Platter of chocolate-dipped orange shotbread cookies with an orange in the center.

Buttery shortbread cookies with orange zest are dipped in chocolate for a delicious cookie perfect for the holiday season.

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Chocolate and orange are a flavor combination that always reminds me of Christmas. As a kid, I always got one of those chocolate oranges in my stocking. I enjoyed them and it was the only time of year I ever remember having them.

I decided to bring those flavors together in a shortbread cookie. Shortbread cookies are so perfect for adding all sorts of flavors to make them unique and special.

A refrigerated cookie dough log being sliced into cookied for baking.

For these cookies, fresh orange zest and a bit of fresh orange juice are incorporated into the dough. These are a simple slice and bake shortbread. To get a nice fine zest, I like to use a microplane when zesting citrus fruits.

Then after the cookies are baked and cooled, they are dipped into melted semi-sweet chocolate which then hardens before storing.

Semi-sweet chocolate is what I used for these cookies, but dark or milk chocolate will also be delicious. You can use the chocolate you prefer. All of them pair nicely with orange. Milk chocolate will be a bit sweeter and dark chocolate will make these cookies less sweet.

Shortbread cookies tend to taste a bit better after they sit for a day or so. This dough also needs to be refrigerated for at least 3 hours before baking. I like to let it chill overnight to give the orange flavor more chance to permeate throughout the cookie dough.

After you dip the cookies in chocolate, feel free to add sprinkles or a bit of extra orange zest to the wet chocolate before it dries, if you desire.

If you enjoy the flavor of chocolate and orange, give these cookies a try! They are pretty simple to make and will add a nice festive touch to your holiday cookie platters.

Of course, these cookies are not only for Christmas time. They are delicious for anytime of the year.

Close-up of finished cookies dipped in chocolate.

Yield: about 2-1/2 dozen cookies

Author: Amy (Savory Moments)

Chocolate-Dipped Orange Shortbread Cookies

Buttery shortbread cookies with orange zest are dipped in chocolate for a delicious cookie perfect for the holiday season.

Ingredients

1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup granulated sugar
1 tablespoon finely grated orange zest
2 teaspoons fresh orange juice
2-1/4 cups all-purpose flour
1/4 teaspoon salt
about 8 oz semi-sweet chocolate (sub milk or dark, if preferred)

Instructions

Using an electric mixer, beat together the butter, sugar, orange zest, and juice until light and fluffy. Add the flour and salt and mix until combined. Use your hands to bring the dough together (it will be crumbly). Divide it in half.
Place a couple pieces of plastic wrap on the counter. Bring one half of the dough onto the middle and use your hands to bring it together into a log shape. Roll the plastic wrap around the dough (add another piece if needed).
Roll on the counter top to smooth it out trying to make it as even as possible. You want the diameter to be about 2 to 2-1/2 inches. Twist the plastic wraps together at each end (like in the above photo). Repeat with the other half of the dough. Refrigerate for 3 hours.
Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
Unwrap the dough and slice it into 1/3-inch cookies. Place on the baking sheet. Bake for about 9-10 minutes, until the edges just start to turn golden. Let sit on the baking sheet for another minute and then remove to a cooling rack.
When the cookies are cooled, melt the chocolate in a double boiler (or on very low heat in a small saucepan stirring constantly).
Dip each cookie in the chocolate about 1/3 to 1/2 of the way. Place back on the wire rack (place a baking sheet under it to catch any drips). Let the chocolate completely harden.
Store cookies in an airtight container. They are more flavorful after a day or two.