Chocolate Dipped Orange Shortbread Cookies
1 1/2 cups all purpose flour
1 tablespoon cornstarch
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1/4 cup granulated sugar
1/4 cup orange marmalade
1/2 teaspoon vanilla extract
Melted semisweet chocolate, for dipping (I used chocolate chips + a teaspoon of coconut oil)
In a medium bowl, sift together flour, cornstarch and salt. In a large mixing bowl, using a mixer on medium speed, beat the butter until creamy. Beat in sugar, orange marmalade and vanilla until well combined. Stir in dry ingredients until just combined. Form dough into about a 12-inch log, and wrap in plastic wrap. Chill in the refrigerator or freezer until completely cold, about 45 minutes to 1 hour.
Heat oven to 300 degrees F.
Slice the log into 1/8-inch thick slices; place on cookie sheets, spacing about an inch apart. Bake 10 minutes or until cookies are light golden brown. Turn oven off. Flip cookies, return to oven and allow to sit for an additional 10 minutes. Transfer shortbread to a wire rack to cool.
Dip cookies in as much melted chocolate as you desire.