Chocolate-Dipped Orange Shortbread Cookies
Chocolate-dipped orange shortbread cookies combine buttery shortbread with zesty orange and rich chocolate for a delightful treat, perfect for any occasion.
Ingredients
For the Orange Sugar
- 1 cup granulated sugar For mixing with orange zest
- Zest of 1 orange orange Use a vegetable peeler to avoid the bitter white pith
For the Cookie Dough
- 4 cups all-purpose flour Main dry ingredient
- 2 cups unsalted butter, softened Ensure it's at room temperature for better mixing
- 1/2 teaspoon salt Enhances flavor
- 1 1/2 teaspoons orange extract Optional; vanilla can be used as a substitute
For the Chocolate Dip
- 8 ounces dark or semi-sweet bar chocolate, chopped Used for dipping the cookies
Instructions
Preparation
- In a bowl, combine the granulated sugar and orange zest. Use your fingers to rub the zest into the sugar until it’s fragrant.
- In a large mixing bowl, beat the softened butter and the orange sugar together until light and fluffy, about 3-5 minutes.
- Add the salt and orange extract (if using) and mix well.
- Gradually add the all-purpose flour, mixing until everything is just combined.
- Shape the dough into a log about 2 inches in diameter, wrap it in plastic wrap, and chill for at least one hour.
Baking
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Once chilled, slice the dough into 1/4-inch thick rounds and place on the prepared baking sheets.
- Bake for 12-15 minutes or until edges are lightly golden. Let cool on baking sheets before transferring to wire racks.
Chocolate Dipping
- Melt the chopped chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Dip half of each cookie into the melted chocolate and place on parchment paper to set.
- Optional: sprinkle some extra orange zest on top of the chocolate.
Notes
Store cookies in an airtight container at room temperature for about a week. For longer storage, freeze before dipping in chocolate.