Chocolate Dipped Orange Shortbread Cookies Recipe: Chocolate-dipped orange shortbread cookies are cookies that are sliced and baked, and then dipped in dark chocolate. These biscuits are laced with citrus. This timeless mix is absolutely wonderful!
Chocolate Dipped Orange Shortbread Cookies Recipe
Cookies made with shortbread that are simple to slice and bake are a specialty of the house here in the kitchen on the Great Island. Not only is it the easiest cookie dough I’ve ever made, but the flavor and texture of shortbread is unrivaled.
This is the reason why I keep coming back to them over and over again. In the oven, the straightforward mixture of sugar, butter, and flour is transformed into a cookie that is tender, crumbly, and so soft that it literally melts in your mouth.
There are a variety of taste profiles that can be achieved with the basic dough, and in this particular instance, it is a sweet and juicy orange that is complemented by some deep chocolate. How is it possible that something would not be delicious?
My specialized orange sugar is infused with the flavor of real citrus.
It goes without saying that I made these cookies using my preferred citrus sugar approach; after all, why wouldn’t I? Of course, the orange flavor is the one that really stands out!
INGREDIENTS
FOR THE 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.
FOR THE COOKIES
- 4 cups all purpose flour
- 2 cups unsalted butter, softened
- 1/2 tsp salt
- 1 1/2 tsp orange extract (optional.) You can also use vanilla.
CHOCOLATE DIP
- 8 ounces dark or semi sweet bar chocolate, cut in small pieces
INSTRUCTIONS
TO MAKE THE ORANGE SUGAR
- In the bowl of a food processor, add the sugar and the zest, and then pulse or process the mixture until it is well blended.
- It is important that the zest be finely powdered, and the sugar should be light orange in color and wet.
TO MAKE THE COOKIES
- Make sure to add the flour, butter, salt, and extract to the orange sugar that is already in the machine. Pulse the ingredients together to incorporate them, and then continue to run the machine until the dough forms a ragged clump. Shouldn’t take more than a minute to complete.
- It is important to turn the dough out and bind it together with your hands so that there are no crumbly bits left. Half the dough and roll it out into two logs, each measuring approximately 12 inches in length. Wrap in plastic wrap and place in the refrigerator for approximately two hours, or until the mixture becomes firm.
- Preheat the oven to 350 degrees Fahrenheit. Place parchment paper on baking sheets and set them aside.
- Cut the logs of dough into slices measuring half an inch and set them on the cookie sheets with a distance of two inches between each slice.
- The cookies should be baked for ten to twelve minutes, or until the sides are just beginning to turn golden but the tops are still quite pale. The cookie will be crispier if it is cooked for a longer period of time, while a cookie that is cooked for a shorter period of time will be softer.
- A rack should be used to allow the cookies to completely cool before dipping them.
- Start by melting the chocolate in a double boiler or in the microwave for one minute, and then continue to melt it in 15-second increments while stirring it thoroughly in between each one.
- Each cookie should be dipped exactly halfway into the chocolate, and then it should be placed on parchment paper to harden. Additional orange zest can be sprinkled on top, if desired.
