I want to hold you when the snow’s all gone . . .
I want to love you all year long.”
Pre-engagement & Salt Spring Island dinner dates.
Remembering the sun while watching the rain & snow . . .
(incomplete without a sprinkling of sea salt)
(my dear friend Heather is drizzling chocolate over them. Smart, lovely lady)
Orange Zest Shortbread
makes approximately 24 bars, depending on size
1 1/2 cup (3 sticks) unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour
1-1 1/4 teaspoon coarse sea salt
3/4 cup granulated sugar
1 1/2-2 tablespoon orange zest
2/3 cup semi-sweet or dark chocolate chips or chunks, melted over a double boiler (optional)
Preheat oven to 325 degrees. Place parchment paper in a 13 x 9 cake pan, or grease with butter. Sift together flour and salt in a small bowl. In a large bowl, with an electric mixer on medium, cream butter until fluffy, 3 to 5 minutes. Rub orange zest into sugar until fragrant. Add sugar, and continue to beat until very light in color and fluffy, scraping down sides of bowl as necessary, about 2 minutes more. Add flour mixture, and beat on low, scraping bowl if necessary, until flour is just incorporated and dough sticks together when squeezed.
Pat dough into prepared pan. Use a paring knife to score dough into bars; prick all over in even intervals with a wooden skewer or fork.
Bake until firm in the center and just starting to color, about 50 minutes. Transfer pan to a wire rack, and let cool completely.
Melt chocolate in a stainless steel bowl over a small saucepan of boiling water. Drizzle melted chocolate over shortbread with a fork until desired design or amount is applied. Once cooled a bit, cut into bars.
Cookies will keep, in an airtight container, at room temperature 3 weeks.