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Chocolate Orange Shortbread

Chocolate Orange Shortbread


  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons confectioners' sugar
  • 2 tablespoons granulated sugar
  • 1 tablespoon grated orange zest
  • 1 cup (2 sticks) unsalted butter, cold, cut into 8 pieces
  • 5 ounces bittersweet chocolate, choppped

Prep Time:

refrigerate dough 6-8 hours

Cook Time:

16 minutes


*Recipe courtesy of Rosie’s Bakery, Chocolate-Packed, Jam Filled, Butter-Rich, No-Holds Barred Cookie Book
by Judy Rosenberg, publisher Workman Publishing*

A basic shortbread recipe with a delicious twist. A brightly flavored cookie for winter which is also made from a log.


  1. Mix the egg and vanilla together in a cup and set aside.
  2. Combine the flour, baking soda, salt, both sugars, and the orange zest in a food processor and process for 10 seconds.
  3. Distribute the butter over the flour mixture, and process to form coarse crumbs, 5 seconds.
  4. With the machine running, pour the egg mixture through the feed tube and process until the dough comes together, about 10 seconds. Stop the processor once during the blending to scrape the sides of the bowl with a rubber spatula.
  5. Remove the dough from the processor and place it on a work surface. Knead the chocolate in by hand.
  6. Place a 20-inch length of waxed paper or plastic wrap on a work surface. Shape the dough into a rough log 16 inches long and place it along one long side of the paper. Roll the dough up in the paper and twist the ends like a hard-candy wrapper. Refrigerate the dough for 2 hours.
  7. Remove the log from the refrigerator. Using your hands, roll the wrapped dough gently back and forth on a work surface to smooth out the log. Refrigerate it again for 4 to 6 hours or as long as overnight.
  8. Fifteen minutes before baking, ppreheat the oven to 325 degrees F. Line several baking sheets with parchment paper, or leave them ungreased.
  9. Remove the dough from the refrigerator, unwrap it, and cut the log into slices that are a slight 1/2 inch thick. Place the cookies 1 inch apart on the baking sheets.
  10. Bake the cookies until they are firm and crisp, about 16 minutes. (To test for doneness, remove a cookie from the oven and cut it in half. There should be no doughy strip in the center.) Cool the cookies on the baking sheets.
  11. Store the cookies in an airtight container at room temperature for a day or two if you think you will be snacking on them. After that, store the container in the freezer for up to 2 weeks. Bring the cookies to room temperature before eating.