Navel Orange Shortbread Cookies
By Krista Cicale
Prep: 240 mins
Cook: 15 mins
Total: 255 mins
Serves: 14
Ingredients
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2 cups all purpose unbleached flour
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1 cup unsalted butter at room temperature
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1/2 cup cane sugar
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2 tablespoons fresh Sunkist Navel orange zest for cookie dough
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3 tablespoons fresh Sunkist Navel orange zest for garnish
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2 teaspoons fresh Sunkist Navel orange juice
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1 generous pinch of salt
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1 cup dark chocolate chips
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2 teaspoons coconut oil
Directions
- In a stand mixer, cream the butter and sugar together for 4 minutes.
- Add 2 tablespoons of orange zest and 2 teaspoons of orange juice. Once combined, toss in the flour and salt.
- Once the dough has formed, place it on a lightly floured surface and create a log about 9 inches long.
- Wrap it in plastic wrap and place it in the fridge for 3 hours or overnight.
- Preheat your oven to 325 degrees F.
- Take out the log and cut it into ¼- ⅓ inch slices.
- Place the slices on a parchment lined cookie sheet.
- Bake them for 12-15 minutes.
- Let cookies cool completely on a wire rack.
- Melt the chocolate in the microwave or over a double boiler with the coconut oil until smooth.
- Once the cookies are completely cooled, dip each one halfway into the chocolate. Place them on a parchment lined cookie sheet. Sprinkle each with a little orange zest.
- Place the cookies into the fridge for 1 hour and enjoy!
