Description
Chocolate Dipped Orange Shortbread Cookies are delightful slice-and-bake citrus-infused cookies dipped in rich dark chocolate. The combination of zesty orange sugar with buttery shortbread and smooth chocolate creates a classic and irresistible flavor that is perfect for any occasion.
Ingredients
Orange Sugar
- 1 cup granulated sugar
- Zest of 1 orange (just the orange part, peeled with a vegetable peeler avoiding the white pith)
Cookies
- 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 bar chocolate, cut into small pieces
Instructions
- Make Orange Sugar: Add the sugar and orange zest to the bowl of a food processor and pulse until the zest is finely ground and well incorporated into the sugar, creating a moist and pale orange mixture.
- Prepare Cookie Dough: To the orange sugar in the processor, add flour, softened butter, salt, and extract. Pulse to combine, then run the processor continuously until dough forms a ragged clump, about under a minute. Turn dough out and knead gently by hand to unify. Divide into two equal portions and shape each into a 12-inch log. Wrap in plastic wrap and refrigerate until firm, approximately 2 hours.
- Preheat Oven and Prepare Baking Sheets: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper for easy removal and cleanup.
- Slice and Bake: Slice the chilled dough logs into 1/2 inch thick slices. Place the slices 2 inches apart on prepared baking sheets. Bake for 10-12 minutes until cookie edges just begin to turn golden, but tops remain pale. Adjust baking time for desired cookie texture: less time for softer, more time for crisper cookies.
- Cool Cookies: Transfer baked cookies to wire racks and allow to cool completely before dipping to ensure chocolate will set properly.
- Melt Chocolate: Melt chocolate using a double boiler or microwave (start with 1 minute, then continue in 15 second bursts, stirring well between each) until smooth and fully melted.
- Dip Cookies: Dip each cooled cookie halfway into the melted chocolate. Place dipped cookies on parchment paper and allow chocolate to harden. Optionally, sprinkle with additional orange zest for garnish.
Notes
- Orange extract is optional; vanilla extract can be used as a substitute if preferred.
- Ensure cookies are completely cool before dipping to prevent chocolate from melting unevenly.
- Store cookies in an airtight container at room temperature for up to a week.
- For a firmer cookie, bake closer to 12 minutes; for softer cookies, bake near 10 minutes.
- Chocolate can be tempered for a shinier finish, but it’s not required.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
