Day 2 of our Christmas Baking Frenzy is here, and these Chocolate Orange Shortbread Cookies are sure to please everyone! If you liked our classic Whipped Shortbread from our previous years then you are most definitely going to love this updated version with the new flavors. The shortbread melts in your mouth and gives way to a subtle orange flavor that is throughout the cookie, not just in the yummy chocolate that tops it! Just talking about them makes me want to go open one of the tins that patiently waits in the freezer to be distributed to gorgeous cookie trays for my friends and neighbours!
Just look at how golden brown those edges are…yum! Now besides the obvious, another reason I love to make these Chocolate Orange Shortbread cookies is because of the amount you get from it. There is nothing better than a yummy tasting and gorgeous cookie that makes enough to fill a few trays (that means less time in the kitchen for you!). I will note with any cookie that uses chocolate on top like this one and my Chocolate Crinkle Kiss Cookies, you want to make sure you don’t touch them when they come out…please please please let them rest and if you need them sooner pop em in the fridge or freezer to harden up, otherwise you will have a smudged plop of chocolate rather than a pretty piece.
Chocolate Orange Shortbread Cookie
- 2 c Butter softened
- 1 c Icing Sugar
- 1/2 c Corn Starch
- 3 c Flour
- 1 tsp Orange Liquor or extract
- 1 pkg Chocolate Orange Lindt Bar
Preheat oven to 350 F
Break apart your chocolate into squares and then using a sharp knife cut in half diagonally (so you end up with triangles)
In mixer cream your butter (just to make sure it is room temperature and no chunks) about 1 minute medium speed, mix in vanilla and orange liquor.
In medium bowl sift together your icing sugar, corn starch and flour, slowly add to your wet mixture and combine.
Drop by teaspoons onto un-greased cookie sheet and gently press a piece of chocolate into the top of each cookie.
Bake 15-18 minutes (until edges are slightly golden)
Remove and allow to cool completely (if you try to move them when they are warm you will smudge the chocolate...you can put in the fridge if you need them sooner)
Looking for more cookie recipes?
Italian Ricotta Cookies – CutlurEatz
Chocolate Chunk Shortbread Cookies – Food Network