It’s that time of the year again…a time when a group of us food bloggers post cookie recipes to get you ready for the baking, gifting and eating season! Follow #sweetestseasoncookies to see all the recipes.
I actually did a shortbread recipe for this virtual cookie exchange a few years ago, so I thought I would use that as my base idea and jazz it up a bit. And I happen to have an orange around. And white chocolate chips. And a Christmas tree-shaped cookie cutter.
Don’t you just love that you can dress up a simple shortbread recipe in so many ways?!
With this recipe, I really love how these cookies ended up tasting like Creamsicle. If you’re a fan of that creamy orange and vanilla flavor, then you will love these. And once you make the white chocolate glaze, you can dip it or pipe it or whatever.
This recipe would be super fun for cookie decorating with family, friends and kids, too!
Enjoy and happy holidays!
Orange & White Chocolate Shortbread
Enjoy the sweet tastes of the holiday season with these creamsicle-inspired shortbread cookies.
Ingredients
- 1/2 cup (1 stick) unsalted butter at room temperature
- 1/2 tsp. vanilla extract (or 1/4 tsp. vanilla paste)
- 1/4 cup sugar
- 3/4 tsp. orange zest
- 1 1/4 cup flour, plus extra for rolling out dough
- 1/4 tsp. salt plus a pinch
- 1/3 cup white chocolate chips
- 1/2 tsp. coconut oil
Instructions
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In a stand mixer with the paddle attachment (or with a hand mixer), cream butter and sugar until they are just combined. Add in the vanilla extract or paste and 1/2 tsp. orange zest and mix.
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In a medium bowl, whisk together the flour and salt. Add them to the butter and sugar mixture and mix on low until the dough starts to come together. Add another tbs. of butter if the dough isn't coming together. Form the dough into a disk about 1" thick, wrap and chill in the fridge for 30 minutes.
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Heat oven to 350. Flour your surface and roll out the dough to 1/2" thick, then use a small glass or cookie cutter to cut into desired shapes.
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Place cookies on a cookie sheet lined with parchment paper of a Silpat and bake for 10-15 minutes. Remove just when their edges are starting to lightly brown. After a few minutes, move the cookies to a cooling rack and let them cool completely.
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Make your glaze by microwaving the white chocolate chips and coconut oil in a small bowl for 30-second increments, until it melts together when stirred. Then, stir in 1/4 tsp. orange zest. Add into a piping bag or just use a spoon to glaze cookies. Refrigerate to help glaze set and enjoy!