Always a favourite, shortbread cookies are a melt-in-your mouth holiday must!
Shortbread cookies are my favourite. They are perfect plain, but can be tarted up with dried cranberries, chocolate chips or the zest of orange or lime. With the addition of seasonal orange, these gems are sure to be pleasers with or without the chocolate dip.
If I had to pick a fruit to match with the holidays, it has to be Clementine oranges. As I kid, when I saw those little wooden crates appear in grocery stores full of mini oranges, I knew Xmas could not be far behind! Milder than navel orange, the zest adds a subtle flavour that really makes this recipe unique.
- 1 cup unsalted butter, room temperature
- ½ cup confectioner’s sugar
- 2 tsp grated orange rind (clemintine or navel)
- 1 tsp natural orange oil
- ¼ tsp salt
- 2 cups flour
- 3 Tbsp cornstarch
- ¾ cup chopped dark chocolate or chips
- Preheat oven to 325ºF.
- In a large bowl, beat butter, sugar, orange rind, orange oil and salt until fluffy.
- Stir in flour and cornstarch to make a smooth dough.
- Divide dough in half. Form into two logs. Wrap each log in plastic wrap and chill for 1 hour.
- Slice logs into ⅓” slices. Place on parchment-lined baking sheets and bake for 15-18 minutes. Let cool.
- Dip: In a double boiler, melt chocolate over simmering water. Dip half of the cooled cookies into the chocolate. Place on wax paper-lined baking sheets and chill for 30 minutes until firm.