Description
Delight in these buttery orange shortbread cookies infused with zesty orange and rich semisweet chocolate cardamom filling. Topped with a bright, sweet orange glaze, these gourmet cookies are perfect for holiday celebrations, Christmas cookie exchanges, or any special occasion where a sophisticated treat is desired.
Ingredients
Scale
Shortbread Dough
- ½ cup granulated sugar
- 2 large oranges (zested)
- 1 cup unsalted butter (softened)
- ½ teaspoon sea salt
- 1 teaspoon pure vanilla extract
- 1 tablespoon orange juice (freshly squeezed)
- 1 large egg yolk
- 3 cups all purpose flour (360g)
Chocolate Cardamom Filling
- 4 oz semisweet chocolate chips or chopped chocolate (about 3/4 cups)
- ½ cup heavy whipping cream (about 32-35%)
- ¼ teaspoon ground cardamom (optional)
- ⅛ teaspoon sea salt
Orange Glaze
- 1 cup powdered sugar
- 2-4 tablespoons orange juice (squeezed from the zested oranges, as needed)
Instructions
- Prepare Orange Shortbread Dough: In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. Add the orange zest, sea salt, vanilla extract, orange juice, and egg yolk; mix well to combine. Gradually incorporate the all-purpose flour until a smooth dough forms. Chill the dough in the refrigerator for about 30 minutes to firm up.
- Make Chocolate Cardamom Filling: In a small saucepan, bring the heavy whipping cream to a simmer over medium heat, then pour it over the semisweet chocolate in a heatproof bowl. Let it sit for 2-3 minutes, then stir until smooth. Stir in ground cardamom and sea salt. Allow the filling to cool and thicken slightly while preparing the dough.
- Shape and Bake Cookies: Preheat the oven to 350°F (175°C). Roll out the chilled dough on a floured surface to about ¼ inch thickness. Cut dough into desired cookie shapes. Place half of the cookies on a baking sheet lined with parchment paper. Spread a spoonful of the chocolate cardamom filling onto each cookie, then top with the remaining cookies to create sandwiches. Bake for 15 minutes or until cookies are lightly golden around the edges. Let cool completely on wire racks.
- Prepare Orange Glaze: In a bowl, whisk together the powdered sugar and 2 tablespoons of fresh orange juice. Add more orange juice gradually until the glaze reaches a smooth, pourable consistency.
- Glaze and Finish Cookies: Drizzle or brush the orange glaze over cooled cookie sandwiches. Allow the glaze to set before serving or storing.
Notes
- Make sure the butter is softened but not melted for the best dough texture.
- The orange zest adds a bright, fresh flavor — use unwaxed, organic oranges if possible.
- The cardamom in the chocolate filling is optional but adds a lovely, warm spice note.
- For a different flavor twist, substitute semisweet chocolate chips with dark or milk chocolate.
- Store cookies in an airtight container at room temperature for up to 5 days; glaze may soften over time.
- These cookies freeze well once glazed; thaw at room temperature before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 208 kcal
- Sugar: 11 g
- Sodium: 64 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.3 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 34 mg
