The perfect pairing of citrus and dark chocolate gives these cookies a unique flavor twist. These butter cookies are crumbly on the edges–very similar to a shortbread texture. To make these cookies, you’ll need: butter, confectioners’ sugar, egg, egg yolk (for added flavor), orange zest, vanilla extract, salt, and flour.
If you make this recipe, let me know what you think and leave a comment! Follow @Zafo0d on Instragram or check out more related posts.
Ingredients
Orange Butter Cookies
1 cup (2 sticks; 230g) butter, softened to room temperature
3/4 cup (90g) confectioners’ sugar
1 and 1/2 tablespoons orange zest (about 1 orange)
1 egg, at room temperature
1 egg yolk, at room temperature
1 and 1/2 teaspoons vanilla extract
2 cups (250g) all-purpose flour, plus more for rolling
Chocolate Ganache
1/2 cup (120ml) heavy cream
1/2 cup dark chocolate bar (chopped) or baking chips
Instructions
Prepare the Dough: In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium high until completely smooth and creamy, about 2 minutes. Add the confectioners’ sugar and orange zest, then beat until combined, about 1 minute. Next, add the egg, egg yolk, vanilla extract, and salt. Beat on high speed until combined, scraping down the sides and up the bottom of the bowl as needed. Finally, beat in the flour on low speed until combined.
Lightly flour your hands, work surface, and rolling pin. Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment paper to about 1/4-inch thickness.
Stack the pieces, with parchment paper between the two, onto a baking sheet and refrigerate for at least 1 hour and up to 2 days. If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper.
Once the dough has been chilled, preheat the oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone baking mats. Remove one of the dough pieces from the refrigerator and cut into shapes using a cookie cutter.Re-roll the remaining dough and continue cutting until all is used. Repeat with the second dough piece. Arrange cookies on baking sheets about two inches apart.
Bake: Bake the cookies for about 9-10 minutes, or until very lightly browned around the edges. Allow cookies to cool completely before decorating.
Prepare the Ganache: Place chocolate in a bowl. Heat the cream in a small saucepan until it begins to gently simmer. Pour the cream over the chocolate and let it sit for 2-3 minutes to gently soften the chocolate. Slowly stir until the chocolate and cream are completely combined and the chocolate has melted. Allow the ganache to cool and thicken for at least 30 minutes.
Assemble: Using a teaspoon, spoon the ganache onto the flat side of one cookie and sandwich with the other. Repeat with the remaining cookies.
Comments