Shelly's Recipe

CHOCOLATE CHIP SHORTBREAD I

Category: Cookies

2 cups unsalted butter, softened
1 cup confectioners sugar
4 cups unsifted flour
1 tsp salt
1 tbsp grated orange rind
1 cup tiny semisweet chocolate chips

Heat oven to 375. In a large bowl, with electric mixer on medium speed, beat butter and sugar until light and fluffy. Reduce mixer speed to low; gradually beat in flour, salt and orange rind until soft dough forms.

By hand stir in chocolate chip until well combined. Divide dough into 12 equal pieces; shape each into a ball. Place on ungreased baking sheets, several inches apart, and with fingers of rolling pin press or roll dough into 4-inch rounds.

With knife, score each cookie into quarters. With tines of fork, press down around the edge of each cookie. Bake 20 to 25 minutes or until top is lightly browned. Cool cookies 2 minutes on baking sheets, then transfer to wire racks and cool completely. Store in airtight container.