Chocolate Dipped Orange Shortbread Cookies
User Reviews
4.8
Chocolate Dipped Orange Shortbread Cookies
Description
Chocolate Dipped Orange Shortbread Cookies start by blending granulated sugar with finely processed orange zest to create an orange-infused sugar that gives the dough distinct citrus notes without overpowering. The dough combines flour, softened unsalted butter, salt, and optional orange extract for enhanced flavor. After pulsing the ingredients to form a cohesive dough, it is shaped into logs, chilled to firm consistency, then sliced into evenly sized rounds. Baking at moderate heat produces cookies with delicate crisp edges and a tender crumb.
The final step involves dipping the cooled shortbread cookies in melted dark or semi-sweet chocolate, which hardens to add a smooth, rich layer complementing the bright orange flavor. This combination results in a cookie that is both crumbly and flavorful, suitable for enjoying alongside tea or coffee or packaging for gifts.
Variations include halving the recipe for smaller batches, swapping orange zest for lemon for a different citrus profile, or incorporating chopped dark chocolate directly into the dough for extra texture. Baking time influences cookie texture, with shorter times keeping them softer and longer times making them crisper.
Ingredients
for the orange sugar
- 1 cup granulated sugar
- orange zest zest of 1 orange, peeled with vegetable peeler into strips, just the orange part, not white pith
for the cookies
- 4 cups all-purpose flour
- 2 cups butter unsalted, softened
- 1/2 tsp salt
- 1 1/2 tsp orange extract optional, or vanilla
chocolate dip
- 8 ounces dark chocolate or semi sweet, cut in small pieces
Instructions
to make the orange sugar
- Add the sugar and the zest to the bowl of a food processor and pulse/process until combined.
- The zest should be finely ground and the sugar will be moist and pale orange.
to make the cookies
- To the orange sugar in the processor, add the flour, butter, salt, and extract. Pulse to combine, then run the machine until the dough comes together into a ragged clump. This should take under a minute.
- Turn the dough out and bring together with your hands so there are no crumbly parts left. Divide in half and form 2 logs of dough, about 12 inches long each. Wrap in plastic and refrigerate until firm, about 2 hours.
- Preheat oven to 350F. Line baking sheets with parchment paper.
- Slice the logs of dough into 1/2 inch slices and place, 2 inches apart, on the cookie sheets.
- Bake the cookies for 10-12 minutes, until just turning golden on the very edges, but still pale on top. Longer cooking will result in a crisper cookie, while shorter cooking time will yield a softer cookie.
- Let the cookies cool completely on a rack before dipping.
- Melt the chocolate in a double boiler or in the microwave, starting with one minute, then in 15 second bursts, stirring well in between.
- Dip each cookie half-way into the chocolate, and then set on parchment paper to harden up. Sprinkle with more orange zest, if desired.
Notes
- Halve the recipe to make a smaller batch if desired.
- Substitute lemon zest for orange zest to change the citrus flavor.
- Incorporate chopped dark chocolate into the dough for added chocolate bits inside the cookies.
- Bake just until edges turn golden to keep cookies tender; longer baking yields crisper cookies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48cookies
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Calories | 150kcal | 8% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 20mg | 7% |
| Sodium | 93mg | 4% |
| Potassium | 47mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 238IU | 5% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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