Description
Crisp, buttery shortbread infused with bright orange zest, dipped in rich chocolate. A perfect treat for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 tablespoon orange zest
- 1 cup semi-sweet chocolate chips
- 1 teaspoon vegetable oil (optional, for smoother melting)
Instructions
- Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, and salt.
- Add the softened butter and orange zest to the dry ingredients.
- Mix with a hand mixer or in a stand mixer with the paddle attachment until the dough just comes together. Do not overmix.
- Shape the dough into a log about 1.5 inches in diameter. Wrap in plastic wrap and chill for at least 30 minutes.
- Slice the chilled dough into 1/4-inch thick rounds.
- Place the rounds on the prepared baking sheet, about 1 inch apart.
- Bake for 18-22 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- While the cookies cool, melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Add vegetable oil if desired for a smoother consistency.
- Dip half of each cooled cookie into the melted chocolate.
- Place the dipped cookies back on the parchment-lined baking sheet and let the chocolate set completely.
Notes
- For a cleaner dip, let the melted chocolate cool slightly before dipping.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Add a pinch of sea salt on top of the chocolate before it sets for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking and Dipping
- Cuisine: American