Chocolate-Dipped Orange And Almond Shortbread Cookies
This is your classic shortbread cookie recipe flavored with orange and almonds and dipped in decadent dark chocolate. These chocolate dipped orange and almond shortbread cookies are easy to make, take few ingredients and look and taste amazing!
Ingredients
- 1 cup unsalted butter, at room temperature
- 1 cup powdered sugar
- 2 cups all-purpose flour
- ¼ teaspoon salt
- ¾ teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 tablespoon orange juice
- ⅓ cup sliced almonds
- zest of 2 oranges
- 4 oz dark chocolate
Instructions
- 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 ½ 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 the 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. (In the microwave or on the stovetop.)
- 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 the chocolate to harden.
Tried this recipe?Let me know how it was!