Description
These Orange Shortbread Cookies are buttery and zesty with a decadent chocolate cardamom filling and a sweet orange glaze. Perfectly balanced with fresh orange zest and juice, semisweet chocolate, and a hint of cardamom, these gourmet cookies make a festive addition to Christmas cookie boxes and exchanges with an impressive flavor and beautiful presentation.
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 cup)
- 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 Dough: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg yolk, orange zest, vanilla extract, orange juice, and salt, mixing until combined. Gradually add the all-purpose flour, mixing just until a dough forms. Avoid overmixing to keep the cookies tender.
- Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up, which will make it easier to roll and shape.
- Make the Filling: In a small saucepan, heat the heavy whipping cream over medium heat until it just begins to simmer. Pour the hot cream over the semisweet chocolate chips, let sit for 2 minutes, then stir until smooth. Stir in the ground cardamom and sea salt. Allow the mixture to cool slightly until thickened but still spreadable.
- Roll and Cut the Cookies: Roll out the chilled dough on a lightly floured surface to about ¼ inch thickness. Cut the dough into desired shapes or rounds using cookie cutters. Gather scraps, re-roll, and cut again.
- Assemble Cookies: Place half of the cut cookies on a baking sheet lined with parchment paper. Spread a thin layer of the chocolate-cardamom filling on each. Top with the remaining cookies, pressing gently to sandwich them.
- Bake: Preheat the oven to 350°F (175°C). Bake the assembled cookies for 15 minutes or until the edges are lightly golden. Remove from oven and allow to cool completely on a wire rack.
- Prepare the Glaze: In a small bowl, whisk the powdered sugar with 2 tablespoons of fresh orange juice until smooth. Add more orange juice 1 tablespoon at a time until reaching a drizzling consistency.
- Glaze the Cookies: Drizzle the orange glaze over the cooled sandwich cookies and allow it to set before serving or packaging.
Notes
- Use freshly zested oranges for the best citrus flavor in both the dough and glaze.
- The cardamom in the filling is optional but adds an enticing warm spice note complementing the orange and chocolate.
- Make sure the butter is softened to room temperature for easier mixing and a tender cookie texture.
- Refrigerating the dough is essential for easier handling and helps the cookies maintain their shape while baking.
- Adjust the glaze consistency by adding orange juice gradually to achieve desired thickness.
- These cookies are excellent for holiday gift boxes and cookie exchanges due to their festive flavor and appearance.
Nutrition
- Serving Size: 1 serving
- 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
