Orange Raspberry Shortbread Cookies
Orange Raspberry Shortbread Cookies are the perfect way to show someone you care! This homemade shortbread cookie is sweetened with raspberry preserves and gets a little zing from orange zest and then dipped in a chocolate ganache. Whether they're baked for Valentine's Day, Easter, a baby or bridal shower, or any occasion in between, Raspberry Orange Shortbread are a lovely not-too-sweet dessert!
Servings 38 cookies
Calories 102kcal
Ingredients
Shortbread Cookies
- 1 cup unsalted butter softened (2 sticks)
- ¼ cup raspberry preserves seedless
- ½ cup powdered sugar
- 2 cups all-purpose flour
- ½ teaspoon kosher salt
- 1 tablespoon orange zest
Chocolate Ganache
- ¾ cup dark chocolate chips
- 3 tablespoons heavy whipping cream
- Orange zest for garnish
Instructions
Make the Cookie Dough
- Cream the softened 1 cup unsalted butter, ¼ cup raspberry preserves and ½ cup powdered sugar together in a large bowl using a hand mixer or stand mixer, about 2-3 minutes.
- Sift the 2 cups all-purpose flour and ½ teaspoon kosher salt into a separate bowl. Whisk together.
- Sprinkle the flour mixture into the wet ingredients. Add the 1 tablespoon orange zest, and stir until the cookie dough just comes together.
- Place a long piece of plastic wrap on the counter.
- Dollop the batter into the center of the plastic wrap to form a log shape.
- Seal by folding the plastic wrap over the cookie batter, then roll to create a rounded cookie log.
- Transfer the log to the refrigerator, and chill in the refrigerator for at least two hours. (You can leave them in the fridge overnight, too.)
Bake the Cookies
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat.
- Remove the cookie log from the refrigerator.
- Using a pastry scraper, slice the dough into ¼” – ½” thick cookies.
- Place the cookies on the prepared baking sheet, leaving 1" around each cookie.
- Once all the cookies have been sliced and placed on their baking sheet(s), transfer them to the freezer for a 10-to-20-minute chill.
- Once chilled, transfer the baking sheet(s) to the preheated oven.
- Bake 15-20 minutes, or until the tops are slightly golden.
- Cool on a wire rack.
Make the Chocolate Ganache + Dip the Cookies
- In a microwave-safe bowl, combine the ¾ cup dark chocolate chips with the 3 tablespoons heavy whipping cream.
- Heat in the microwave in 30 second increments until the chocolate has melted.
- Stir with a fork until the ganache is thick and glossy.
- Dip the cooled cookies into the ganache, then zest an orange over top for the Orange zest garnish.
- Let the ganache cool, then serve!
Notes
Adapted from my Ginger Rosemary Shortbread Cookies.
Nutrition
Serving: 1g | Calories: 102kcal | Carbohydrates: 10g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 14mg | Sodium: 30mg | Fiber: 1g | Sugar: 4g
