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Chocolate Orange Rosemary Shortbread

Decadent Chocolate Orange Rosemary Shortbread Delight

Indulge in Chocolate Orange Rosemary Shortbread, a delightful combination of chocolate and citrus topped with rosemary, perfect for gifting and gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour
Servings: 24 cookies
Course: Dessert
Cuisine: Baked
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Unsalted Butter room temperature
  • 1/2 cup Confectioners Sugar
  • 1 teaspoon Vanilla Extract
  • 1 tablespoon Orange Zest freshly grated
  • 1 tablespoon Rosemary finely chopped
  • 2 cups All-Purpose Flour
  • 1/2 cup Cornstarch
  • 1 pinch Salt
  • 1 cup Dark Chocolate cut into small pieces
  • 1/2 cup Candied Orange Peel diced

Equipment

  • electric mixer
  • mixing bowl
  • whisk
  • spatula
  • parchment paper

Method
 

Step-by-Step Instructions
  1. Cream together the unsalted butter and confectioners' sugar until light and fluffy, about 3-5 minutes. Incorporate vanilla extract, orange zest, and chopped rosemary.
  2. In a separate bowl, whisk together flour, cornstarch, and a pinch of salt until evenly mixed.
  3. Fold the dry ingredients into the creamed mixture until just combined. Stir in chocolate pieces and candied orange peel.
  4. Shape the dough into a log about 1.5 inches in diameter, wrap in plastic wrap, and chill for at least 30 minutes.
  5. Preheat oven to 325°F (170°C). Slice the dough into rounds and place on a parchment-lined baking sheet. Bake for 10-15 minutes.
  6. Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.