Description
These Dark Chocolate Orange Shortbread Cookies combine the buttery, crumbly texture of classic shortbread with a zesty orange twist and rich dark chocolate dip. Perfectly tender and subtly flavored, these cookies offer a delightful balance of citrus brightness and bittersweet chocolate indulgence, ideal for gifting or enjoying with a cup of tea.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1 tbsp orange zest
- 1 tsp vanilla extract
Chocolate Dip
- 4 oz dark chocolate, chopped
- 1 tsp vegetable oil (optional, to thin chocolate)
Instructions
- Cream Butter and Sugar: In a large bowl, cream together the softened unsalted butter and powdered sugar until the mixture is smooth and fluffy, ensuring a light texture for your shortbread.
- Add Flavorings: Mix in the fresh orange zest and vanilla extract thoroughly to infuse the dough with citrus aroma and vanilla sweetness.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour and salt into the wet mixture, stirring until a soft dough forms without overmixing to keep the cookies tender.
- Chill the Dough: Shape the dough into a log about 2 inches in diameter, wrap it tightly in plastic wrap, and refrigerate for at least one hour. This step firms up the dough, making it easier to slice and bake.
- Prepare for Baking: Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Slice and Arrange: Remove dough from refrigerator, slice into 1/4-inch thick rounds, and place them evenly spaced on the prepared baking sheet to allow for even cooking.
- Bake Cookies: Bake the slices for 12 to 15 minutes, or until the edges are just lightly golden, signaling perfect doneness without overbaking. Remove and let cookies cool completely on a wire rack.
- Melt Chocolate and Dip: Melt the chopped dark chocolate with optional vegetable oil in a microwave or double boiler until smooth. Dip each cooled cookie halfway into the melted chocolate, then place on parchment paper to set the chocolate coating.
Notes
- For a more intense orange flavor, consider adding an extra teaspoon of orange zest.
- Chilling the dough overnight will make slicing easier and enhance flavor development.
- If you prefer a thicker chocolate coating, let the chocolate set slightly before dipping or double dip for extra coverage.
- Store cookies in an airtight container at room temperature for up to one week, or freeze for longer storage.
- The vegetable oil is optional but helps to thin the chocolate for easier dipping and a smoother finish.
