DAY 10: Chocolate Dipped Orange Shortbread Cookies
A slightly fancier shortbread, these are one of my very favorite cookies. Orange flavored not-too-sweet shortbread cookies dipped in dark chocolate; I love this flavor combination.
The dough is shaped into a log, refrigerated until firm and then sliced into rounds to bake. Dipping only half the cookie keeps the fingers much cleaner than trying to dip the whole cookie!
You can also shape the dough logs into squares or triangles if you are looking to provide some variety of shape on your Christmas cookie tray. I wrapped my dough log in plastic wrap and then pressed it into an empty plastic wrap/foil box and used the box edges to form the mold for the dough.
ORIGINAL BLOG POST (2012): Chocolate Dipped Orange Shortbread
RECIPE:
Chocolate Dipped Orange Shortbread Cookies
1 cup butter
½ cup sugar
1 egg
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.
OPTIONAL: You can also shape the dough logs into squares or triangles if you are looking to provide some variety of shape on your Christmas cookie tray. I wrapped my dough log in plastic wrap and then pressed it into an empty plastic wrap/foil box and used the box edges to form the mold for the dough.
(Recipe adapted from Smells Like Home)
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