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!

Prep Time 25

Cook Time 15

Chilling Time 2

Total Time 2 40

Servings cookies

Calories 102kcal

Ingredients

Shortbread Cookies

1 cup unsalted butter softened (2 sticks)
¼ cup raspberry preserves seedless
½ cup powdered sugar
1 tablespoon orange zest
2 cups all-purpose flour 240g
½ teaspoon kosher salt

Chocolate Ganache

¾ cup dark chocolate chips
3 tablespoons heavy whipping cream
Orange for zesting

Instructions

Make the Cookie Dough

Cream the softened butter, raspberry preserves and powdered sugar together in a large bowl using a hand mixer, about 2-3 minutes.
Sift the flour and salt into a separate bowl. Whisk together.
Sprinkle the flour mixture into the wet ingredients. Add the 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 dark chocolate chips with the 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.
Let the ganache cool, then serve!

Notes

Adapted from my Ginger Rosemary Shortbread Cookies.

Nutrition