Chocolate Dipped Orange Shortbread Cookies Recipes

Steps:

• Combine flour, sugar, 2 tablespoons orange zest, cinnamon, nutmeg, and cloves in the bowl of a stand mixer fitted with the paddle attachment. Add butter and beat until mixture resembles crumbs and starts to stick together. Work until dough sticks together and forms a smooth ball that is not sticky, adding milk if mixture is too dry. Press into a disk shape and wrap in wax paper. Chill in the refrigerator for 30 minutes
• Preheat the oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
• Lightly flour a clean countertop. Roll dough to 1/2-inch thickness. Cut into shapes with cookie cutters and place on the prepared baking sheets.
• Bake cookies in the preheated oven until bottoms are lightly golden, 18 to 22 minutes. Transfer cookies to wire racks and cool completely, about 30 minutes.
• Line the countertop with wax paper. Dip tops of cookies into the melted chocolate, allowing excess to drip back into the bowl. Place cookies on the wax paper and immediately sprinkle tops with remaining 1 tablespoon orange zest. Let dry.

Steps:

• Preheat the oven to 350 degrees F.
• In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
• Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
• When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
• Drizzle 1/2 of each cookie with just enough chocolate to coat it.

Steps:

• Cream butter and sugar, add flour and vanilla.
• Pinch of 1/2" balls of dough, roll in sugar and place on cookie sheet.
• Use the tines of a fork to flatten cookies.
• Bake at 350°F for 12-15 minutes.
• Remove from baking sheet, cool 10-15 minutes.
• Dip half of each cookie into melted chocolate.
• Chill to set chocolate.

Steps:

• Preheat oven to 325°. In a large bowl, beat butter, cream cheese, sugar and salt until blended. Beat in orange zest and vanilla. Gradually beat in flour. Stir in almonds., Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Flatten with bottom of a glass dipped in sugar., Bake until firm, 20-25 minutes. Remove from pans to wire racks to cool completely. , For glaze, in a microwave, melt chocolate and butter; stir until smooth. Dip each cookie halfway in chocolate; allow excess to drip off. Sprinkle with almonds. Place on waxed paper; let stand until set.

Steps:

• For the dough: Combine the confectioners' sugar and butter in the large bowl of a stand mixer or hand-held mixer; beat on medium speed for 3 to 4 minutes, until light and fluffy. Add the egg, lemon zest, and lemon and vanilla extracts.
• Combine the flour, baking powder and salt on a sheet of wax paper. Reduce the mixer speed to low and add the dry ingredients, mixing just until combined. Use well-floured hands to form the dough into a compact log 1 1/2 inches in diameter. Wrap in plastic wrap and refrigerate for 30 to 60 minutes.
• When ready to bake, preheat the oven to 350 degrees. Line 2 large baking sheets with parchment paper.
• Carefully cut the dough into 1/4-inch-thick slices, turning the log slightly every few cuts to ensure even, round slices. Place the rounds 1 inch apart on the baking sheets. Bake for 9 to 11 minutes, until the cookie edges are golden. Cool for 1 minute on the sheets, then transfer the cookies to a wire rack to cool completely. Keep the parchment paper on the baking sheets.
• While the cookies are cooling, make the glaze: Melt the chocolate in a small metal bowl suspended over a saucepan of very hot water over medium heat, stirring occasionally until smooth. Add the melted butter and continue stirring to mix well. Remove from the heat.
• Place a wire rack on one of the parchment-paper-lined baking sheets. Holding each cookie vertically, dip it halfway into the melted chocolate mixture. Place the cookie on the rack and repeat with the remaining cookies and chocolate. Let the cookies set for 45 to 60 minutes, until the chocolate is firm, before storing.

Steps:

• Place first six ingredients in a food processor; process until dough comes together. Shape into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 350°. On a floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-1/2-in. diamond-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Refrigerate 15 minutes. , Bake 9-11 minutes or until until edges are light brown. Cool on pans 2 minutes. Remove to wire racks to cool completely., In a small bowl, mix chocolate and cayenne until smooth. Drizzle over cookies; refrigerate until set. Freeze option: Freeze undecorated cookies in freezer containers. To use, thaw in covered containers and decorate as desired.

Steps:

• Preheat oven to 325°F.
• In a bowl whisk together flour, zest, and salt. In another bowl with an electric mixer beat butter, juice, and confectioner's sugar until light and fluffy and beat in flour mixture until a dough is just formed. Pat dough into a disk and chill, wrapped in plastic wrap, 30 minutes, or until firm.
• On a lightly floured surface with a floured rolling pin roll dough into a 13- by 12-inch rectangle (about 1/3 inch thick). Cut out cookies with a
• 3 1/2- to 4-inch heart-shaped cutter dipped in flour and arrange 1 inch apart on baking sheets. Using dough scraps, roll and cut out more cookies in same manner. Bake shortbread in batches in middle of oven 10 to 15 minutes, or until pale golden, and cool completely on baking sheets on racks. Carefully transfer cookies to a platter.
• In a double boiler or in a metal bowl set over pan of barely simmering water melt chocolate, stirring until smooth. Pour warm chocolate onto a plate and dip in half of top side of each cookie, transferring cookies, chocolate sides up, to a wax-paper-lined tray. Chill cookies until chocolate is hardened. Cookies keep, chilled, in a airtight container 4 days.

Steps:

• Position rack in center of oven; preheat to 350°F. Butter and flour large baking sheet. Whisk first 3 ingredients in medium bowl. Beat butter, sugar, orange peel, and orange extract in large bowl until fluffy. Beat in yolk, then cream. Add flour mixture; beat until dough comes together in moist clumps. Stir in chocolate chips.
• Drop dough by generous tablespoonfuls onto baking sheet, spacing 3/4 inch apart. Using moistened fingertips, flatten each to 1/2-inch-thick round. Bake cookies until golden, about 18 minutes. Transfer to rack; cool. (Can be made 3 days ahead. Store airtight at room temperature.)

Steps:

• In a bowl, combine softened butter with the sugar and beat well.
• Separately, combine the flour and cornflour and mix together
• Add the flour mix into the butter and sugar and using your fingers, rub it all together. Then form a ball of the dough and leave to one side.
• Cut two large pieces of parchment paper. This is to put the dough in-between and roll with a rolling pin. It makes clearing up easier and you will use the baking paper to bake the shortbread on.
• Roll the dough out to around 2cm thick and using a cutter, cut your desired shapes.
• Place in the fridge to chill for an hour. Whilst it chills, preheat the oven to 170c/340f.
• Bake the shortbread for 20 minutes or until the edges are lovely and brown. Then place on a wire rack and allow to cool completely.
• Whilst they cool, make your chocolate dips. Over a pan of boiling water, melt the chocolate in a bowl.
• Once melted, add the orange essence. (Top Tip- If the chocolate starts to clump, add a tsp of water at a time to loosen the mixture again)
• Once the shortbread is cool, dip the biscuits into the chocolate to cover half. Then place on the baking paper and grate the orange zest on top. Allow the chocolate to set and ENJOY!