Description
These Orange Shortbread Cookies are buttery, zesty, and filled with a decadent chocolate cardamom filling. Infused with fresh orange zest and juice, they feature a rich chocolate center and a sweet orange glaze. Perfect for Christmas, holiday gatherings, or any time you want a gourmet cookie with vibrant citrus and chocolate flavors.
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)
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
Glaze
- 1 cup powdered sugar
- 2-4 tablespoons orange juice (squeezed from the zested oranges, as needed)
Instructions
- Prepare the 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, mixing thoroughly. Add the egg yolk and freshly squeezed orange juice, and combine well. Gradually incorporate the all-purpose flour, mixing until a smooth dough forms. Do not overwork.
- Chill the dough: Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to firm up and make it easier to handle.
- Make the chocolate cardamom filling: In a small saucepan, heat the heavy whipping cream until just simmering. Remove from heat and add the semisweet chocolate chips, sea salt, and ground cardamom if using. Stir until the chocolate is completely melted and the mixture is smooth. Let it cool slightly before using.
- Assemble the cookies: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Roll out the chilled dough on a lightly floured surface to about ¼ inch thickness. Cut into rounds or desired shapes. Place half of the cookies on a baking sheet lined with parchment paper.
- Add filling and top: Spoon a small amount of the chocolate cardamom filling onto the center of each cookie on the baking sheet. Top each with another cookie round, pressing gently to seal the edges without squeezing out the filling.
- Bake: Bake cookies in the preheated oven for 15 minutes or until the edges are lightly golden. Allow to cool on the baking sheet for several minutes before transferring to a wire rack to cool completely.
- Prepare the orange glaze: In a bowl, whisk together the powdered sugar and 2 tablespoons of the fresh orange juice from the zested oranges. Add more orange juice, 1 tablespoon at a time, until the glaze reaches a smooth, drizzling consistency.
- Glaze the cookies: Drizzle or brush the orange glaze over the cooled cookies. Let the glaze set for about 30 minutes before serving or storing.
Notes
- For a stronger orange flavor, add extra zest or juice to the dough or glaze.
- Use high-quality semisweet chocolate for the best filling taste.
- Ground cardamom is optional but adds a warm, aromatic note that complements orange and chocolate beautifully.
- Store cookies in an airtight container at room temperature for up to 1 week.
- These cookies are ideal for holiday cookie exchanges and gift boxes due to their elegant appearance and rich flavor profile.
Nutrition
- Serving Size: 1 serving
- 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
