These cookies are perfect to have all year round! You can drizzle the chocolate and white chocolate like I did on top or leave them plain. Either way, they taste amazing!
Makes 45 cookies.
By Julie Deily of La petite cuisine.
Preparation:
To cook:
Level: Easy
Serves: 22
Ingredients
- 2-¼ cups Unbleached all-purpose flour
- 1 tbsp Cornstarch
- ¼ teaspoons Salt
- ½ cups Packaged light brown sugar
- 2 sticks Unsalted butter, softened
- 1 teaspoon pure vanilla extract
- 2 teaspoons Orange extract
- 1 Orange, zesty
- FOR GARNISH :
- 1 cup Semi-sweet chocolate chips or pieces
- 1 cup White chocolate chips
Preparation
In a medium-sized mixing bowl, add the dry ingredients (flour, cornstarch, and salt). Mix with a rubber spatula. Put aside.
Add the sugar and butter to a large mixing bowl and cream together using an electric hand mixer. Add the extracts and mix well.
Add the orange zest and half of the flour mixture. Mix with a rubber spatula, being careful not to overmix. Add the rest of the flour and mix with the spatula.
Divide the cookie dough in half and, using your hands, mix the dough into a log shape. Place on a piece of plastic wrap and seal. Roll on your counter to create a log shape.
Using a ruler to measure, roll out the dough until it measures about 7 inches long. If necessary, smash the ends and roll again until you get the desired size and the dough no longer looks dry.
Refrigerate dough for at least 30 minutes (up to overnight).
Heat the oven to 350ºF.
Slice cookie dough about ¼ inch thick and place on a parchment-lined cookie sheet. Bake for 9-10 minutes. Place the cookies on a cooling rack.
While the cookie dough bakes, place the chocolate and white chocolate chips in separate microwave-safe bowls. Microwave for 1 minute in 15 second intervals (or until melted). After 45 seconds, mix the chocolate with a spoon. (Optional: put a small drop of vegetable oil in both bowls, this will make it easier to mix the melted chocolate.)
Place in two separate piping bags or plastic zip lock bags and cut off the tip or corner. Pipe over the cooled shortbread cookies.
Place in the refrigerator for a few minutes to harden the chocolate.
