Orange Shortbread With Spicy Dark Chocolate Recipes

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ORANGE SHORTBREAD WITH SPICY DARK CHOCOLATE



Orange Shortbread with Spicy Dark Chocolate image

Of all the cookies I've made over the years, shortbread is the one that won't last 24 hours in our house. My 11-year-old daughter is wild for dark chocolate and the cayenne pepper is hardly noticeable, but adds a sophisticated kick.-Holly Campbell, Palouse, Washington

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2-1/2 dozen.

Number Of Ingredients 8

2 cups all-purpose flour
1 cup butter, softened
1/2 cup confectioners' sugar
2 teaspoons grated orange zest
1 teaspoon vanilla extract
1/4 teaspoon salt
4 ounces bittersweet chocolate, melted
1/4 teaspoon cayenne pepper

Steps:

  • Place first six ingredients in a food processor; process until dough comes together. Shape into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 350°. On a floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-1/2-in. diamond-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Refrigerate 15 minutes. , Bake 9-11 minutes or until until edges are light brown. Cool on pans 2 minutes. Remove to wire racks to cool completely., In a small bowl, mix chocolate and cayenne until smooth. Drizzle over cookies; refrigerate until set. Freeze option: Freeze undecorated cookies in freezer containers. To use, thaw in covered containers and decorate as desired.

Nutrition Facts :

ORANGE SHORTBREAD COOKIES WITH CHOCOLATE CHIPS



Orange Shortbread Cookies with Chocolate Chips image

Provided by Cliff Trubowitz

Categories     Cookies     Milk/Cream     Chocolate     Citrus     Bake     Orange     Winter     Bon Appétit

Yield Makes about 20

Number Of Ingredients 10

1 1/2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup sugar
2 teaspoons (packed) grated orange peel
1/2 teaspoon orange extract
1 large egg yolk
3 tablespoons whipping cream
8 ounces double chocolate chips (such as Ghirardelli)

Steps:

  • Position rack in center of oven; preheat to 350°F. Butter and flour large baking sheet. Whisk first 3 ingredients in medium bowl. Beat butter, sugar, orange peel, and orange extract in large bowl until fluffy. Beat in yolk, then cream. Add flour mixture; beat until dough comes together in moist clumps. Stir in chocolate chips.
  • Drop dough by generous tablespoonfuls onto baking sheet, spacing 3/4 inch apart. Using moistened fingertips, flatten each to 1/2-inch-thick round. Bake cookies until golden, about 18 minutes. Transfer to rack; cool. (Can be made 3 days ahead. Store airtight at room temperature.)

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