Buttery, melt-in-your-mouth shortbread with a hint of fresh orange flavor and a drizzle of dark chocolate. These slice and bake orange shortbread cookies are a simple and sophisticated treat!
- 1/2 cup unsalted butter, room temperature
- 1/2 cup confectioners' sugar
- 1 tsp. vanilla extract
- 1/2 tsp. salt
- 1/2 tsp. orange zest, loosely packed (from one large orange)
- 1 cup all-purpose flour
- 1/4 cup dark chocolate chips
- In the bowl of a stand mixer, beat the butter, confectioner’s sugar, vanilla, and salt until combined. Add orange zest and mix on low speed to combine. Then beat in the flour until the dough comes together.
- Roll dough into a log 6 inches long and wrap tightly with plastic wrap. Refrigerate for 2 hours.
- Preheat the oven to 300°F. Remove the dough log from the fridge and remove the plastic wrap. Lay the log of dough on a cutting board and, using a sharp knife, cut the dough into 1/4 inch circles.
- Place the cookie dough on baking sheets lined with silicone baking mats or parchment paper. Bake for 15 minutes or until edges just begin to turn golden. Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- When the cookies have cooled completely, melt the chocolate chips in a double boiler. Use a spoon to drizzle the chocolate over the cookies.
To store cookies, let the chocolate harden before placing cookies in an airtight container between layers of parchment paper. Store cookies at room temperature for up to 5 days.
- Category: Dessert, Cookies
Keywords: shortbread cookies, orange shortbread, dark chocolate