Shortbread Dipped in Chocolate
Crisp, buttery orange shortbread cookies dipped in dark chocolate and sprinkled with toasted pecans
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Servings: 12
Calories: 191kcal
Cost: 25.00
Equipment
- 1 cookie sheet
- 5 sheets parchment paper
- 2 rimmed baking sheets or trays
- 1 Stand mixer
- 1 Food Processor
- 1 zester or vegetable peeler
- 1 silicon spatula
- 1 spatula
- 1 heat proof bowl
Ingredients
- 1 cup granulated sugar
- 1 large orange- peel removed Do not use the white pith
- 1 ½ tsps vanilla bean paste or vanilla extract
- 2 cups unsalted butter, room temperature 8 sticks
- 4 cups all purpose flour
- ½ tsp salt
For the chocolate coating
- 8- 10 oz. dark chocolate- melting chocolate
- 1 cups pecan halves
- 1 tsp flakey sea salt
Instructions
To make the orange sugar
- Remove the outer peel of the orange using a zester or vegetable peeler taking care not to remove the white pith which tastes very bitter. Place in the bowl of a food processor. Pulse 4-5 times until the orange is finely grated. Save the orange flesh for another use.
- Add in the sugar and pulse several times until the orange peel is fully incorporated. The sugar should be slightly oily, smell very fragrant and be slightly pale orange in color. Place the orange sugar in the bowl of a stand mixer fitted with a paddle attachment .
For the orange shortbread cookie dough
- To the stand mixer and the orange sugar, add in the vanilla bean paste and butter. Mix on medium low until the butter is fluffy and the sugar has mostly dissolved.
- Slowly add in the flour and salt. Mix on low until the flour in well incorporated, stopping to scrape downtime sides frequently. This is a large amount of flour and will take several minutes to fully mix into the butter mixture.
- Turns the dough out onto a lightly floured surface and divide into two equal pieces. Roll the dough into logs and wrap in parchment, wax paper or plastic wrap.
- Chill the dough for at least 2 hours or overnight.
To bake the orange shortbread cookies
- Preheat the oven to 350 degrees. Line a cookie sheet with a piece of parchment .
- Remove the dough from the fridge and slice into 1/2 inch slices and place 2 to 3 inches apart on the prepared cookie sheet. Do not over crowd the cookies. Let the cookie sheet cool in between batches so the cookies do not melt out.
- Bake for 10-12 minutes until the edges are very lightly golden browned. Remove from the oven. Let rest for 2-3 minutes, then cool completely for 20 minutes or more on a wire rack.
For the dark chocolate coating
- Prepare 2 rimmed baking sheets by lining them with a clean sheet of parchment paper. Once the cookies are completely cooled, place the pecan halves in a dry skillet and toast on low heat for 1-2 minutes. Remove immediately to a large cutting board. Let the pecans cool about 5 minutes, then chop finely. Sprinkle the pecans with the flakey sea salt. Have the pecans close by ready to coat the chocolate once melted.
- Place the dark chocolate pieces, chop into shards if in whole bars, and place in a heat proof bowl over a pan of simmering water. Take care to not let the water touch the bowl. Stir with a silicone spatula until the chocolate is melted. Place the bowl of melted chocolate on a towel to protect your counters. You can also melt the chocolate in a microwave proof bowl on medium low heat in 30 seconds increments.
- Dip one end of the cookie halfway (or less) into the melted dark chocolate then sprinkle with the finely chopped salted pecans. Place on a rimmed cookie or baking sheet lined with clean parchment paper. Cool completely before enjoying or sharing .
Notes
We love Wild Montana Foods Vanilla Bean Paste.
Nutrition
Serving: 1g | Calories: 191kcal