Chocolate & Orange Shortbread Cookies

Today I am excited to unveil a Delectable Cate original recipe!! Chocolate & Orange Shortbread Cookies is a creation of my very own that I hope you enjoy as much as my family and co-workers have (yet again, they have kindly agreed to be my taste testers!).  These make such a pretty and festive cookie - a perfect fall cookie, both in taste and look.

In my attempt to be better at posting recipes, I've been trying to spend more time in the kitchen lately, and therefore attempting to come up with fabulous dishes/desserts.  This particular idea was niggling away in the back of my mind over the week and this weekend I just had to try it.  I'm pretty pleased with how it turned out; the only thing I might work on is the dipping chocolate.  I used semi-sweet chocolate chips and it was rather thick.  I'm wondering if I used an actual chocolate if it might melt into something a little smoother and thinner, thus creating something you could either drizzle or dip easier.  It's something to try.  But, if chocolate chips are what you have on hand, they work and still taste good.

Chocolate & Orange Shortbread Cookies

1-1/2 cups unsalted butter, room temperature
1 cup sugar, plus extra for sprinkling
1 tsp. pure vanilla extract
1-1/2 cups flour
1/4 tsp. salt
6 - 7 oz. semi sweet chocolate, finely chopped
plus 1/2 cup semi sweet chocolate, finely chopped
1 T orange peel, finely grated (zest of about a whole orange)

1.  In the bowl of an electric mixer, mix the butter and 1 cup sugar until just combined. Add vanilla.  In a separate bowl, mix flour and salt, then add the flour mixture to the butter mixture and mix on low speed until the dough starts to come together.

2. Grate zest of one orange and set zest aside momentarily. Chop 1/2 cup of semi-sweet chocolate into small pieces. Holding the blade of the knife at about 45 degrees to the cutting board, run the knife lightly over the chopped chocolate to separate the larger pieces from the powdery chocolate that results from the chopping.  Try to pick up the pieces, leaving behind as much powder as possible, and add to the dough.  This will prevent the dough from turning brown from the chocolate powder.  Add the orange zest as well.  Turn the mixer back on and mix until just incorporated.

3.  Dump the dough onto a floured surface and shape into a flat disk.  Wrap in plastic wrap and chill for 30 minutes. (Do not chill for longer or it will be too cold to roll out!)

4.  Preheat the oven to 350.  Roll the dough out to 1/2 inch thick and cut with either a finger cutter (3x1") or a round cutter (about 2" diameter). Be aware that cookies will expand so don't place too close together.  Place cookies on an ungreased cookie sheet and sprinkle lightly with sugar.  Bake for 20-25 minutes (always check at 18 minutes to be safe!) until edges just begin to brown.  I found that each batch finished a few minutes earlier than the previous one as the dough warmed up from being chilled.  Remove from pan immediately and cool completely on a cooling rack.

5.  Once cooled, place cookies on a baking sheet lined with parchment paper.

6.  Put 3 ounces of chocolate in a glass bowl and microwave on high for 30 seconds. Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted.  Add the remaining chocolate and allow to sit at room temperature, stirring often, until it's completely smooth.  Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.

7.  Drizzle/dip half of each cookie with just enough chocolate to coat it.  Allow to sit until chocolate hardens (although you might have to sample one for quality control!).

Makes about 3 dozen cookies (if you re-roll out your scraps!)  Enjoy!