Description
These Orange Shortbread Cookies feature a buttery, tender crumb infused with bright orange zest and juice, complemented by a decadent semisweet chocolate cardamom filling. Finished with a sweet and tangy orange glaze, these cookies are a perfect gourmet treat for the holidays or any special occasion, balancing rich citrus and chocolate flavors in every bite.
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 Cardamom Filling
- 4 oz semisweet chocolate chips or chopped chocolate (about 3/4 cups)
- 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 Cookie 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, and vanilla extract. Add the egg yolk and orange juice, mixing until fully combined. Gradually add the all-purpose flour, mixing just until the dough comes together. Avoid over-mixing to keep the cookies tender.
- Chill the Dough: Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour to firm up, which helps the cookies hold their shape during baking.
- Preheat and Prepare for Baking: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Shape and Bake the Cookies: Roll out the chilled dough on a lightly floured surface to about 1/4 inch thickness. Cut into desired shapes and place on prepared baking sheets. Bake for 15 minutes until the edges are lightly golden. Remove from oven and cool completely on wire racks.
- Make the Chocolate Cardamom Filling: Heat the heavy whipping cream in a small saucepan until it just begins to simmer. Remove from heat and pour over the semisweet chocolate and sea salt in a bowl. Let sit for a couple of minutes, then stir until smooth and creamy. Stir in the ground cardamom if using. Allow the mixture to cool and thicken slightly.
- Assemble the Cookies: Once the cookies are cooled, spread a generous amount of the chocolate cardamom filling onto one cookie and sandwich it with another cookie, pressing gently to spread the filling evenly.
- Prepare the Orange Glaze: In a small bowl, whisk together powdered sugar and fresh orange juice until smooth and pourable. Adjust with more orange juice or powdered sugar to get a thick but spreadable consistency.
- Glaze the Cookies: Drizzle or spread the orange glaze over the tops of the assembled cookie sandwiches. Allow the glaze to set before serving, about 15-20 minutes.
Notes
- The orange zest and juice provide a bright citrus flavor that pairs beautifully with the chocolate filling.
- Chilling the dough before baking helps the cookies maintain their shape and prevents spreading.
- Ground cardamom is optional but adds a unique warm spice note to the chocolate filling.
- The orange glaze adds sweetness and a glossy finish; adjust the juice quantity to achieve the desired thickness.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- These cookies make excellent gifts during the holidays and are perfect for 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
