Rosemary-Orange Shortbread

Preheat oven to 375 degrees F. In a large bowl whisk together flour, sugar, rosemary and orange peel. Using a pastry blender, cut in butter and vegetable oil spread until mixture resembles fine crumbs and starts to cling. Using your hands, knead the mixture for several minutes until smooth; form into a ball.

Shape into a 9-inch square, using a rolling pin to flatten to approximately 1/8-inch thickness. Cut square into nine equal squares. Cut each square diagonally in half to form two triangles. Separate and transfer to a cookie sheet.

Bake about 12 minutes or until bottoms of triangles are starting to brown. Transfer cookies to a wire rack and cool completely. Drizzle tops with white chocolate and let stand until set.