Orange Raspberry Shortbread Cookies

User Reviews

5.0

15 reviews
Excellent
  • Prep Time

    25 mins

  • Cook Time

    25 mins

  • Additional Time

    2 hrs

  • Total Time

    2 hrs 40 mins

  • Servings

    38 cookies

  • Calories

    102 kcal

  • Course

    Dessert

  • Cuisine

    American

Orange Raspberry Shortbread Cookies

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

Servings

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
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Instructions

Make the Cookie Dough

  1. Cream the softened butter, raspberry preserves and powdered sugar together in a large bowl using a hand mixer, about 2-3 minutes.
  2. Sift the flour and salt into a separate bowl. Whisk together.
  3. Sprinkle the flour mixture into the wet ingredients. Add the orange zest, and stir until the cookie dough just comes together.
  4. Place a long piece of plastic wrap on the counter.
  5. Dollop the batter into the center of the plastic wrap to form a log shape.
  6. Seal by folding the plastic wrap over the cookie batter, then roll to create a rounded cookie log.
  7. 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

  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat.
  2. Remove the cookie log from the refrigerator.
  3. Using a pastry scraper, slice the dough into ¼” – ½” thick cookies.
  4. Place the cookies on the prepared baking sheet, leaving 1" around each cookie.
  5. 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.
  6. Once chilled, transfer the baking sheet(s) to the preheated oven.
  7. Bake 15-20 minutes, or until the tops are slightly golden.
  8. Cool on a wire rack.

Make the Chocolate Ganache + Dip the Cookies

  1. In a microwave-safe bowl, combine the dark chocolate chips with the heavy whipping cream.
  2. Heat in the microwave in 30 second increments until the chocolate has melted.
  3. Stir with a fork until the ganache is thick and glossy.
  4. Dip the cooled cookies into the ganache, then zest an orange over top.
  5. 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.

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Overall Rating

5.0

15 reviews
Excellent

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