Chocolate Dipped Orange Shortbread Cookies

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Yield: 3 dozen cookies

prep time: 55

cook time: 12

Additional Time: 3

total time: 4 7

These Chocolate Dipped Orange Shortbread Cookies are festive for the holidays, sporting a sprinkle of dried cranberries, chopped pistachios, and flaky sea salt.

Ingredients

2.25 c. all-purpose flour
1.5 T. cornstarch
⅛ tsp. kosher salt
zest from 2 large oranges
1 c. unsalted butter softened (I used Land O Lakes® European Style Super Premium Butter
½ c. packed light brown sugar
2 tsp. pure vanilla extract
6 oz. white chocolate (I used Ghirardelli white chocolate baking bar
3 oz. semi-sweet chocolate (I used Ghirardelli semi-sweet chocolate baking bar
3 oz. bittersweet chocolate (I used Ghirardelli 60% cacao bittersweet chocolate baking bar
1 tsp. vegetable shortening divided
¼ c. roughly chopped roasted and salted pistachios
¼ c. roughly chopped dried cranberries
flaky sea salt

Instructions

In a small bowl, whisk together flour, cornstarch, salt, and orange zest. Set aside.
In the bowl of a stand mixer, cream together butter and sugar for two minutes on medium speed, scraping down the bowl halfway through. Add vanilla extract and beat until mixed in. Add the dry ingredients in two batches to the butter and sugar mixture, mixing on medium speed until all ingredients are combined. Do not over mix.
Divide the cookie dough in half. Add first half to a long piece of plastic wrap. Shape the dough into an 8” long log that is about 1-1/2" thick, and roll up in the plastic wrap, twisting and tucking ends underneath to secure. Repeat with other half of the dough. Chill both wrapped dough logs in refrigerator for at least three hours or overnight.
Preheat oven to 350° F. Line baking sheets with parchment paper and set aside.
Unwrap chilled dough logs, cut dough into 3/8" thick slices, and place on parchment paper lined baking sheets. Bake for about 12 minutes, or until done. Let cookies cool on pan for one minute before removing to wire racks to cool completely.
In a small bowl, gently melt the white chocolate and 1/2 teaspoon of the shortening in the microwave in 30 second increments, mixing thoroughly between each heating so the white chocolate doesn't scorch. Dip a cooled cookie into white chocolate halfway and allow the excess white chocolate to drip back into the bowl. Very gently scrape the underside of the cookie along the side of the bowl to remove excess chocolate on the underside of the cookie. Place dipped cookie on a wax paper lined baking sheet. Dip a few more cookies and then sprinkle a few chopped cranberries and pistachios on top of the white chocolate. Finish with a sprinkle of flaky sea salt. Repeat until you have dipped half of the baked cookies into the white chocolate.
Now repeat this process with the remaining half of the cookies, this time dipping the cookies into a mixture of semi-sweet and bittersweet chocolate. In a small bowl, gently melt the semi-sweet chocolate, bittersweet chocolate, and 1/2 teaspoon of the shortening in the microwave in 30 second increments, mixing thoroughly between each heating so the chocolates don't scorch. Dip one of the cooled cookies into chocolate halfway and allow the excess chocolate to drip back into the bowl. Very gently scrape the underside of the cookie along the side of the bowl to remove excess chocolate on the underside of the cookie. Place dipped cookie on a wax paper lined baking sheet. Dip a few more cookies and then sprinkle a few chopped cranberries and pistachios on top of the chocolate. Finish with a sprinkle of flaky sea salt.
Chill dipped cookies in the refrigerator for 15 to 20 minutes to set the chocolate.

Nutrition Information:

Serving: 1 Calories: 171kcal Carbohydrates: 18g Protein: 2g Fat: 10g Saturated Fat: 6g Polyunsaturated Fat: 3g Cholesterol: 15mg Sodium: 33mg Fiber: 1g Sugar: 10g

Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.

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