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Clementine Chocolate-dipped Shortbread Cookies

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Servings 36 cookies


  • 1 cup unsalted butter, room temperature
  • 1/2 cup confectioner’s sugar
  • 2 tsp grated orange rind, clemintine or navel
  • 1 tsp natural orange oil
  • 1/4 tsp salt
  • 2 cups flour
  • 3 Tbsp cornstarch
  • 3/4 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 1/3” 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.