Chocolate Dipped Orange Shortbread Hearts Recipes

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CHOCOLATE-DIPPED ORANGE SHORTBREAD COOKIES



Chocolate-Dipped Orange Shortbread Cookies image

Lightly spiced citrus spice cookies dipped in chocolate are perfect for holiday cookie trays - or enjoying on your own!

Provided by SunnyDaysNora

Categories     Desserts     Fruit Dessert Recipes     Orange Dessert Recipes

Time 1h50m

Yield 36

Number Of Ingredients 9

2 ½ cups all-purpose flour
⅓ cup white sugar
3 tablespoons orange zest, divided
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cloves
1 cup butter, softened
2 tablespoons milk
4 ounces milk chocolate, melted

Steps:

  • Combine flour, sugar, 2 tablespoons orange zest, cinnamon, nutmeg, and cloves in the bowl of a stand mixer fitted with the paddle attachment. Add butter and beat until mixture resembles crumbs and starts to stick together. Work until dough sticks together and forms a smooth ball that is not sticky, adding milk if mixture is too dry. Press into a disk shape and wrap in wax paper. Chill in the refrigerator for 30 minutes
  • Preheat the oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
  • Lightly flour a clean countertop. Roll dough to 1/2-inch thickness. Cut into shapes with cookie cutters and place on the prepared baking sheets.
  • Bake cookies in the preheated oven until bottoms are lightly golden, 18 to 22 minutes. Transfer cookies to wire racks and cool completely, about 30 minutes.
  • Line the countertop with wax paper. Dip tops of cookies into the melted chocolate, allowing excess to drip back into the bowl. Place cookies on the wax paper and immediately sprinkle tops with remaining 1 tablespoon orange zest. Let dry.

Nutrition Facts : Calories 101.7 calories, Carbohydrate 10.5 g, Cholesterol 14.3 mg, Fat 6.1 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 3.8 g, Sodium 39.3 mg, Sugar 3.5 g

CHOCOLATE-DIPPED ORANGE SHORTBREAD HEARTS



Chocolate-Dipped Orange Shortbread Hearts image

Categories     Chocolate     Dessert     Bake     Valentine's Day     Orange     Winter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 12 cookies

Number Of Ingredients 7

1 cup all-purpose flour
1 tablespoon freshly grated orange zest (from about 2 navel oranges)
3/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 teaspoon fresh orange juice
3/4 cup plus 2 tablespoons confectioner's sugar
6 ounces fine-quality bittersweet chocolate (not unsweetened), chopped

Steps:

  • Preheat oven to 325°F.
  • In a bowl whisk together flour, zest, and salt. In another bowl with an electric mixer beat butter, juice, and confectioner's sugar until light and fluffy and beat in flour mixture until a dough is just formed. Pat dough into a disk and chill, wrapped in plastic wrap, 30 minutes, or until firm.
  • On a lightly floured surface with a floured rolling pin roll dough into a 13- by 12-inch rectangle (about 1/3 inch thick). Cut out cookies with a
  • 3 1/2- to 4-inch heart-shaped cutter dipped in flour and arrange 1 inch apart on baking sheets. Using dough scraps, roll and cut out more cookies in same manner. Bake shortbread in batches in middle of oven 10 to 15 minutes, or until pale golden, and cool completely on baking sheets on racks. Carefully transfer cookies to a platter.
  • In a double boiler or in a metal bowl set over pan of barely simmering water melt chocolate, stirring until smooth. Pour warm chocolate onto a plate and dip in half of top side of each cookie, transferring cookies, chocolate sides up, to a wax-paper-lined tray. Chill cookies until chocolate is hardened. Cookies keep, chilled, in a airtight container 4 days.

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