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Chocolate and Orange Pecan Shortbread
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Prep Time:
1 hour 30 minutes
Total Time:
2 hours 15 minutes
Indulgent chocolate-orange shortbread cookies.
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
Instructions:
  • Preheat the oven to 350°F. In a large bowl, use an electric mixer on medium speed to combine the butter and sugar until creamy. Mix in the orange peel, vanilla, and orange extract. Then, on low speed, mix in the flour and salt. Finally, fold in the pecans and chocolate chips.
  • Divide the dough in half and shape each half into a flat disk. Wrap one disk in plastic wrap.
  • Roll the unwrapped dough on a floured surface to a 1/2-inch thickness. Use a plain or fluted cookie cutter to cut the dough into 2 1/2-inch circles or desired shapes. Arrange the cookies 1 inch apart on an ungreased cookie sheet and repeat with the second disk.
  • Bake until edges turn golden brown, 15 to 19 minutes. Then transfer to a cooling rack.

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