Orange Shortbread with Fleur de Sel

“COOKIES ARE MADE OF BUTTER AND LOVE.”  Norwegian Proverb.

Orange Shortbread with Fleur de Sel | From My Sweet Heart

My absolute favorite cookie in the world is shortbread.  They are so easy to make and so pure in flavor.  These cookies are light and buttery, with a simple sweet flavor.  It’s a pretty classic recipe, with a few little twists.  And one slight change for the sake of necessity and what I had in my pantry. . . . .

 

 

Orange Shortbread with Fleur de Sel | From My Sweet Heart

While I usually just use caster sugar or regular granulated sugar; I ran out!!!  I know!  I can’t believe it either!  So I decided to try using  confectioner’s sugar.  And I really loved the result. 

While I cut these shortbread cookies a little thicker than I usually do, they were really very light!  I cut them with a heart shaped ravioli cutter ( you know me and my heart shaped stuff!) and docked them with the tip of a metal grilling skewer.  I also combined the great combination of orange and chocolate.

 

Level of Difficulty:  easy

Yields:  about 2 dozen cookies

 

ORANGE SHORTBREAD COOKIES:

Adapted from Baked Explorations.

 

  • 4 sticks of cool, unsalted butter, cut into cubes
  • 1 cup of confectioners sugar
  • 3 1/2 cups of all purpose flour
  • 1/2 of a cup of corn flour
  • the zest of 2 oranges
  • 1/2 of a teaspoon of salt
  • 2 egg yolks
  • about 1 Tablespoon of Fleur de Sel for sprinkling

In the bowl of your mixer fitted with the paddle attachment, beat the butter on high speed until it is smooth.  Add the sugar, salt, and orange zest and beat again just until they are incorporated.  On very low speed, add the flour and the corn flour in 2 additions.  Add the egg yolks one at a time and blend until just incorporated.  Turn the dough out onto a lightly floured surface and gently knead it until it is uniform.  Cut the dough into 2 discs and wrap each one in plastic wrap.  Refrigerate them until they are firm, about 1 hour. 

When ready to bake, preheat your oven to 325°F.  Line 2 baking sheets with parchment paper.

Dust your work area with a handful of flour.  Working with one piece of dough at a time, roll out the disc to about a 1/2 inch thickness.  Use your cookie cutter to cut your shapes.  Use a small offset spatula to lift the dough onto your cookie sheet.  Prick the top of the short bread with a wood or metal skewer.  Sprinkle a little Fleur de Sel over the tops.  Bake the shortbread for 18-22 minutes, or until they just begin to turn golden.  Cool the pans on a wire rack before transferring the cookies to the rack to cool completely.

 

DIPPING THE SHORTBREAD:

  • 8 ounces of good quality chocolate (I used Callebaut milk chocolate)
  • finely grated orange zest if desired

Chop your chocolate and place it in a heatproof bowl over a pan of simmering water.  Stir until it is completely melted.  Line a baking sheet with parchment.  Dip one half of your cookie into the chocolate letting any excess drip back into the bowl.  Place the cookie on the parchment and sprinkle a little more Fleur de Sel and some orange zest on the chocolate half if desired.  Allow the cookies to cool completely, about 45 minutes.

 

 

Orange Shortbread with Fleur de Sel | From My Sweet Heart

 

A little buttery.  The hint of orange.  The sweet richness of the chocolate.  And the perfect, light crumbliness in each and every bite!

 

 

 

Orange Shortbread with Fleur de Sel | From My Sweet Heart

I hope you will give this Orange Fleur de Sel shortbread dipped in chocolate a try!

Enjoy!

 

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Comments

  1. says

    OMG! These are just gorgeous! After the first batch, I also rolled them thicker. I like them better and they held together much better. Have a Happy New Year!

    • Anne says

      Thanks Yael! And your cookies turned out beautifully as well! And that olive tree table top is just gorgeous! Happy New Year to you as well! Look forward to baking with you next year! : )

  2. says

    Sweet Anne, these look so adorable and delicious, I would love to scoop them out through my screen! :) I love your tips on making these as I had few failed attempts with shortbread. Of course, anything dipped in chocolate and sprinkled with fleur de sel will get my attention. I love this combo! Big hugs to you, my friend! xoxo

    • Anne says

      Thanks Anna….and what would go perfectly with this? Your GORGEOUS rum truffle mocha! That is one beautiful cup of coffee! Hug backs to you sweet friend and thank you once again for your lovely email….it meant a lot! : )

  3. says

    Oh my goodness, your shortbreads are beautiful! The shapes are so beautifully maintained during baking…and your presentation is perfect. Very well done! Love your ideas. Happy New Year!!!

