Cookie Blog Hop - Chocolate Orange Shortbread Cookies

Shortbread, or little butter cookies, are one of my all time favorite cookies (and not just during the holidays).  They are a snap to make with few ingredients, easy to vary the flavors by using extracts or citrus zests, and generally use very little sugar.

In the spirit of the season, I decided to make orange flavored shortbread and then dip them into some really great dark chocolate (because orange and dark chocolate are soul mates, if you ask me).  It was quite easy to remove the processed sugar from the cookie itself, but for the chocolate, I did decide to go with an already made dark chocolate bar instead of making my own.  I chose a 70% dark chocolate that is fair trade certified, organic, and uses raw sugar.  So, ultimately, I cheated a bit, but at least I did it with integrity.

This recipe calls for the zest (and some of the juice) of an orange.  Since we will be eating the zest, please try to find an organic orange so we don't have to worry about pesticides and other nasty things like that.  Also, grate it lightly so that you only get the orange part, and not the bitter white part.

Chocolate Orange Shortbread Cookies
makes 36 cookies

• 1/2 c butter, room temperature
• 1/2 c whole wheat flour
• 2 Tbs raw honey
• 1 Tbs pure maple syrup
• 1 Tbs orange juice (squeezed from the zested orange)
• 1 1/2 tsp orange zest
• 1/2 tsp pure vanilla extract
• 3/4 c unbleached all purpose flour
• 2 1/2 oz dark 70% chocolate bar (about 2/3 of a 3.5 oz bar)

In a medium mixing bowl, beat butter with an electric  mixer about 30 seconds or until soft.

Add the whole wheat flour, honey, maple syrup, orange juice, orange zest, and vanilla extract.

Beat on medium speed for about 2 minutes, scraping the sides occasionally.

Beat in the all purpose flour just until combined.

Divide the dough in half.  Cover and chill at least 1 hour, or until easy to handle.

Preheat oven to 375F.

On a lightly floured surface, working from the middle outward, roll out each dough half into a 6 inch square (dough should be about 1/4" thick).

Slice dough into 2x1 inch pieces (six across, three down, for a total of 18 cookies per square). Place 1" apart on ungreased cookie sheets.

Bake 9-11 minutes, or until done.  Cool on the sheet for 1 minute, then transfer to wire rack to cool completely.

In a small heavy bottom saucepan over low heat, melt the chocolate, stirring often.  When the chocolate is melted, transfer to a narrow bowl or cup (I used a custard dish). Dip half of the cookie into the chocolate, and allow the excess to drain back into the bowl.  Place on a sheet of waxed paper to allow the chocolate to set.  Or, you could drizzle the chocolate over the cookies.

The drizzled cookies take about 10 minutes for the chocolate to set, the dipped take about 30 minutes.



Please join in on the #cookielove fun by linking up any cookie recipe from the month of December 2011.  Don't forget to link back to this post so that your readers know to stop by the #cookielove event!  The twitter hashtag is #cookielove.

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