Description
These Orange Shortbread Cookies are buttery and zesty with a decadent chocolate cardamom filling and a sweet orange glaze. Perfect for holiday cookie boxes and festive celebrations, they offer a gourmet twist on classic shortbread with fresh orange zest, rich semisweet chocolate, and a hint of cardamom, making them both flavorful and visually stunning.
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)
Chocolate 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
Orange 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 unsalted butter and granulated sugar until light and fluffy. Stir in the orange zest, sea salt, pure vanilla extract, freshly squeezed orange juice, and the large egg yolk, mixing well to combine the flavors evenly.
- Incorporate flour: Gradually add the all purpose flour to the wet ingredients, mixing gently until a smooth, cohesive dough forms. Be careful not to overmix to keep the cookies tender.
- Make chocolate filling: In a small saucepan, heat the heavy whipping cream over medium heat until it just begins to simmer. Remove from heat and pour over the semisweet chocolate chips and ground cardamom (if using). Let sit for a minute, then stir until smooth. Add sea salt and mix well. Allow the ganache to cool and thicken slightly until spreadable.
- Assemble cookies: Roll out the dough on a lightly floured surface to about ¼-inch thickness. Cut into desired shapes, then place half of the cookies on a baking sheet. Spread a thin layer of the chocolate filling over these cookies and top with the remaining cookies, gently pressing edges to seal.
- Bake: Preheat your oven to 350 degrees Fahrenheit. Bake the assembled cookies for 15 minutes or until edges are lightly golden. Remove from the oven and allow to cool completely on a wire rack.
- Prepare glaze: In a small bowl, whisk the powdered sugar with 2 tablespoons of the freshly squeezed orange juice. Add more orange juice one teaspoon at a time if needed until the glaze reaches a smooth, drizzleable consistency.
- Glaze cookies: Once the cookies have cooled, drizzle the orange glaze on top for a bright, flavorful finish. Let the glaze set before serving or storing.
Notes
- For best flavor, use freshly zested and juiced oranges.
- The ground cardamom in the filling is optional but adds a lovely warm spice.
- If the chocolate ganache is too thin, refrigerate for 10-15 minutes to thicken before assembling.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- These cookies make a delightful gift and are perfect for holiday cookie exchanges.
Nutrition
- Serving Size: 1 cookie
- 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
