Orange Shortbread Cookies With Chocolate Chips |
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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 20 |
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This is lifted from who lifted it from The Bump and Grind Cafe in Denver. This is how I do them, and since most of my recipes are here, it makes MY life easier to post it. BTW you will want to double this recipe. Ingredients:
1 1/2 cups flour |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
1/2 cup butter, room temperature |
1/2 cup sugar |
2 teaspoons orange peel, grated |
1/2 teaspoon orange extract |
1 egg yolk, room temperature |
3 tablespoons whipping cream, room temperature |
8 ounces chocolate chips |
Directions:
1. Preheat the oven to 350 degrees F (180C).
2. Sift the dry ingredients together.
3. Using a mixer, cream the butter with the sugar, add the orange peel, extract, egg yolk and whipping cream. The room temperature ingredients are key so that you can create a smooth, homogeneous mix.
4. Stir the dry ingredients into the wet, mixing *just* until it is incorporated.
5. Stir in the chocolate chips.
6. This is a pretty dry dough, so blend it with a wooden spoon to incorporate the dry bits and break up any concentrations of chocolate chips.
7. At this point you can make about 1 balls of cookie dough that you can then press out on a cookies sheet covered with parchment paper. These cookies don't spread much when baking.
8. Bake approximately 7-10 minutes rotating the pan during cooking as needed.
9. Alternatively, you can take the whole of the cookie dough and roll it into a log, wrap it in plastic wrap, then refrigerate until firm. Next you can slice off about 1/4 cookies. This latter option makes for a more uniform cookie and a smoother appearance.
10. Note: if you use a whole egg instead of just the egg yolk, the cookies bubble up a bit and have a lumpy appearance. Still tasty, though.
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