“COOKIES ARE MADE OF BUTTER AND LOVE.” Norwegian Proverb
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. . . . .
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.
A little buttery. The hint of orange. The sweet richness of the chocolate. And the perfect, light crumbliness in each and every bite!
I hope you will give this Orange Fleur de Sel shortbread dipped in chocolate a try!