2 Way Shortbread

Method

Shortbread

1. Preheat oven to 350°F (180°C). Place parchment paper on cookie sheet.
2. In a medium bowl, combine flour and cornstarch.
3. In another bowl, beat together confectioners sugar and canola margarine. Stir in orange zest. Add flour mixture and beat until well combined. Stir in chocolate chips.
4. Form a flattened ball with the dough, wrap in plastic and place in refrigerator for a minimum of 2 hours.
5. Divide chilled dough into 3 equal pieces. On a lightly floured surface, working with one piece at a time, use your hands and a rolling pin to shape each piece into a 6″ (15 cm) square that is and 0.4″ (1 cm) thick.
6. Cut the large square into 16 equal 1.5” (4 cm) mini squares.
7. Using an off-set spatula, gently lift and place each wedge on the prepared cookie sheet leaving 1/2 ” (1.5 cm) between each shape. Reshape as needed.
8. Bake 10 – 12 minutes or until slightly brown around edges. Immediately remove from cookie sheets to cooling racks.

Chocolate Drizzle

1. In a small microwavable bowl, combine chocolate chips and canola oil.
2. Microwave in 30 second increments, stir at each interval, continue until the chocolate is melted and smooth.
3. Carefully move cookies from the cooling racks onto parchment paper. Using a spoon, drizzle the chocolate across the cookies. Allow the chocolate to set before storing cookies in an airtight container.