengthwise pieces. Makes 48.
Orange Glaze: In sm. bowl, whisk together 1/2 c. sifted powdered sugar, 1 Tb. softened butter and 1 Tb. orange juice. If necessary, whisk in additional juice, 1 tsp. at a time, 'til glaze reaches desired consistency.
To store: Place cookies in layers separated by waxed paper in an airtight container; cover and store at room temp. for up to 3 days. Or freeze uncut shortbread for up to 3 months; thaw and glaze shortbread.
Pairs Well With
* Raspberry chocolate chips enhance the delicate citrus flavor of these cookies. Dark chocolate chips would be an equally good substitute.