Ingredients
Scale
- 1 1/2 cups Butter – room temperature
- 1 cup Powdered Sugar
- 3 cups All-Purpose Flour
- 2 tsp. Vanilla Extract
- Zest of 2 large Oranges
- 1 cup Dark Chocolate
- Flaky Sea Salt for topping (optional)
Instructions
- Cream together the powdered sugar, butter, salt, orange zest, and vanilla.
- Add in the flour and mix until combined. This dough will be very crumbly – so don’t be alarmed.
- Lay out a large rectangle of cling wrap, and scoop the dough out onto it in a line.
- Using your hands, press the dough firmly into a log.
- Wrap the log tightly with the cling wrap, and chill for at least 20 minutes.
- Preheat your oven to 325 degrees, and line 2 baking sheets with parchment paper.
- Remove your dough from the fridge. Using a sharp knife, slice the log into 1/4″ thick pieces.
- Place cookies on your prepared baking sheet about 1 inch apart.
- Bake at 325 degrees for 15 minutes, or until the cookies are slightly golden around the edges.
- Melt the chocolate while the cookies are cooling.
- You can melt them in the microwave in a glass bowl. Microwave for 30 second intervals, stirring between each time, until the chocolate is completely melted.
- You can also use a double boiler to gently melt the chocolate. Place chocolate in a glass bowl and place bowl on top of a small pot that is 1/4 full of water. Bring water to a simmer, and stir the chocolate until smooth.
- Drizzle warm chocolate over the cooled cookies.
- Optional: sprinkle flaky sea salt + orange zest over cookies before the chocolate hardens.
Keywords: Shortbread, Cookie, Dark Chocolate, Orange