Gluten Free Dark Chocolate Orange Shortbread Cookies
Description
’Tis the season for Christmas Cookies! I LOVE cookies. They are so versatile and delicious and superior to almost every other dessert in my opinion. If you love orange- this cookie is for you! Dark chocolate and orange are such a beautiful and classic combination. They have that lovely texture that you want from a shortbread cookie, and just a hint of cinnamon to marry everything together. This is the first of many Christmas Cookie recipes to look forward to this holiday season. Enjoy!
- Gluten Free
- Vegetarian
- 20 minutes prep time
- 15 minutes cook time
- 4 hours cooling time
Recipe
(Yields 24 cookies)
3/4 cup (170g) softened butter
2/3 cup (133g) brown sugar
1 teaspoon vanilla extract
1 egg, room temperature
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 cups (260g) 1:1 gluten free flour blend
zest from 1 orange (~1 T)
2 T (30ml) freshly squeezed orange juice
4 ounces bittersweet or semi-sweet chocolate, chopped
1. In a large bowl or the bowl of a stand mixer, beat butter until creamy.
2. Add brown sugar and beat until light and fluffy.
3. Beat in vanilla and egg, scraping down the sides of the bowl as needed.
4. Slowly add in the dry ingredients and beat until incorporated.
5. Scrape down the sides of the bowl then add the orange zest and juice and beat on high until fully combined.
6. Divide dough into 2 equal parts and place them on floured piece of plastic wrap. Roll into logs about 8 inches long.
7. Wrap in tin foil then refrigerate at least 4 hours or overnight.
8. Preheat oven to 350° F.
9. Slice each log into 12 equally thick pieces.
10. Line 2 cookie sheets with silicone mat or parchment paper and place 12 cookies on each one.
11. Bake at 350° F for 13-15 minutes, until the edges are just starting to brown.
12. Remove from oven and allow to sit on pans for 5-10 minutes. Cool completely on a wire rack.
13. Once cool, melt the chocolate over a double boiler or in the microwave until smooth.
14. Dip each cookie halfway into the chocolate, allow the excess to drip off. Allow the dipped cookies to cool in the refrigerator until chocolate has set.
15. Enjoy! Freeze leftover cookies.
(Yields 24 cookies)
3/4 cup (170g) softened butter
2/3 cup (133g) brown sugar
1 teaspoon vanilla extract
1 egg, room temperature
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 cups (260g) 1:1 gluten free flour blend
zest from 1 orange (~1 T)
2 T (30ml) freshly squeezed orange juice
4 ounces bittersweet or semi-sweet chocolate, chopped
1. In a large bowl or the bowl of a stand mixer, beat butter until creamy.
2. Add brown sugar and beat until light and fluffy.
3. Beat in vanilla and egg, scraping down the sides of the bowl as needed.
4. Slowly add in the dry ingredients and beat until incorporated.
5. Scrape down the sides of the bowl then add the orange zest and juice and beat on high until fully combined.
6. Divide dough into 2 equal parts and place them on floured piece of plastic wrap. Roll into logs about 8 inches long.
7. Wrap in tin foil then refrigerate at least 4 hours or overnight.
8. Preheat oven to 350° F.
9. Slice each log into 12 equally thick pieces.
10. Line 2 cookie sheets with silicone mat or parchment paper and place 12 cookies on each one.
11. Bake at 350° F for 13-15 minutes, until the edges are just starting to brown.
12. Remove from oven and allow to sit on pans for 5-10 minutes. Cool completely on a wire rack.
13. Once cool, melt the chocolate over a double boiler or in the microwave until smooth.
14. Dip each cookie halfway into the chocolate, allow the excess to drip off. Allow the dipped cookies to cool in the refrigerator until chocolate has set.
15. Enjoy! Freeze leftover cookies.