Clementine Chocolate-dipped Shortbread Cookies
Serves: 36 cookies
  • 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
  1. Preheat oven to 325ºF.
  2. In a large bowl, beat butter, sugar, orange rind, orange oil and salt until fluffy.
  3. Stir in flour and cornstarch to make a smooth dough.
  4. Divide dough in half. Form into two logs. Wrap each log in plastic wrap and chill for 1 hour.
  5. Slice logs into ⅓” slices. Place on parchment-lined baking sheets and bake for 15-18 minutes. Let cool.
  6. 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.
Recipe by Eat In Eat Out at