Dark Chocolate Dipped Orange Shortbread

• 1 1/2 cups all-purpose flour
• 1/3 cup cornstarch
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 teaspoon orange zest
• 6 ounces dark chocolate, chopped
• 1 tablespoon vegetable oil
• Optional: extra orange zest for garnish

Steps

1. 1 Preheat oven to 325°F. Line a baking sheet with parchment paper.
2. 2 In a medium bowl, whisk together flour, cornstarch, sugar, and salt.
3. 3 Add softened butter and orange zest to dry ingredients. Mix until dough forms.
4. 4 Roll out dough on a floured surface to 1/4-inch thickness. Cut into shapes with cookie cutters.
5. 5 Place cookies on prepared baking sheet and bake for 15-20 minutes, or until edges are just golden.
6. 6 Allow cookies to cool completely on a wire rack.
7. 7 Melt dark chocolate with vegetable oil in a microwave or double boiler until smooth.
8. 8 Dip half of each cookie into melted chocolate and place on parchment to set.
9. 9 Garnish with extra orange zest if desired.
10. 10 Let chocolate set before serving.

Equipment

• Baking sheet
• Parchment paper
• Cookie cutters
• Mixing bowls
• Wire rack

Variations

• Use milk or white chocolate for dipping.
• Add a drizzle of orange glaze over the chocolate.

Substitutions

• Substitute almond flour for up to half of the all-purpose flour for a nutty twist.

Pairings

• Serve with a citrus sorbet for a refreshing contrast.

Nutrition

Tips

• For best results, chill the dough for 30 minutes before rolling out.
• Use high-quality dark chocolate for the best flavor.

Storage

Store in an airtight container at room temperature for up to 5 days.

Freezing: Cookies freeze well for up to 3 months. Thaw at room temperature.

Serving Suggestions

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

FAQ