Orange Shortbread Cookies
Serves 24
30 mins prep
15 mins cook
45 mins total
These orange shortbread cookies are buttery, zesty, and have a decadent chocolate cardamom filling! They're packed full of zesty orange and rich chocolate flavor. The easy orange glaze gives these cookies a wonderful texture and sweet orange flavor. These shortbread cookies are gorgeous gourmet cookies that are a must make for Christmas, the holidays, and all year round! A great addition for Christmas cookie boxes and cookie exchanges. The flavor and presentation are sure to impress!
Shortbread Cookie Dough
Chocolate ganache filling
Orange cookie glaze
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Shortbread Cookies
In a large bowl or stand mixer, combine grated orange zest and sugar. Rub together with your fingers until moist and fragrant.
⅕ ½ granulated sugar⅕ 2 large orangesAdd the softened butter and salt into the sugar mixture. Beat until light and creamy. Scrape down the bowl.
⅕ 1 unsalted butter⅕ ½ sea saltAdd the egg yolk, orange juice, and vanilla extract into the cookie dough mixture. Beat well to combine.
⅕ 1 pure vanilla extract⅕ 1 orange juice⅕ 1 large egg yolkSift the flour right into the same bowl. Fold the mixture to make a thick cookie dough. Stop folding when it comes together.
⅕ 3 all purpose flourFlatten the cookie dough onto a piece of parchment paper to help prevent sticking. Dust a rolling pin lightly with flour and roll the cookie dough to about 1/4" thick.
Cut out round cookies using a round cookie cutter. I love using this linzer cookie cutter. Cut out star shapes or holes from the middles of half of the cookies. Reroll the scraps to cut out more cookies.
Place cut out cookies onto a parchment lined or non stick baking sheet. They will barely spread in the oven so you can keep them about 1/2" apart. Chill the cookies in the freezer for 10 minutes while preheating the oven to 320°F (160°C).
Bake them for 15-18 minutes, until the bottoms are barely golden. You don't want them to brown! Bake in batches and let them cool on a cooling rack.
Chocolate Ganache
Place chocolate ganache or chopped chocolate into a medium heatsafe bowl. Heat the cream in saucepan until simmering and bubbling - keep an eye on it so that it doesn't boil over!
⅕ 4 semisweet chocolate chips or chopped chocolatePour the hot cream over the chocolate. Add cardamom and salt on top. Don't mix it! Cover with a plate and allow to rest for about 8-10 minutes.
⅕ ½ heavy whipping cream⅕ ¼ ground cardamom⅕ ⅛ sea saltUncover the bowl and whisk the chocolate mixture together until smooth and creamy. Pop it in the freezer for about 5-10 minutes to thicken to a spreadable consistency.
Orange Glaze and Assembly
Add powdered sugar into a medium bowl. Add freshly squeezed orange juice 1 tablespoon at a time to get a dippable glaze consistency.
⅕ 1 powdered sugar⅕ 2-4 orange juiceDip the tops of the cut out cookies with the middles cut out into the glaze. Scrape any excess glaze off the top on the edge of the bowl. Place glaze side up on a piece of parchment paper or cooling rack to set and harden.
Once the ganache is a spreadable consistency, remove it from the freezer. If it's too firm, pop it in the microwave for 5-10 seconds to warm up slightly. Add about a teaspoon of ganache onto the bottom of a whole cookie.
Top ganache with a glazed cut out cookie and press down well. Enjoy!
