Orange and chocolate are one of my favorite combos – right next to chocolate and peanut butter. This shortbread has candied orange peel, orange zest, and orange juice – it packs a powerful orange punch! Then you dip the cookies in chocolate, wait impatiently for them to set, and “forget” to put them in the cookie boxes. Yeah, you’ll want to keep these for yourself!
- 2 sticks butter, room temperature
- 1/2 cup confectioner’s sugar
- 2 cups flour
- 1/2 teaspoon kosher salt
- 1 cup candied orange peel, chopped
- 1 tablespoon orange juice
- zest of 1 orange
- 1 teaspoon vanilla extract
- 6 ounces semi-sweet chocolate chips
- 1 tablespoon vegetable shortening
1. In a large bowl, cream the butter and sugar. In a small bowl, combine the flour and salt, add to the butter and sugar mixture.
2. Mix in the candied orange peel, orange juice, orange zest, and vanilla.
3. With a sheet of wax paper, form a log, fold wax paper in half and compact by using a ruler at the base. Twist ends, tie with string, and refrigerate for at least an hour.
4. Preheat oven to 325º. Slice dough into 1/4″ thick slices, place on a parchment lined baking sheet, and bake for 15 to 20 minutes until cookies are slightly golden brown. Let cool on a wire rack.
5. In a small bowl, add chocolate chips and shortening. Microwave in 30 seconds increments, stirring after each addition until melted. Dip cookies into chocolate and let set on wax paper. Makes 2 dozen cookies.