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Chocolate Dipped Orange Shortbread Cookies Recipe

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These Chocolate Dipped Orange Shortbread Cookies are a delightful twist on classic shortbread, infused with fresh orange zest and topped with a rich dark chocolate coating. The combination of citrus and chocolate creates a perfect balance of flavors, making these cookies a sophisticated treat for any occasion.

Ingredients

Scale

Orange Sugar

  • 1 cup granulated sugar
  • Zest of 1 orange (just the orange part, no 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 with vanilla extract)

Chocolate Coating

  • 8 ounces dark or semi-sweet bar chocolate, chopped into small pieces

Instructions

  1. Make the orange sugar: Add the granulated sugar and orange zest to the bowl of a food processor. Pulse or process until the zest is finely ground and well combined with the sugar, resulting in moist, pale orange sugar.
  2. Prepare the dough: To the orange sugar in the food processor, add the all-purpose flour, softened butter, salt, and orange extract (if using). Pulse to combine the ingredients, then continue processing until the dough forms a ragged clump, which should take less than a minute.
  3. Form dough logs: Turn the dough out onto a surface and knead with your hands to bring it together completely, ensuring there are no crumbly parts. Divide the dough in half and shape each half into a log about 12 inches long. Wrap both logs tightly in plastic wrap and refrigerate for about 2 hours until firm.
  4. Preheat oven and prepare baking sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking during baking.
  5. Slice and bake cookies: Slice the chilled dough logs into 1/2 inch thick rounds. Arrange the cookies on the prepared baking sheets, spacing them about 2 inches apart to allow for slight spreading. Bake in the preheated oven for 10-12 minutes, until the edges begin to turn golden but the tops remain pale. Bake less time for softer cookies or longer for crispier texture.
  6. Cool the cookies: Remove the cookies from the oven and let them cool completely on a wire rack before dipping in chocolate. This step ensures the chocolate adheres properly.
  7. Melt the chocolate: Melt the chopped dark or semi-sweet chocolate using a double boiler or microwave. If using a microwave, heat in one-minute intervals first, then continue in 15-second bursts, stirring well after each to avoid burning.
  8. Dip and set cookies: Dip each cooled cookie halfway into the melted chocolate, then place on parchment-lined trays to allow the chocolate to harden. Optionally, sprinkle additional orange zest on the chocolate before it sets for an extra burst of flavor and color.

Notes

  • Use fresh orange zest without the white pith to avoid bitterness.
  • For a vanilla twist, substitute the orange extract with vanilla extract.
  • Dark or semi-sweet chocolate works best for dipping; milk chocolate can be used for a sweeter finish.
  • Chilling the dough logs thoroughly helps maintain cookie shape during baking.
  • You can store baked cookies in an airtight container for up to one week.
  • Cookies can be frozen before or after baking—thaw completely before dipping in chocolate or serving.

Keywords: Chocolate dipped cookies, Orange shortbread, Citrus cookies, Holiday cookies, Chocolate dipped shortbread

Find it online: https://todayfoodrecipe.com/chocolate-dipped-orange-shortbread-cookies-recipe/