    • Anne says

      Thanks Krissy! And your shortbreads look so special….I’m now needing to add a shortbread pan and some cookie stamps to my ever growing collection of bakewear! I just LOVE the look of your cookies! Happy New Year to you as well. Looking forward to more baking together! : )

  4. says

    Absolutely gorgeous! What a wonderful flavor combination! These look like they’re from a professional bakery.

    Thanks for the shout out & have a wonderful New Year!

    • Anne says

      Thanks Susan and your shortbreads are just as beautiful! Thanks for all you do for this group and I look forward to baking with you in the New Year….hope it’s a wonderful year for you as well! : )

  5. says

    Oh my! Those shortbread hearts are gorgeous! Love the look of them with the half dip in milk chocolate. A ravioli cutter? So smart!
    Your pics are fabulous!
    And yes, I agree that those three ladies do deserve our thanks for keeping us all organized! :o)

    • Anne says

      Thanks Sandra! And I truly enjoyed your post this morning! You had me grinning from ear to ear. You are the only person I know who warms up to making shortbread by making scones!!!! And both were fabulous! Looking forward to more Baked Sunday Mornings with you! : )

  6. says

    These look spectacular – you took chocolate dipping to a new level! I agree, thicker the better – and the best part was they held their shape, usually shortbreads don’t for me. Nicely done!

  7. says

    You went all out for this one and I love it? The addition of the chocolate was just enough to send me over the edge. Wishing you the happiest and healthiest New Years!

    • Anne says

      Thanks Sandra…..and all out would describe your beautiful cookie and cake tables! Those were fabulous and all the best to you and your family this year! : )

    • Anne says

      Thanks John! And as soon as I can whip up a batch of your smoked salmon and cream cheese dip, my new year will be very happy! All the best to you in the new year! : )

  8. says

    These cookies are beautiful! Chocolate and orange shortbread makes a great combo. I love the shape you made as well… so perfect for your blog name…from your sweet heart. :) It’s been a fast year and I’m still shocked that we’re almost in 2013. It was lovely sharing recipes with you this year Anne. I wish you a happy, joyous, healthy and prosperous 2013! I will be looking forward to see what you will make next year to sweeten us up. :)

    • Anne says

      Awww thanks Ramona! It was a very fast year and I look forward to sharing so much more with you in the new year! I am one of your biggest fans and I love all of your luscious recipes. I’m coming over to check out those beautiful peach bellinis! Happy New Year to you my friend! : )

    • Anne says

      Thanks Maureen….but clever is your most recent post for those peanut butter dog biscuits! Your dog is so cute and your pictures are wonderful! : )

  9. says

    Just, wow. I think I’m going to do everything you did next time I make these. I LOVE orange and chocolate. And your photos are just gorgeous!

    • Anne says

      Thanks Liz and your cookies turned out so pretty and perfect. Love your salt and sugar combo sprinkled on the top! : )

  10. says

    Happy New Year Anne!!! Hope your holidays were fabulous!! What a way to start the New year. Congratulations! These cookies do look like a cookie monster’s dream! And they are SO cute! Love the heart shape and the perfectly straight line with the chocolate. Sort of reminds me of a very old Twilight Zone or was it a Star Trek? Chocolate and sea salt – the BEST combo! Headed to check out the other cookies.

    • Anne says

      Thanks MJ! Hope you had a nice blogging break for the holidays and that you enjoyed them! Looking forward to your return and all the fabulous stuff you are going to cook up in your beautiful new kitchen! Happy New Year my friend! : )

    • Anne says

      Thanks Krista….and I feel the same way about the Mississippi Mud Cupcakes you made for Cake Slice! I’m sorry I had to miss last month. But looking forward to baking with you again this year! Hope you have a Happy New Year, too!
      : )

    • Anne says

      I love shortbread, too! And eggplant and split pea soup! So I am excited to try your recipe combining both…it looks beautiful! : )

  11. says

    omg anne! you have outdone yourself with these cookies. they looks so buttery and i adore your addition of fleur de sel, orange and chocolate. so many great ingredients all married together…heheh

  12. says

    I swear, I want to be a fly on the wall in your kitchen! You are a master!!!! These are beautiful and I love the flavor combo! HAPPY New Year Anne! 😀

    • Anne says

      Thanks Tiffany…..and I love ALL of the flavor combos in your beautiful (literally) smoothies! Happy New Year! : )

    • Anne says

      Thanks Joy! And I am looking forward to spring, too. But in the meantime I will have to enjoy warm dishes like your creamy cauliflower potato soup! That just looks yummy! : )

    • Anne says

      Thanks Amanda….and may I just say I love the combination of tequila and shrimp! That was one beautiful dish that you made! : )

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