Chocolate Dipped Orange Shortbread

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1 teaspoon orange zest
• 2 cups all-purpose flour
• 8 ounces dark chocolate, chopped
• 1 tablespoon coconut oil
• Extra orange zest for garnish

Steps

1. 1 Preheat oven to 325°F. Line a baking sheet with parchment paper.
2. 2 In a large bowl, cream together the butter and powdered sugar until light and fluffy. Stir in orange zest.
3. 3 Gradually add flour to the butter mixture until dough forms. Press into an 8x8 inch square on the prepared baking sheet.
4. 4 Bake for 25 minutes or until edges are just golden. Cool completely on the baking sheet.
5. 5 Melt chocolate and coconut oil in a microwave-safe bowl in 30-second intervals, stirring until smooth.
6. 6 Dip the edges of each shortbread square into the melted chocolate and sprinkle with extra orange zest.
7. 7 Place cookies on parchment to set, about 15 minutes.

Equipment

• Baking sheet
• Parchment paper
• Mixing bowls
• Knife

Variations

• Use milk or white chocolate for dipping.
• Add a sprinkle of sea salt on top of the chocolate for a salted twist.

Substitutions

• Substitute almond flour for 1/2 cup of all-purpose flour for a nutty flavor.

Pairings

• Serve with citrus sorbet for a refreshing contrast.
• Pair with a glass of dessert wine.

Nutrition

Tips

• For perfect squares, score the dough with a knife before baking.
• Use high-quality chocolate for a richer flavor.

Storage

Store in an airtight container at room temperature for up to 5 days. Keep chocolate-dipped side up to avoid smudging.

Freezing: Freeze for up to 3 months in a single layer in an airtight container. Thaw at room temperature.

Serving Suggestions

• Serve with a cup of hot coffee or tea.
• Perfect for holiday cookie trays.

FAQ