This Sunday I decided to try out a new cookie recipe. I went with Nemmie’s Orange Chocolate Shortbreads. (http://castsugar.blogspot.com/2009/01/orange-chocolate-shortbreads.html) While, Nemmie no longer updates her cooking blog, (something about being busy with a baby) she leaves it online so that all her internet fans (like me) can still have access to her recipes.
Bryce really liked these cookies. I really liked the dough. But once baked my vote is for meh. They’re not bad, I’ll eat them. However, I will not be saving the recipe to make again.
Orange Chocolate Chip Shortbread Cookies
Ingredients:
- 1 1/2 cups flour
- 1/4 cup cornstarch
- 1/4 tsp salt
- 2 sticks of butter, room temp
- 3/4 cup brown sugar
- 2 Tbsp orange juice
- 1/2 cup chopped bittersweet chocolate (this worked out to be 2.5 oz from a bar of bittersweet chocolate I had in the pantry)
Directions
- Sift together the first three ingredients.
- In another bowl beat together the brown sugar and the butter until very smooth on medium. Add in the orange juice.
- Drop your speed to low and add the dry ingredients until incorporated.
- Add the chocolate until incorporated.
Everything mixed together.
- Roll the dough into a long tube and wrap in plastic wrap. (I had some difficulty with this step. The dough felt stickier than I was anticipating.)
My log of cookie dough, ready to be sliced.
- Refrigerate the dough for 2-48 hours. (Since my dough was so hard to form I decided to pop the log into the freezer overnight.)
- Slice the dough into one inch thick slices.
Cookies getting popped into the oven. (Please ignore my dirty oven.)
- Bake the slices at 350* for 18-20 minutes. Rotate the cookies half way through baking. Note: The cookies should be pale and not take on much color.
The finished product.
