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A bright twist on a cookie lover’s favorite.
Using a food processor (it’s the easiest, but another mixer will work, too), pulse to combine softened butter and sugar. Add the vanilla, orange zest and salt. Combine everything by pulsing for several seconds. Add flour, in parts, pulsing to incorporate before adding more.
Once all of the flour is added, pulse just until the dough comes together in the bowl of your food processor, just like when making a dough crust. Remove dough from the bowl. Shape into a log and roll it up in plastic wrap, twisting the ends of the plastic and folding them in. Place in the fridge for at least 20 minutes before cutting and baking, so it maintains shape in the oven.
Meanwhile preheat the oven to 350 F. When the dough is ready, take it out of the the plastic wrap and use a sharp knife to make 1/4-inch slice cookie rounds. Place them onto a parchment paper-lined baking sheet.
Bake for about 20 minutes, until they are slightly golden around the edges. When finished, transfer the shortbread onto a wire rack to cool.
When the cookies have cooled completely, place them on a baking sheet that you’ve lined with parchment paper. After chopping the chocolate into super fine pieces, put about 3 ounces of it in a glass bowl and microwave on high power for 30 seconds. Stir with a spoon and then continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and stir constantly until it’s completely smooth. Place melted chocolate in a Ziploc bag with a small tip of the corner cut off and drizzle it onto the cookies (line them up first, to make it easy). Let them dry completely and place in an airtight container for storage.
Adapted from Ina Garten, Food Network
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!