Chocolate-Dipped Orange Shortbread Cookies
Recipe type: Dessert, Cookies
Cuisine: Christmas, Holiday
Prep time: 
Cook time: 
Total time: 
Serves: 4½ dozen
These not-too-sweet cookies are perfect with a cup of tea.
  • ½# (2 sticks) Unsalted Butter, softened
  • ½ c. Sugar
  • 1 Egg Yolk
  • 1 tsp. Grand Marnier (or Triple Sec, or any orange liqueur)
  • 1½ c. All Purpose Flour
  • ½ c. Corn Starch
  • ¼ tsp. Salt
  • ½ c. Candied Orange Peel, diced
  • 4 oz. Bittersweet Chocolate, chopped
  1. Cream together butter and sugar, about 1 minute. Add egg yolk and Grand Marnier, beat to combine.
  2. In a medium bowl, whisk together flour, cornstarch, salt, and diced orange peel.
  3. Add dry ingredients to creamed butter. Mix until just combined. Divide dough in half or thirds and form logs. Wrap dough logs in waxed paper and refrigerate until firm, at least an hour.
  4. Preheat oven to 300°. Cut chilled logs crosswise in quarter inch intervals. Place cookies on a parchment-lined baking sheet and bake until lightly golden, about 25 minutes. Cool completely on baking rack.
  5. When cookies have cooled completely, melt chocolate in a heatproof bowl over a saucepan of simmering water, stirring occasionally, until it is smooth. Dip top half of each cookie in melted chocolate and place on a wax paper or parchment-lined tray. Refrigerate until chocolate has hardened.
Recipe by strawberryplum at