Shortbread is one of the easiest and most versatile cookies that are perfect to make for the holidays. You can pretty much allow your imagination to run with the type of add-ins you want to put in these cookies, but the little flecks of Terry’s Chocolate Orange in this recipe is the perfect flavour combination for the season. Shortbread can be made ahead of time and frozen. Just make sure to let the dough rest in the fridge for at least an hour before you are ready to slice and bake.Terry’s Chocolate Orange ShortbreadMakes 2 9-inch logs2 cups all-purpose flour½ teaspoon coarse salt1 cup (2 sticks) unsalted butter, softened¾ cup confectioner’s sugar1 teaspoon vanilla1 cup Terry’s Chocolate orange, chopped1. Whisk to combine flour and salt in a bowl.2. In a separate bowl, beat butter with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down side of bowl as necessary. Gradually add confectioner’s sugar; beat until pale and fluffy about 2 minutes. Add vanilla. Reduce speed to low. Add flour mixture all at once; mix until combined. Mix in chocolate.3. Divide dough in half; placing each piece on lightly floured waxed or parchment paper. With floured hands, gently roll each into 1-½ inch diameter logs. Wrap logs tightly in the paper and refrigerate until firm, 1 to 1 ½ hours. (To store longer, wrap log and paper tightly with plastic wrap.)4. Preheat oven to 350 degrees. Line baking sheets with parchment paper.5. With a serrated knife, cut logs into ⅜-inch disks.6. Bake on parchment-paper lined baking trays for 12 minutes, or until golden around the edges.7. Allow cookies to rest on baking trays on top of a wire rack before transferring to cool completely.