Need an excuse to curl up with a good book under a warm blanket? The simplicity of this Chocolate Orange Shortbread recipe inspires cookie creativity, the cozy goodness a hot brew brings, or a call to friends with whom to share a bite. Comfort comes in a warm mug. I prefer my coffee with cream and the sugar on the side, to nibble on. There is magic in the scent of freshly brewed coffee, warming you before the flavor passes your lips, and in a cleansing sip of tea. Enjoy this easy shortbread recipe with a simple, warm cuppa.
Double Chocolate Orange Shortbread
Yield: 12-16 servings
These cookies beg to be dipped into or drizzled with melted chocolate and are lovely baked in a tart pan. Forming into bite-sized cookies is optional. The melted chocolate is not. Play with the flavor by adding ginger or chipotle, or substitute the almond extract with peppermint extract and the orange-flavored liqueur with peppermint schnapps.
Ingredients
- 1 3/4 cups all-purpose, whole wheat white or spelt flour
- 1/4 cup unsweetened dark cocoa powder, natural or Dutch-process
- 1 1/2 tsp. instant coffee granules
- 1/2 tsp. sea salt
- 1 cup unsalted butter, (2 sticks), softened
- 3/4 cup confectioner’s sugar
- 1 Tbsp. orange-flavored liqueur
- 1 tsp. vanilla extract
- 1 tsp. finely grated orange zest
- 1/4 tsp. almond extract
- 1/4 cup semi-sweet chocolate for melting
Directions
- Sift the flour, cocoa, coffee and salt.
- Cream the butter and sugar using a mixer fitted with a paddle attachment.
- Add the liqueur, vanilla, orange zest and almond extract to the butter mixture.
- Incorporate the flour into the butter mixture.
- Press the dough into a 10-inch, removable bottom, non-stick tart pan. Using a fork, gently prick the surface. Refrigerate for 15 minutes.
- Preheat oven to 325 degrees. Bake for 35 minutes.
- While the cookie is warm and in the pan, gently cut into pieces. Allow to cool in the pan.
- Melt the chocolate, per package instructions, and drizzle over the cookies.
RECIPE & PHOTO BY PHOEBE CANAKIS, PHOEBESPUREFOOD.COM
