Chocolate and Orange Pecan Shortbread

 

1 1/2

cups unsalted butter, softened

1

cup sugar

2

tablespoons grated orange peel

1

teaspoon vanilla

1

teaspoon orange extract

3 1/2

cups Gold Medal® all-purpose flour

1/4

teaspoon salt

1 1/2

cups finely chopped pecans

1

cup miniature semisweet chocolate chips

• 1 Heat oven to 350°F. In large bowl, beat butter and sugar with electric mixer on medium speed until combined. Beat in orange peel, vanilla and orange extract. On low speed, beat in flour and salt. Stir in pecans and chocolate chips.
• 2 Divide dough in half; shape into 2 flat disks. Wrap 1 disk in plastic wrap.
• 3 On floured surface, roll unwrapped dough about 1/2 inch thick. Cut into 2 1/2-inch circles with plain or fluted cookie cutter (or cut into desired shapes). On ungreased cookie sheet, place cookies about 1 inch apart. Repeat with second disk.
• 4 Bake 15 to 19 minutes or until edges begin to brown. Remove from cookie sheet to cooling rack.