Description
These Orange Shortbread Cookies are buttery and zesty with a decadent chocolate cardamom filling, topped with a sweet orange glaze. Perfect for festive occasions and holiday cookie exchanges, these gourmet cookies combine rich chocolate, fresh orange zest, and aromatic cardamom for an irresistible treat.
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)
Chocolate Filling
- 4 oz semisweet chocolate chips or chopped chocolate (about ¾ cup)
- ½ cup heavy whipping cream (about 32-35%)
- ¼ teaspoon ground cardamom (optional)
- ⅛ teaspoon sea salt
Orange Glaze
- 1 cup powdered sugar
- 2-4 tablespoons orange juice (squeezed from the zested oranges, as needed)
Instructions
- Prepare the Cookie Dough: In a large bowl, cream the softened unsalted butter with granulated sugar until light and fluffy. Add the orange zest, sea salt, vanilla extract, freshly squeezed orange juice, and egg yolk, mixing well to combine. Gradually add the all-purpose flour and mix until just combined to form a dough.
- Chill the Dough: Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to firm up, which will make it easier to roll and cut.
- Make the Chocolate Filling: In a small saucepan, heat the heavy whipping cream until it just begins to simmer. Pour the hot cream over the semisweet chocolate chips in a heatproof bowl and let it sit for a minute. Add ground cardamom and sea salt, then stir until smooth and glossy. Let it cool slightly to thicken.
- Roll and Cut Cookies: Preheat the oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to about ¼ inch thickness. Use a cookie cutter to cut out cookies. Place half of the cookies on a baking sheet lined with parchment paper.
- Assemble Cookies: Spoon or pipe a thin layer of the chocolate filling onto each cookie base, then top with the remaining cookies, gently pressing to sandwich the filling.
- Bake the Cookies: Bake in the preheated oven for 15 minutes or until the edges are lightly golden. Remove from the oven and cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Prepare the Orange Glaze and Decorate: In a small bowl, whisk together powdered sugar with 2 tablespoons of orange juice, adding more juice as needed to reach a smooth, drizzle-able consistency. Drizzle the glaze over the cooled sandwich cookies.
- Serve and Store: Allow the glaze to set before serving. Store cookies in an airtight container at room temperature for up to one week.
Notes
- Use freshly zested oranges for the brightest flavor.
- If you don’t have cardamom, you can omit it without sacrificing much flavor.
- Make sure the butter is softened but not melted for proper dough texture.
- Chilling the dough helps prevent spreading during baking.
- The glaze consistency can be adjusted by adding more powdered sugar or orange juice to achieve desired thickness.
- These cookies make an excellent gift when packaged nicely for the holidays.
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
