Cinnamon and Orange Shortbreads

90 Cal

Nutritional Facts

Serving Size: About 30 cookies

Servings per Recipe: 1 cookie

Amount Per Serving

Table Header	Table Header	Table Header	Table Header
Calories	90 Cal	Calories from Fat	-
Total Fat	6 g	Saturated Fat	4 g
Cholesterol	10 mg	Sodium	-
Total Carbs	7 g	Dietary Fiber	1 g
Sugars	2 g	Protein	1 g

1½ sticks unsalted butter, softened, 4 teaspoons SweetN Low®, 1 teaspoon ground cinnamon, Finely grated zest of 1 orange, ¼ teaspoon fine sea salt, 1½ cups all-purpose flour, 4oz dark chocolate, finely chopped, Gold sprinkles (optional)

1. Preheat oven to 300. Line a large sheet pan with parchment paper. 2. In a large bowl beat butter, SweetN Low®, cinnamon, orange zest, and salt until smooth. Beat in flour just until combined. 3. On a lightly floured countertop roll out dough to ¼ thickness. Cut into 2×1 rectangles and transfer to lined sheet pan, leaving 1 between cookies. 4. Bake until very lightly browned around the edges, about 30 minutes. Let cool completely on sheet pan. 5. Place chocolate in a heatproof bowl and set bowl over a saucepan of steaming (not boiling or simmering) water. Stir until chocolate is melted and take off heat. Dip cookies halfway into chocolate, allowing excess to drip off, and place on a parchment-lined sheet pan. 6. Sprinkle chocolate with gold sprinkles, if using, and transfer to refrigerator to set. 7. Store cookies in an airtight container at room temperature for up to 2 weeks.