Description
These Chocolate Dipped Orange Shortbread Cookies are buttery, tender shortbread infused with bright orange zest and a hint of orange extract, then dipped in rich dark chocolate for a perfect balance of citrus and sweetness. Crisp on the edges and tender in the middle, these cookies are an elegant treat ideal for gifting or enjoying with tea or coffee.
Ingredients
Orange Sugar
- 1 cup granulated sugar
- Zest of 1 orange, peeled with a vegetable peeler into strips (just the orange part, not the bitter white pith)
Cookie Dough
- 4 cups all-purpose flour
- 2 cups unsalted butter, softened
- 1/2 tsp salt
- 1 1/2 tsp orange extract (optional, can substitute vanilla extract)
Chocolate Dip
- 8 ounces dark or semi-sweet chocolate bar, cut into small pieces
Instructions
- Make the orange sugar: Place the sugar and orange zest in the bowl of a food processor and pulse until the zest is finely ground and the sugar is moist with a pale orange color.
- Mix the dough: To the orange sugar mixture, add the flour, softened butter, salt, and orange extract. Pulse until combined, then run the processor until the dough forms a ragged clump, about under a minute.
- Form and chill dough: Turn the dough out onto a surface and bring it together with your hands until no crumbly bits remain. Divide the dough in half and shape each half into a 12-inch log. Wrap the logs tightly in plastic wrap and refrigerate until firm, about 2 hours.
- Preheat oven and prepare sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Slice and bake: Remove the dough logs from the fridge and slice them into 1/2 inch thick cookies. Place the slices 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes or until the edges just begin to turn golden but the tops remain pale.
- Cool: Transfer the cookies to a wire rack and let them cool completely before dipping.
- Melt the chocolate: Melt the chocolate either in a double boiler or in the microwave by heating for 1 minute then additional 15-second bursts, stirring well after each until smooth.
- Dip cookies: Dip each cooled cookie halfway into the melted chocolate. Set the dipped cookies on parchment paper to allow the chocolate to harden. Optionally, sprinkle more orange zest over the chocolate before it sets for extra flavor and decoration.
Notes
- Using freshly peeled orange zest ensures vibrant citrus flavor without bitterness.
- The orange extract is optional but enhances the orange flavor; vanilla extract can be substituted.
- Ensure cookies are fully cooled before dipping to prevent the chocolate from melting off.
- You can use semi-sweet or dark chocolate depending on your preference for sweetness.
- Store the cookies in an airtight container at room temperature for up to a week or freeze for longer storage.
