Description
Buttery orange-infused shortbread cookies dipped in rich chocolate, combining bright citrus flavor with smooth chocolate for an elegant treat.
Ingredients
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 1 tbsp orange zest
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
- 8 oz dark or semi-sweet chocolate, chopped
- 1 tsp coconut oil or vegetable oil (optional, for smoother chocolate)
Instructions
- Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a large bowl, cream the butter and powdered sugar until light and smooth.
- Mix in orange zest and vanilla extract.
- Add flour and salt, mixing just until a soft dough forms.
- Roll dough into 1-inch balls, place on baking sheet, and gently flatten.
- Bake for 18–22 minutes until edges are lightly golden.
- Allow cookies to cool completely on a wire rack.
- Melt chocolate with coconut oil using a double boiler or microwave.
- Dip half of each cookie into melted chocolate and place on parchment.
- Let chocolate set at room temperature or refrigerate briefly before serving.
Notes
- Do not overbake; shortbread should remain pale.
- White chocolate may be used for variation.
- Store in an airtight container for up to one week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American