Description
Delight in these zesty Orange Shortbread cookies, featuring a buttery crumbly texture infused with fresh orange zest. Perfectly baked to a light golden finish and optionally dipped in rich dark or semi-sweet chocolate for an elegant touch, these cookies offer a sophisticated citrus flavor ideal for any occasion.
Ingredients
Scale
Orange Sugar Mixture
- 2/3 cup granulated sugar
- 2 tablespoons fresh orange zest
Dough
- 3/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 3/4 teaspoon salt
- 1 3/4 cups all-purpose flour
Optional
- 8 ounces dark or semi-sweet chocolate, melted for dipping
Instructions
- Prepare Orange Sugar: In a small bowl, combine granulated sugar with the fresh orange zest, rubbing them together with your fingers until well mixed to release the citrus oils.
- Make the Dough: In a large bowl, beat the softened butter, orange-sugar mixture, vanilla extract, and salt on medium speed until creamy and well combined, about 2 minutes. Reduce speed to low and gradually add the flour until the dough forms large crumbs that hold together when pressed, with no visible flour remaining.
- Shape and Chill: Turn the dough onto a clean surface and gently bring it together into a ball without overworking. Divide the dough in half and roll each half into a 5-inch log shape. Wrap each log tightly in plastic wrap and refrigerate for at least 1 hour. For rounder cookies, after 20 minutes of chilling, roll the logs a few times to smooth out the flat sides, then chill for the remaining time.
- Preheat and Prepare Baking Sheets: Preheat your oven to 325 degrees Fahrenheit and line two baking sheets with parchment paper.
- Slice and Arrange: Using a sharp knife, cut the chilled dough logs into 1/2-inch thick rounds. Place the rounds 2 inches apart on the prepared baking sheets.
- Bake: Bake the cookies for 15 minutes until they are very lightly golden around the edges.
- Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Optional Chocolate Dip: Once cooled, dip the cookies halfway into the melted dark or semi-sweet chocolate, then place on parchment paper to set.
Notes
- If using salted butter, omit the added salt in the recipe or add only 1/4 teaspoon for a milder salty flavor.
- Nutrition info excludes optional chocolate dip; half-dipping in chocolate adds approximately 60 calories per cookie.
- Store cookies in an airtight container at room temperature up to 1 week for best texture.
- In warm climates or if dipped in chocolate, refrigerate to maintain freshness for about 10 days.
- Freeze cookies in a single layer before transferring to a freezer-safe container; freeze up to 3 months and thaw at room temperature for 15 to 20 minutes before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 127 kcal
- Sugar: 7 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 24 mg
