Yesterday was a grey and snowy day, the kind of day that make you want to stay in your pajamas and make a second pot of coffee day, the perfect kind of day for baking. For me nothing makes the house cozier than the warmth and aroma of something in the oven. A cookie came to mind. One that was sweet, but not too sweet, something decadent but not too sinful. A shortbread with a kiss of chocolate seemed to be the perfect answer.
Shortbread Cookies w/ Orange Brandy Chocolate
Prep Time
1 hr 30 mins
Cook Time
10 mins
Total Time
1 hr 40 mins
Delicious short bread cookie with a layer of orange chocolate.
Course:
Cookies, Dessert
Cuisine:
American
Servings: 3 Dozen
Ingredients
Shortbread
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 1 cup 2 sticks unsalted butter, room temperature
- ½ cup powdered sugar
- 1 teaspoon pure vanilla extract
- Large sanding sugar
Chocolate Layer
- 2 squares bakers unsweetened dark chocolate
- ½ cup dark chocolate melting wafers
- 4-5 drops of Orange Brandy flavoring, LorAnn Oils
Method
Shortbread
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In medium-sized mixing bowl whisk together the flour with the salt. Set aside.
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In a separate bowl beat the butter until smooth and creamy using an electric mixer. Add the sugar and cream together until smooth . Mix in the vanilla extract.
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Gently stir in the flour mixture just until incorporated, do not over work dough (over-working the dough will cause the cookies to be tough).
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Flatten the dough into a disk shape and wrap with plastic wrap. Chill for about an hour or until firm.
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Position the rack in the center of the oven and heat to 350° F Line two baking sheets with parchment paper.
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On a lightly floured surface roll out the dough ¼” inch thick.
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Cut into rounds or other shapes using a lightly floured cookie cutter.
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Place on the prepared baking sheets, sprinkle with sanding sugar, and place in the refrigerator for about 15 minutes. (This will firm up the dough so the cookies will maintain their shape when baked.)
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Bake for 8 – 10 minutes, or until cookies are very lightly browned.
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Cool on a wire rack.
Chocolate
-
Temper the chocolate in the microwave. When the chocolate has become the right consistency, add the orange brandy oil and stir well.
Assemble
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Using your cookie cutter for a pattern, trace the outline on a sheet of wax paper about 2 inches apart with a black marker. Turn sheet over (ink side down) and place on a baking sheet, outlines will show through the wax paper.
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Transfer chocolate into a piping bag with a small tip. Pipe a bead of chocolate about a ¼ of an inch inside the outline of the cutter, and then flood.
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Place cookie directly over the outline and lightly press into the chocolate.
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Place sheet pan in the fridge for about 15 minutes to set the chocolate. Chocolate may take several hours to completely harden depending on room temperature.
