DAY 11: Chocolate Dipped Orange Shortbread Cookies
These are one of my very favorite cookies. Orange flavored not-too-sweet shortbread cookies dipped in dark chocolate.
The dough is shaped into a log, refrigerated until firm and then sliced into rounds to bake. And dipping only half the cookie keeps the fingers much cleaner than trying to dip the whole cookie!
Chocolate Dipped Orange Shortbread Cookies
1 cup butter
½ cup sugar
1 tsp pure vanilla extract
½ tsp pure orange extract
1 tsp fresh orange zest
2 1/3 cups flour
4 oz bittersweet chocolate
4 oz semi-sweet chocolate
1 tsp coconut oil or shortening
Use a mixer to cream butter and sugar until light and fluffy. Beat in egg, vanilla and orange extracts and orange zest. Gradually blend in flour.
Roll the dough into a log about 2 inches in diameter. Wrap dough log in clear plastic wrap and refrigerate for at least 4 hours.
When ready to bake, preheat oven to 350°F. Remove dough from refrigerator and slice dough with a sharp knife into 1/4″ slices, reshaping dough into circles, as necessary. Place cookies onto ungreased baking sheets.
Bake for 8-10 minutes. Remove immediately to wire rack to cool.
While cookies cool, heat chocolate and coconut oil (or shortening) in a double boiler. Dip half of each cooled cookie in the melted chocolate and place on parchment paper to cool.
(Recipe adapted from Smells Like Home)