Monday, May 13, 2019

Chocolate Orange Shortbread #BakingBloggers

Tender shortbread cookies flavored with orange zest and juice, baked to perfection and dipped in lavender chocolate melts before being decorated with sprinkles. 


The Baking Bloggers are having a Tea Party and I'm bringing these delightful little cookies.......


My friend Sue of Palatable Pastime hosts this fun group each month in which we all vote on a theme and/or ingredient.  This month we voted to Bake for a Tea Party.

I was excited because I have been wanting to make these cookies that I had seen on Savory Moments by Amy.  Amy and I belong to several blogging groups together and she shared this recipe in our December 2016 Fantastical Food Fight.  That's right, I have been going back and looking at this recipe for over 2 years now.

Amy is the mom of fraternal twins, a boy and a girl.  She loves to cook and has an awesome array of recipes dating back to 2009.   Please stop by and check out her blog.  You will not be sorry.

As soon as Sue announced that this months winner was Tea Party, I knew that I wanted to finally make Amy's recipe.  I adapted it slightly, using lavender colored candy melts instead of chocolate chips and sprinkling them with some SprinklePop fun that I had left from an earlier sponsored post where I shared a recipe for Carrot Cake Cupcakes.

Before I talk anymore about what I made today let's take a look at what the others have brought to the Tea Party.......

Baking Bloggers

Baking for a Tea Party


This recipe is not only tasty but it is easy peasy too.  Which is pretty much my standard kind of recipe.  This has only a few ingredients and gets all mixed up in one bowl.  Less dishes makes me a happy camper.

Once the dough is brought together you divide it into two rolls and pop it in the refrigerator for at least 3 hours.  Mine sat in the refrigerator for 3 days until I had a free morning to pop them into the oven for the short 10 minutes it takes.


Once they are baked, let them rest for a minute on the baking sheet before transferring to a wire rack to cool completely.  I headed out the door and did my Costco run at this point.


When I got home from Costco and running my other errands, I had 20 minutes before I had to pick up the Teen from school.  So I melted some lavender candy melts that I had leftover from Easter and dipped the cooled cookies, placing them back onto the cooling racks that were placed on the silicone lined baking pans on which they were baked.  


I plated up these pretty little cookies and took them with me to my daughter's yesterday when she invited us over for Mother's Day Brunch. They were a huge hit.




Chocolate Dipped Orange Shortbread Cookies

Yield: 18 servings of two cookies (3 dozen)
Author:
Tender shortbread cookies flavored with orange zest and juice, baked to perfection and dipped in lavender chocolate melts before being decorated with sprinkles.

ingredients:

  • 2 sticks butter, room temperature
  • 3/4 c. sugar
  • zest of one large navel orange
  • Juice of half of one large navel orange
  • 1 c. all purpose flour
  • 1 1/4 c. white whole wheat flour
  • pinch of salt
  • 8 oz. candy melts or chocolate chips
  • Sprinkles if desired

instructions:

How to cook Chocolate Dipped Orange Shortbread Cookies

  1. In large bowl of stand mixer, fitted with paddle attachment, cream together the butter, sugar, zest and juice until light and fluffy.  Turn speed to low and gradually add the flours and and salt.  Mix until combined.  
  2. Divide the mixture in half.  Place each half onto a piece of plastic wrap and form into a log, using the plastic wrap to help shape it.   Fold the ends over and refrigerate for at least 3 hours and up to three days. 
  3. Remover dough from refrigerator and slice into 1/3" rounds.  Place onto baking sheets that have been covered with parchment or silicone mats.    Bake in a preheated 350* oven for about 10 minutes until the edges start to turn golden brown.  Remove from oven and let sit for 1 minute before placing cookies onto a cooling rack to cool completely.
  4. Melt the chocolate in a small bowl in the microwave at high heat in 30 second increments, stirring after each, until melted and smooth.  Dip each cooled cookie into the chocolate, half way up the cookie.  Place back onto the cooling racks set over the baking pans to catch any drips.  Sprinkle with decorative candies, if desired. 

NOTES:

This recipe adapted from Savory Moments. Cookies are more flavorful after a day or two in an airtight container.
Calories
255.16
Fat (grams)
11.28
Sat. Fat (grams)
6.92
Carbs (grams)
37.96
Fiber (grams)
1.68
Net carbs
36.28
Sugar (grams)
21.06
Protein (grams)
2.23
Sodium (milligrams)
101.75
Cholesterol (grams)
26.99
#cookies, #shortbread, #chocolate, #orange,
Desserts, Cookies
American
Created using The Recipes Generator





14 comments:

  1. How fun! I love how you decorated the shortbread with the lavender candy melts and sprinkles.

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  2. These look delicious, Wendy! Thanks for sharing them and for all the kind words.

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  3. I can see why they were a hit, Wendy. Pretty and tasty! Hope you had a happy Mother's Day!

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  4. These are darling!! They'd be perfect for a tea party!

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  5. I love shortbread, and chocolate and orange together is such a great flavor combination! They look beautiful!

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  6. These look so pretty, love the sprinkles on top.

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  7. I'm a big shortbread fan and these look so fun too!

    ReplyDelete

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