Orange Chocolate Chip Shortbread Cookies

• 1 stick Unsalted Butter, At Room Temperature
• 1/2 cups Powdered Sugar
• 1/4 cups Fresh Orange Zest
• 2 Tablespoons Fresh Orange Juice
• 1 cup Flour
• 1/2 cups Shredded Coconut
• 1 pinch Salt
• 1/2 cups Mini Chocolate Chips

1. In the bowl of your stand mixer, beat together the butter, powdered sugar and orange zest on medium speed until combined. Beat in the orange juice.
2. On low speed, gradually add the flour, coconut and salt. Mix on medium speed until well-combined, about 2 minutes.
3. Reduce the speed to low, and mix in the chocolate chips.
4. Transfer the cookie dough to a piece of parchment paper, and use your hands to form the dough into a rectangle-shaped log.
5. Wrap the cookie dough log in the parchment paper, then freeze for 1 hour.
6. Once frozen, preheat the oven to 325u0b0F. Remove the dough from the freezer, unwrap it onto a cutting board and use a sharp knife to cut the log into 24 cookies.
7. Place the cookies on a parchment paper or Silpat-lined baking sheet, placing them an inch apart. Bake the cookies at 325u0b0F until lightly golden brown, about 20 minutes, rotating the cookie sheets halfway through.
8. Cool the cookies completely before enjoying!

butter, powdered sugar, ubc, orange juice, flour, shredded coconut, salt, chocolate chips

Taken from tastykitchen.com/recipes/desserts/orange-chocolate-chip-shortbread-cookies/ (may not work)