Chocolate Orange Shortbread Cookies

From Garrett McCord

Makes 30 cookies

INGREDIENTS

• • 4.5 oz flour

  • 3 oz unsweetened cocoa powder

  • 6 oz butter (salted), room temperature

  • 5 oz sugar

  • 1 tsp pure vanilla extract

  • 1 tbs of orange zest

METHOD

• 1. Preheat oven to 325°F

  2. Line two baking sheets with parchment paper.

  3. Sift together the flour, cocoa powder, and salt in a bowl. (Do not skip this step as cocoa powder has a tendency to clump. You want the dry ingredients sifted to ensure a tender cookie.) Set aside.

  4. Beat the butter and sugar together on medium speed in a mixer for 5 minutes, being sure to scrape down the sides and bottom as needed.

  5. Add the vanilla and orange zest and mix for 30 seconds.

  6. Add about half the flour mixture and mix on low speed.

  7. Scrape down the bottom and sides and add the rest of the flour mixture. Once incorporated mix at medium speed for 2 minutes.

  8. Roll out the dough to 1/4-inch thickness between two sheets of plastic wrap (this avoids the need for extra flour). If the dough gets too soft, place it in the freezer for ten minutes to firm it up before you continue rolling or cutting.

  9. Cut into desired shapes and place on the baking sheets about 1-inch apart.

  10. Bake for 13-15 minutes, rotating the pans halfway through baking.

  11. It can be difficult to tell when these cookies are done, so when they smell like freshly baked cookies and the edges are slightly firm but still give a bit then consider them done.

  12. Remove the pans and allow the cookies to cool for a minute or two before moving to a wire rack to cool completely.