Chocolate-Dipped Orange Shortbread Cookies

Ingredients and Weight:

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour, plus more for rolling
• Zest of 1 orange
• 1 cup semisweet chocolate chips
• 1/4 cup vegetable oil

Preparation Time:

20 minutes

Cooking Time:

12-15 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the egg and vanilla extract.
4. Gradually add the flour, mixing until just combined.
5. Stir in the orange zest.
6. Divide the dough in half and wrap each half in plastic wrap. Refrigerate for at least 30 minutes.
7. On a lightly floured surface, roll out one half of the dough to 1/4-inch thickness.
8. Cut out cookies using a 2-inch round or heart-shaped cookie cutter.
9. Place the cookies on a parchment paper-lined baking sheet.
10. Repeat with the remaining dough.
11. Bake for 12-15 minutes, or until the edges are golden brown.
12. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
13. Dip half of each cookie into melted semisweet chocolate.
14. Place the chocolate-dipped cookies on a parchment paper-lined baking sheet and refrigerate for 15 minutes to set.

Nutritional Information:

• Serving size: 1 cookie
• Calories: 160
• Fat: 8g
• Carbohydrates: 18g
• Protein: 2g

Dish Characteristics:

• Rich and buttery shortbread cookies with a hint of orange
• Dipped in semisweet chocolate for extra sweetness and indulgence
• Perfect for tea time, dessert, or as a gift

User Comments:

• "These cookies are so delicious! The orange zest gives them a unique and flavorful twist."
• "The chocolate-dipped orange shortbread cookies were a hit at my party!"
• "These cookies are easy to make and perfect for any occasion."
• "I love the combination of orange and chocolate in these cookies."
• "These cookies are the perfect balance of sweet and tart."

Special Precautions and Tips:

• Be sure to chill the dough before rolling and cutting the cookies. This will help prevent the cookies from spreading too much in the oven.
• If you don't have semisweet chocolate chips, you can use milk chocolate or dark chocolate instead.
• If the chocolate is too thick, you can add a little vegetable oil to thin it out.
• Let the chocolate-dipped cookies set completely before serving. This will prevent the chocolate from smudging.