Description
Delight in the zesty elegance of Orange Shortbread, a classic buttery cookie infused with fresh orange zest and a hint of vanilla. These crumbly, melt-in-your-mouth cookies are perfectly balanced with a touch of salt and can be optionally dipped in rich dark or semi-sweet chocolate for an indulgent twist.
Ingredients
Scale
Dry Ingredients
- 2/3 cup granulated sugar
- 2 tablespoons fresh orange zest
- 3/4 teaspoons salt
- 1 3/4 cups all-purpose flour
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
Optional
- 8 ounces dark or semi-sweet chocolate, melted, for dipping
Instructions
- Combine Orange Sugar: In a small bowl, stir together the granulated sugar with the fresh orange zest or rub them together with your fingers until well combined, releasing the fragrant oils.
- Mix Butter and Flavorings: In a large bowl, beat the softened butter, orange-sugar mixture, vanilla extract, and salt at medium speed until creamy and well combined, about 2 minutes.
- Add Flour: Reduce the mixer speed to low and gradually mix in the all-purpose flour just until incorporated and the dough comes together. The dough should form large crumbs that hold together when pressed, with no visible flour remaining.
- Form Dough Logs: Transfer the dough onto a clean surface and bring it together into a ball without overworking. Divide the dough in half and roll each half into a 5-inch log. Wrap each log tightly in plastic wrap.
- Chill Dough: Refrigerate the wrapped dough logs for at least 2 hours. For rounder cookies, after about 20 minutes, take them out, roll to round out the flat sides, then return to the fridge for the remaining chilling time.
- Preheat Oven: Preheat your oven to 325 degrees Fahrenheit and line two baking sheets with parchment paper.
- Slice Cookies: 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, then transfer them to a wire rack to cool completely before serving or dipping in melted chocolate.
Notes
- If using salted butter, omit the added salt in the recipe or reduce it to 1/4 teaspoon to balance the flavor.
- Optional chocolate dipping adds approximately 60 calories per cookie and should be tempered for a smooth finish.
- Store in an airtight container at room temperature for up to 1 week or refrigerate if dipped in chocolate or in a warm environment, lasting about 10 days.
- Freeze cookies in a single layer initially on a baking sheet, then transfer to a freezer-safe container; they keep up to 3 months. Thaw at room temperature for 15–20 minutes before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 127 kcal
- Sugar: 7 g
- Sodium: 95 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 20 mg
