You + Yours. Me + Rob. Chocolate + Orange. Perfect matches, all.
Sure, there’s tons of recipes circulating in advance of Valentine’s Day for chocolate desserts of all types. In fact, Chocolate Red Wine Bundt Cake is one of my favorites for the heart-felt holiday.
But … shhhhh, don’t tell Rob just yet! … I made a batch of classic shortbread cookies in heart shapes, kissed with orange zest and dressed with a chocolate rim. You can, too! They’re super-easy, promise. I’ve started with Mark Bittman’s Master Shortbread Cookie Recipe and added chocolate and orange. Perfect match.
xoxo, B
Chocolate Orange Shortbread Cookie Recipe
makes about 2 dozen large-ish cookies
2 sticks unsalted butter, softened at room temperature
3/4 cup granulated sugar
2 teaspoons orange zest (see Note)
1 egg yolk
1 1/2 cups all-purpose flour
1/2 cup cornstarch
1/4 teaspoon Maldon sea salt
1/2 cup semisweet chocolate chips
1 teaspoon grated orange zest
Note: For the deepest flavor, infuse the orange zest in the sugar before continuing this recipe. I used dried grated orange zest that I had made from some lovely winter oranges; you can also use freshly grated zest. Mix the zest and sugar and let sit for a day or two before baking. If you forget, or don't have time, just use your fingers to work the sugar and zest together well before adding to the butter.
In the bowl of a stand mixer (or in a large bowl using a handheld mixer), combine softened butter, sugar and zest; mix on medium-low speed for 1 minute to fully incorporate. Mix in egg yolk. Add flour, cornstarch and salt and mix on low speed to combine.
Divide the dough in half. On a lightly floured pastry cloth, roll half the dough into a round about 1/4 inch thick. Cut out shapes, transfer to a baking sheet. Knead scraps into the second half of dough and roll out. Cut shapes and transfer to a second baking sheet. Use the tines of a fork to poke indentations in the cookies to prevent puffing. Refrigerate cookies on baking sheet for at least 1 hour.
Preheat oven to 275°. Bake cookies just until they're set but not brown, about 30 minutes; rotate baking sheets halfway through baking time. Cool cookies on a wire rack.
In a bowl set over a saucepan of simmering water (or in the microwave), melt chocolate chips and orange zest until smooth. Use an offset spatula to spread melted chocolate on the edges of each cookie. Place cookies on a sheet of parchment until chocolate is set.
