Description
These Orange Shortbread Cookies are buttery and zesty with a rich chocolate cardamom filling and a sweet orange glaze. Perfect for the holidays or any time you want an elegant, flavorful treat, these cookies combine the bright freshness of orange zest and juice with decadent semisweet chocolate and aromatic cardamom for a gourmet dessert experience.
Ingredients
Scale
Cookie Dough
- ½ cup granulated sugar
- 2 large oranges (zested)
- 1 cup unsalted butter (softened)
- ½ teaspoon sea salt
- 1 teaspoon pure vanilla extract
- 1 tablespoon orange juice (freshly squeezed)
- 1 large egg yolk
- 3 cups all purpose flour (360g)
Filling
- 4 oz semisweet chocolate chips or chopped chocolate (about ¾ cups)
- ½ cup heavy whipping cream (about 32-35%)
- ¼ teaspoon ground cardamom (optional)
- ⅛ teaspoon sea salt
Glaze
- 1 cup powdered sugar
- 2-4 tablespoons orange juice (squeezed from the zested oranges, as needed)
Instructions
- Prepare the Cookie Dough: In a mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. Add the orange zest, sea salt, vanilla extract, orange juice, and egg yolk, mixing until fully combined. Gradually add the all-purpose flour, stirring until the dough forms and is no longer sticky.
- Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up, which will help with rolling and shaping.
- Prepare the Chocolate Cardamom Filling: In a small saucepan, heat the heavy whipping cream over medium heat until just simmering. Remove from heat and add the semisweet chocolate chips, ground cardamom, and sea salt. Let sit for a minute, then stir until smooth and glossy. Allow to cool slightly to thicken.
- Roll and Assemble Cookies: Preheat the oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to about ¼-inch thickness. Cut into desired shapes or rounds. Place half of the cookie shapes on a baking sheet lined with parchment paper. Spoon a small amount of the chocolate cardamom filling onto each and top with the remaining cookie shapes, pressing the edges gently to seal.
- Bake the Cookies: Bake in the preheated oven for 15 minutes or until the edges are lightly golden. Remove from the oven and let cool completely on a wire rack.
- Make the Orange Glaze: In a bowl, whisk the powdered sugar with 2 tablespoons of fresh orange juice. Add more juice as needed to achieve a smooth but slightly thick glaze consistency.
- Glaze and Serve: Drizzle or spread the orange glaze over the cooled cookies. Allow the glaze to set before serving or packaging.
Notes
- For a stronger orange flavor, use fresh, organic oranges for zest and juice.
- The ground cardamom is optional but adds a lovely warm, aromatic note that complements the chocolate and orange.
- You can substitute semi-sweet chocolate with dark chocolate if preferred for a richer taste.
- Ensure the dough is well chilled before rolling to prevent sticking and breaking.
- Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
- The glaze may be adjusted in thickness by adding more powdered sugar or orange juice according to preference.
- These cookies make a wonderful gift or addition to holiday cookie exchanges.
Nutrition
- Serving Size: 1 cookie
- Calories: 208 kcal
- Sugar: 11 g
- Sodium: 64 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.3 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 34 mg
