Marry chocolate and orange flavors in a buttery shortbread cookie.
cups unsalted butter, softened
tablespoons grated orange peel
teaspoon orange extract
cups Gold Medal™ all-purpose flour
cups finely chopped pecans
cup miniature semisweet chocolate chips
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.
Divide dough in half; shape into 2 flat disks. Wrap 1 disk in plastic wrap.
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.
Bake 15 to 19 minutes or until edges begin to brown. Remove from cookie sheet to cooling rack.
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 PER SERVING
Serving Size: 1 Cookie
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.