Chocolate Dipped Orange Cranberry Shortbread Cookies
Packed with zesty orange and warm vanilla flavor, these square-shaped shortbread cookies are flecked with chewy dried cranberries and candied orange peel cubes, then dipped and drizzled in luscious Belgian White and Dark Chocolates for an irresistible finish. Serve them up on party trays at your next holiday gathering, or pack them into decorative tins for a sweet seasonal gift!
- Author
- Hannah Gray
- Cook Time
- 18-25 minutes
- Servings
- (24) 2" Square Cookies
- Category
Easy
- Cuisine
Cookies
Ingredients
- 1 cup (75g) Candied orange peel cubes
- ½ cup (50g) Dried cranberries
- 1 cup (227g) Unsalted butter, softened
- ⅔ cup (134g) Granulated sugar
- 1 tsp Vanilla Moroni Flavor Paste
- 1 tbsp Orange Flavor Paste
- ½ tsp Salt
- 1 tbsp (8g) Cornstarch
- 2 cups (248g) All-purpose flour
- 1 cup (150g) Belgian White Chocolate see recipe notes*
- 1 cup (150g) Belgian Dark Chocolate see recipe notes*
Directions
- Preheat the oven to 350°F. Line a 9x13” pan with parchment paper.
- Cream butter and sugar in a large bowl with an electric mixer. Mix in Vanilla Moroni Flavor Paste, Orange Flavor Paste, salt, and then cornstarch. Slowly mix in flour until combined, then stir in candied orange peel cubes and dried cranberries.
- Press dough into a thin layer in the prepared pan. Bake for 18-25 minutes for soft-baked shortbread.
- Cool completely before slicing into squares of your desired size (to replicate pictured cookies, cut into 2” squares).
- Melt chocolate in 30 second intervals in the microwave, then 15 second intervals, stirring after each one until chocolate is completely melted.
- Dip shortbread cookies halfway into the melted chocolate of your choice. Drizzle with more chocolate if desired, and enjoy!**