Shortbread cookies with chocolate, orange and brandy
Delicious Wintery cookies to please the crowd: this combo never stops surprising!
Chocolate, Cookies, Orange, Shortbread
In the fridge for:
2-inch cookie cutter
I highly recommend using a scale and measure in grams. Cups are not precise enough.
2 cups + 2 tablespoons
Organic all purpose flour
High quality unsalted butter
Orange zest (from 1 orange)
Add flour, powdered sugar, unsalted butter, egg, salt, orange zest and brandy to a food processor and blend until you get a crumbly mixture.
*You can also do everything into a stand mixer.
Take it out on a floured work surface and work with your hands until you get a nice dough (do not OVER work)
Gently flatten dough with your hands, cover with plastic wrap and let chill in the fridge for about 30-60 minutes.
: if the dough is very soft, put into freezer instead.
Roll out the dough on a floured work surface (alternatively use two sheets of parchment paper) about 0.2 inch thickness (about half a centimetre).
Cut into shapes using a cookie cutter, and arrange them on a cookie sheet, lined with parchment paper (I made 40 cookies using a 5 centimetres - 2 inches - cutter).
At this point I recommend letting cookies chill into the fridge for about 10 minutes, so they hold their shape while baking.
Bake cookies at 180° C / 355° F for about 14-17 minutes (every oven is different).
Let cookies cool down, then decorate with melted chocolate (dark or milk) using a piping bag or simply a spoon.
© Healthy Little Cravings