
Orange Raspberry Shortbread Cookies
User Reviews
5.0
15 reviews
Excellent

Orange Raspberry Shortbread Cookies
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Orange Raspberry Shortbread Cookies are the perfect way to show someone you care! This homemade shortbread cookie is sweetened with raspberry preserves and gets a little zing from orange zest and then dipped in a chocolate ganache. Whether they're baked for Valentine's Day, Easter, a baby or bridal shower, or any occasion in between, Raspberry Orange Shortbread are a lovely not-too-sweet dessert!
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Ingredients
Shortbread Cookies
- 1 cup unsalted butter softened (2 sticks)
- ¼ cup raspberry preserves seedless
- ½ cup powdered sugar
- 1 tablespoon orange zest
- 2 cups all-purpose flour 240g
- ½ teaspoon kosher salt
Chocolate Ganache
- ¾ cup dark chocolate chips
- 3 tablespoons heavy whipping cream
- orange for zesting
Instructions
Make the Cookie Dough
- Cream the softened butter, raspberry preserves and powdered sugar together in a large bowl using a hand mixer, about 2-3 minutes.
- Sift the flour and salt into a separate bowl. Whisk together.
- Sprinkle the flour mixture into the wet ingredients. Add the orange zest, and stir until the cookie dough just comes together.
- Place a long piece of plastic wrap on the counter.
- Dollop the batter into the center of the plastic wrap to form a log shape.
- Seal by folding the plastic wrap over the cookie batter, then roll to create a rounded cookie log.
- Transfer the log to the refrigerator, and chill in the refrigerator for at least two hours. (You can leave them in the fridge overnight, too.)
Bake the Cookies
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat.
- Remove the cookie log from the refrigerator.
- Using a pastry scraper, slice the dough into ¼” – ½” thick cookies.
- Place the cookies on the prepared baking sheet, leaving 1" around each cookie.
- Once all the cookies have been sliced and placed on their baking sheet(s), transfer them to the freezer for a 10-to-20-minute chill.
- Once chilled, transfer the baking sheet(s) to the preheated oven.
- Bake 15-20 minutes, or until the tops are slightly golden.
- Cool on a wire rack.
Make the Chocolate Ganache + Dip the Cookies
- In a microwave-safe bowl, combine the dark chocolate chips with the heavy whipping cream.
- Heat in the microwave in 30 second increments until the chocolate has melted.
- Stir with a fork until the ganache is thick and glossy.
- Dip the cooled cookies into the ganache, then zest an orange over top.
- Let the ganache cool, then serve!
Notes
- Adapted from my Ginger Rosemary Shortbread Cookies.
Nutrition Information
Show Details
Serving
1g
Calories
102kcal
(5%)
Carbohydrates
10g
(3%)
Protein
1g
(2%)
Fat
6g
(9%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Cholesterol
14mg
(5%)
Sodium
30mg
(1%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 38cookies
Amount Per Serving
Calories 102 kcal
% Daily Value*
Serving | 1g | |
Calories | 102kcal | 5% |
Carbohydrates | 10g | 3% |
Protein | 1g | 2% |
Fat | 6g | 9% |
Saturated Fat | 4g | 20% |
Polyunsaturated Fat | 2g | 12% |
Cholesterol | 14mg | 5% |
Sodium | 30mg | 1% |
Fiber | 1g | 4% |
Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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