Chocolate and orange are a great flavor combination and they are wonderful in this shortbread. The original shortbread recipe came from my husband’s ancestors who immigrated from Scotland. It’s been in their family for more than 100 years. The chocolate and orange are my additions. The texture is crumbly yet moist with buttery flavor, along with subtle chocolate and orange overtones. The idea of using a Toblerone chocolate bar came from Canadian cookbook author Bonnie Stern’s Essentials of Home Cooking.
Chocolate Orange Shortbread
1 cup unsalted butter, softened
1/2 cup vanilla granulated sugar
1/4-1/2 teaspoon orange zest
1/4 teaspoon vanilla extract
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1 (3.5) oz. bar Toblerone milk chocolate, finely chopped (use a food processor) or 2/3 cup
1 Tablespoon granulated sugar
Grease a quarter-sheet pan and line with parchment. In a mixing bowl beat butter for a minute. Place vanilla granulated sugar in food processor and grind a little finer. Pour sugar over the butter, then cream for 5 minutes until light and fluffy. Add orange zest and vanilla. Mix well. In a separate bowl sift together flour, baking powder, and salt. Slowly add to the butter mixture. Add chocolate. Pour into prepared pan and begin to spread evenly to the edges. Place a piece of parchment or wax paper over the dough and press to get the dough more even. Leave paper on dough and chill 2 hours until firm. Preheat oven to 300 degrees. Remove shortbread from refrigerator along with parchment paper covering the dough. Sprinkle the top with 1 Tablespoon granulated sugar. Bake for 35-40 minutes, rotating the pan half way through baking, until shortbread is golden and set. Place pan on rack and let sit 5 minutes, then cut into 40 squares. Let cool completely in pan, then remove shortbread squares. The cookies freeze well. Makes 40 cookies.