Chocolate Orange Shortbread Cookies Baked Until the Edges Set
Prep 25 minutes · Cook 45 minutes · Rest 2 hours · Total 3 hours · Yield 30 cookies
Chocolate Orange Shortbread Cookies Baked Until the Edges Set is filed under Chocolate and built around Butter room temperature, Sugar, and Orange Zest. Plan on 30 cookies.
Count on 25 minutes of prep, 45 minutes of cooking, 2 hours of resting, about 3 hours from the first measurement to the plate.
What goes in the bowl
- ½ cup Butter room temperature
- ¼ cup Sugar
- 2 teaspoons Orange Zest
- 1 cup All-purpose Flour
- ⅓ cup Cocoa Powder
- ½ teaspoon Salt
- ½ teaspoon Espresso Powder instant espresso
- 1 tablespoon Orange Juice
- Egg white beaten, for decorating
- Sparkling Sugar for decorating
How the cooking goes
- Blend the orange zest and sugar and let sit while you measure the remaining ingredients. The longer the zest sits in the sugar, the better the flavor. You can even do this the night before.
- In a medium bowl whisk together flour, cocoa powder, salt and espresso powder. Keep it to one side.
- In the bowl of a electric mixer fitted with the paddle attachment, cream the butter and the sugar until light and fluffy.
- Add the orange juice and beat in well.
- Reduce the mixer speed to low and slowly add the dry ingredients.
- Stir until the dough comes together.
- Transfer dough to a piece of parchment or plastic wrap, press flat, and refrigerate at least 2 hours.
- Roll dough to about ¼ inch thick with a rolling pin. Cut desired shapes with cookie cutters or cut squares or diamonds with a pie-wheel.
- Chill dough 30 minutes or until cold.
- Warm the oven to 325°F. Convection or regular is fine.
- Brush the top of each cookie with beaten egg white. Too much egg white will discolor the sugar and brown in the oven. Dip each cookie in a bowl or dish filled with sparkling sugar. Place about 1 inch apart on a sheet pan lined with baking paper.
- Oven-bake at 325°F until the centers have puffed slightly and have small cracks.
- Cool on the sheet pans or remove to wire racks.
After it comes off the heat
Cool the sheet on a rack before the pieces are stacked. A covered tin keeps them for a few days.
If you want another plate from Chocolate, open Chocolate Swiss Meringue Buttercream Whipped for Cakes and Chocolate Fudge Pie Cooled Before Slicing.
