Chocolate and Orange Pecan Shortbread

Marry chocolate and orange flavors in a buttery shortbread cookie.

  • Prep Time 1 hr 30 min
  • Total Time 2 hr 15 min
  • Servings 24

Ingredients

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.

Expert Tips

Amy Tong from Carson, California created this recipe for a Celebrate the Season Holiday Cookie Contest.

Too much flour on your work surfacecan affect the texture of the baked cookies.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
290
(
Calories from Fat
170),
% Daily Value
Total Fat
19g
19%
(Saturated Fat
9g,
9%
Trans Fat
0g
0%
),
Cholesterol
30mg
30%;
Sodium
25mg
25%;
Total Carbohydrate
28g
28%
(Dietary Fiber
1g
1%
  Sugars
12g
12%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
0%;
Calcium
0%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.