Orange Shortbread Cookies with Chocolate Chips
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 20
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup sugar
- 1 large egg yolk
- 1 1/2 cups all purpose flour
- 3 tablespoons whipping cream
- 1/2 teaspoon orange extract
- 1/2 cup (1 stick) unsalted butter, room temperature
- Carbohydrate 20 g(7%)
- Cholesterol 26 mg(9%)
- Fat 8 g(13%)
- Fiber 1 g(2%)
- Protein 2 g(3%)
- Saturated Fat 5 g(25%)
- Sodium 77 mg(3%)
- Calories 161
Preparation Position rack in center of oven; preheat to 350°F. Butter and flour large baking sheet. Whisk first 3 ingredients in medium bowl. Beat butter, sugar, orange peel, and orange extract in large bowl until fluffy. Beat in yolk, then cream. Add flour mixture; beat until dough comes together in moist clumps. Stir in chocolate chips. Drop dough by generous tablespoonfuls onto baking sheet, spacing 3/4 inch apart. Using moistened fingertips, flatten each to 1/2-inch-thick round. Bake cookies until golden, about 18 minutes. Transfer to rack; cool. (Can be made 3 days ahead. Store airtight at room temperature.)
Preparation Position rack in center of oven; preheat to 350°F. Butter and flour large baking sheet. Whisk first 3 ingredients in medium bowl. Beat butter, sugar, orange peel, and orange extract in large bowl until fluffy. Beat in yolk, then cream. Add flour mixture; beat until dough comes together in moist clumps. Stir in chocolate chips. Drop dough by generous tablespoonfuls onto baking sheet, spacing 3/4 inch apart. Using moistened fingertips, flatten each to 1/2-inch-thick round. Bake cookies until golden, about 18 minutes. Transfer to rack; cool. (Can be made 3 days ahead. Store airtight at room temperature.)
