Chocolate Dipped Orange And Almond Shortbread Cookies
This is your classic shortbread cookie recipe flavored with orange and almonds and dipped in a decadent dark chocolate. These chocolate dipped shortbread cookies are easy to make, take few ingredients and look and taste amazing!
My first cookie recipe of the season! (If you can believe it!) Yes, I’m a little late to the cookie train, but rest assured that this next week is going to be full on baking mode in our house. We’re headed to my parent’s house for a good old-fashioned Midwest Christmas soon and I can’t show up empty handed, can I?
I have to say, for the first cookie of the season, the bar is set pretty high. These are a classic shortbread cookie, only made better with the addition of orange and almond. Oh, and dark chocolate (always dark chocolate!) The cookie itself is not too sweet, and has that great biscuit-like consistency. And the dark chocolate takes it a bit over the top to make it truly special. It’s a pretty sturdy cookie so it holds up well and is great for including in gift boxes. Plus, it looks amazing. It’s definitely a keeper!
These are your basic roll and slice cookies, so here’s a tip that I use to get a perfectly round cookie roll every time. Take a used paper towel roll and cut a line down the center of one side. Roll your dough into a round log (as well as you can), then wrap loosely in plastic wrap. Place the wrapped dough inside the cut paper towel roll and shape to fit. Then just chill your wrapped cookie rolls for about 30 minutes. You’ll get a perfect shape every time!
You can make the shortbread cookie dough ahead of time and then freeze it until you’re ready to make the cookies. Or you can make the chocolate dipped shortbread cookies all the way through and just freeze the until you need them. Up to you.
This chocolate dipped shortbread cookie recipe makes about 2 dozen cookies and can be stored for up to 2 weeks in an airtight container. (But they may not last that long!) Happy baking!
Chocolate Dipped Orange And Almond Shortbread Cookie Recipe
1 Cup unsalted butter, at room temperature
1 Cup powdered sugar
2 Cups all purpose flour
¼ tsp salt
¾ tsp vanilla extract
½ tsp almond extract
2 Tablespoons orange juice
1/3 cup sliced almonds
Zest of 2 oranges
4 Ounces dark chocolate
Cream the butter, sugar, vanilla extract and almond extract in the bowl of a stand mixer (or in a large bowl using a hand mixer).
Add in the flour and salt and continue beating on low to combine.
Add in the orange juice and stir to combine, scraping down the edges of the bowl as needed.
Mix in 1/2 the orange zest and sliced almonds.
Knead the dough to combine well, then roll into two skinny logs. Wrap in plastic wrap and chill for at least 30 minutes in the refrigerator.
Remove chilled dough and unwrap. Slice dough into ½ inch discs.
Arrange on a baking sheet and bake at 350 degrees for about 12 minutes. (Note – Keep an eye on these as they bake and do not let the shortbread start to brown or burn. If you leave them in for too long, they’ll be too dry. The cookies may feel a bit soft to the touch when you take them out, but they harden up after they’ve been out of the oven for a couple of minutes.)
Transfer the shortbread cookies to a wire rack and allow them to cool completely.
Once completely cooled, melt your chocolate. I just used the microwave, heating it in 10-second bursts and stirring in between, but you can also just do this on the stovetop if you prefer.
Dunk cookies into the chocolate and then lay on a silicone mat or wax paper.
Sprinkle the remaining orange zest over the chocolate.
Place the sheet of cookies in the freezer for about 20 minutes to allow chocolate to harden.