Chocolate Dipped Orange Shortbread Cookies

Name: Chocolate Dipped Orange Shortbread Cookies
Prep time: 55 min
Cook time: 12 min
Total time: 4 h 7 min
Yield: 3 dozen cookies
Ingredients: 2.25 c. all-purpose flour; 1.5 T. cornstarch; ⅛ tsp. kosher salt; Zest from 2 large oranges; 1 c. unsalted butter; ½ c. packed light brown sugar; 2 tsp. pure vanilla extract; 6 oz. white chocolate (I used Ghirardelli white chocolate baking bar; 3 oz. semi-sweet chocolate (I used Ghirardelli semi-sweet chocolate baking bar; 3 oz. bittersweet chocolate (I used Ghirardelli 60% cacao bittersweet chocolate baking bar; 1 tsp. vegetable shortening; ¼ c. roughly chopped roasted and salted pistachios; ¼ c. roughly chopped dried cranberries; Flaky sea salt

User Reviews

5.0

3 reviews

Excellent

Prep Time
55 mins
Cook Time
55 mins
Additional Time
3 hrs
Total Time
4 hrs 7 mins
Servings
3 dozen cookies
Calories
171 kcal
Cuisine
American

Chocolate Dipped Orange Shortbread Cookies

Iris Warren

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These Chocolate Dipped Orange Shortbread Cookies are festive for the holidays, sporting a sprinkle of dried cranberries, chopped pistachios, and flaky sea salt.

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Ingredients

Servings

2.25 c. all-purpose flour
1.5 T. cornstarch
⅛ tsp. kosher salt
Zest from 2 large oranges
1 c. unsalted butter softened (I used Land O Lakes® European Style Super Premium Butter
½ c. packed light brown sugar
2 tsp. pure vanilla extract
6 oz. white chocolate (I used Ghirardelli white chocolate baking bar
3 oz. semi-sweet chocolate (I used Ghirardelli semi-sweet chocolate baking bar
3 oz. bittersweet chocolate (I used Ghirardelli 60% cacao bittersweet chocolate baking bar
1 tsp. vegetable shortening divided
¼ c. roughly chopped roasted and salted pistachios
¼ c. roughly chopped dried cranberries
Flaky sea salt

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Instructions

In a small bowl, whisk together flour, cornstarch, salt, and orange zest. Set aside.
In the bowl of a stand mixer, cream together butter and sugar for two minutes on medium speed, scraping down the bowl halfway through. Add vanilla extract and beat until mixed in. Add the dry ingredients in two batches to the butter and sugar mixture, mixing on medium speed until all ingredients are combined. Do not over mix.
Divide the cookie dough in half. Add first half to a long piece of plastic wrap. Shape the dough into an 8” long log that is about 1-1/2" thick, and roll up in the plastic wrap, twisting and tucking ends underneath to secure. Repeat with other half of the dough. Chill both wrapped dough logs in refrigerator for at least three hours or overnight.
Preheat oven to 350° F. Line baking sheets with parchment paper and set aside.
Unwrap chilled dough logs, cut dough into 3/8" thick slices, and place on parchment paper lined baking sheets. Bake for about 12 minutes, or until done. Let cookies cool on pan for one minute before removing to wire racks to cool completely.
In a small bowl, gently melt the white chocolate and 1/2 teaspoon of the shortening in the microwave in 30 second increments, mixing thoroughly between each heating so the white chocolate doesn't scorch. Dip a cooled cookie into white chocolate halfway and allow the excess white chocolate to drip back into the bowl. Very gently scrape the underside of the cookie along the side of the bowl to remove excess chocolate on the underside of the cookie. Place dipped cookie on a wax paper lined baking sheet. Dip a few more cookies and then sprinkle a few chopped cranberries and pistachios on top of the white chocolate. Finish with a sprinkle of flaky sea salt. Repeat until you have dipped half of the baked cookies into the white chocolate.
Now repeat this process with the remaining half of the cookies, this time dipping the cookies into a mixture of semi-sweet and bittersweet chocolate. In a small bowl, gently melt the semi-sweet chocolate, bittersweet chocolate, and 1/2 teaspoon of the shortening in the microwave in 30 second increments, mixing thoroughly between each heating so the chocolates don't scorch. Dip one of the cooled cookies into chocolate halfway and allow the excess chocolate to drip back into the bowl. Very gently scrape the underside of the cookie along the side of the bowl to remove excess chocolate on the underside of the cookie. Place dipped cookie on a wax paper lined baking sheet. Dip a few more cookies and then sprinkle a few chopped cranberries and pistachios on top of the chocolate. Finish with a sprinkle of flaky sea salt.
Chill dipped cookies in the refrigerator for 15 to 20 minutes to set the chocolate.

Notes

Adapted from shortbread cookies created by The Little Kitchen and Love & Olive Oil.

Nutrition Information

Show Details

Serving 1 Calories 171kcal (9%) Carbohydrates 18g (6%) Protein 2g (4%) Fat 10g (15%) Saturated Fat 6g (30%) Polyunsaturated Fat 3g Cholesterol 15mg (5%) Sodium 33mg (1%) Fiber 1g (4%) Sugar 10g (20%)

Nutrition Facts

Serving: 3dozen cookies

Amount Per Serving

Calories 171 kcal

% Daily Value*

Serving	1
Calories	171kcal	9%
Carbohydrates	18g	6%
Protein	2g	4%
Fat	10g	15%
Saturated Fat	6g	30%
Polyunsaturated Fat	3g	18%
Cholesterol	15mg	5%
Sodium	33mg	1%
Fiber	1g	4%
Sugar	10g	20%