Orange Raspberry Shortbread Cookies

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!