Chocolate Dipped Orange Shortbread Rounds

As I mentioned before, I never used to be a big fan of shortbread. Maybe because it wasn't sweet enough for me. In the past few years though, I have started baking it more, and have discovered a few important lessons. The most important being that you really do need to make sure that the butter is softened. The first time I made these cookies I had to make the dough twice, because the first batch crumbled. With butter at the right temperature it was much easier to work with. I love the mix of orange and chocolate in this recipe.

Chocolate-Dipped Orange Shortbread Rounds (from Canadian Living)
- 1 cup unsalted butter, softened
- 1/2 cup super fine (or berry) sugar
- 2 tsp finely grated orange rind
- 1/4 tsp salt
- 2 cups all-purpose flour
- 3 tbsp cornstarch

Coating
- 2 bars (100g each) good quality chocolate bittersweet or milk chocolate (I used Lindt), chopped

In large bowl, beat together butter, sugar, orange rind and salt until fluffy. Stir in flour and cornstarch to make smooth dough. Divide dough in half and form each into 10-inch log. Wrap each and refrigerate for at least 1 hour.

Slice logs into 1/4 inch thick rounds. Place, 1 inch apart, on parchment paper-lined baking sheets. Bake in 325F oven until firm, about 15 minutes (check at 12 so they don't overbake). Let cool on pans for 5 minutes; transfer to racks and let cool completely.

Coating: In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate; let cool to room temperature.

Dip each cookie halfway into chocolate. Shake off excess and arrange on wax-paper lined baking sheets. Refrigerate until firm, about 30 minutes.