ORANGE-CHOCOLATE
SHORTBREAD COOKIES
Ingredients
3/4 lb Butter, unsalted, at room temperature
1+ c. Granulated Sugar (the extra for sprinkling)
1 tsp. Orange flavor extract
3 1/2 c. Unbleached all-purpose flour
1/4 tsp. Kosher salt
6 oz. Dark chocolate, finely chopped
Directions
• Preheat the oven to 350F.
• In the bowl of an electric mixer, mix together the butter and 1 cup of sugar until they are just combined.
• Add the orange extract, and continue mixing until the mixture is fluffy.
• In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture.
• Mix on low speed until the dough starts to come together.
• Dump onto a flour-dusted counter (or cutting board) and shape into a thick, flat disk.
• Wrap in plastic wrap and chill 30 minutes or longer.
• Roll the dough 1/2-inch thick and cut into 3” long by 1” wide (basically) strips
• Place the cookies on a baking sheet and sprinkle with sugar.
• Bake for 20 to 25 minutes, until the edges just begin to brown and cookies are a pale golden-tan.
• After a few minutes, remove cookies to a cooling rack and cool them to room temperature.
• When the cookies are cool, place them on a parchment paper-lined baking sheet.
• Place the chocolate in the top part of a double-boiler, and heat water to boiling.
• Stir the chocolate constantly until melted and smooth.
• Dip each cookie in the melted chocolate about half-way.
• Place on parchment paper to cool and set the chocolate.
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