Olive Oil Shortbread with Orange and Fennel

Name: Olive Oil Shortbread with Orange and Fennel
Yield: Makes about 24 Servings
Ingredients: 2 cups all-purpose flour; 3/4 cup powdered sugar; 1/4 cup cornstarch; 1/4 teaspoon kosher salt; 1/2 cup (1 stick) unsalted butter, room temperature; 1/4 cup plus 2 Tbsp. extra-virgin olive oil; 1/4 cup sugar; 1 1/2 teaspoons vanilla extract; 2 teaspoons fennel seeds; Zest of 1 orange; 1/4 cup clear sanding sugar; 8 ounces semisweet or bittersweet chocolate, coarsely chopped (optional)

By Marissa LippertPhotography by Nicole Franzen

November 14, 2011

Image may contain Confectionery Food and Sweets

Recipe notes