• Makes an 8-9” pastry tart pan with a removable bottom
1 3/4 cups
Orange peel, grated
High quality chocolate (i.e. ‘Lindt’), sliced into small chunks
• Heat oven to 325 °F. In large bowl, combine powdered sugar & butter – beat until light & fluffy. Add orange peel – blend well. Add flour & cornstarch – mix well. Stir in ¼ cup chocolate chunks.
• Divide dough into 4 parts – shape each into a ball. On ungreased cookie sheets, press or roll each ball of dough into a 6-inch round – ¼“ thick. With knife, score each round into 8 wedges (12 for a smaller cookie) – leave wedges in place. Prick each wedge 3 times with fork.
•Bake at 325 °Ffor 17 to 27 minutes – until edges are lightly golden brown. Cool 5 minutes. Prick again with fork – cut into wedges. Remove from cookie sheets. Cool 15 minutes or until completely cooled.
•Glaze: Boil water in bottom of double-sauce-pan. Remove from heat. Add chocolate & shortening to melt, stirring constantly. Dip rounded end of cooled shortbread wedges in melted chocolate – place on waxed/parchment or wire rack. Let stand until set. Refrigerate to store in sealed container – waxed paper between layers.
Recipe courtesy of: Ralph’s former Marketing Coordinator, Anita Tito