Ingredients
Equipment
Method
- In a large bowl, beat the softened butter, powdered sugar, and vanilla extract with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- Mix in the fresh orange zest until well combined.
- In a separate bowl, whisk together the flour and salt. On low speed, gradually add the flour mixture to the butter mixture, mixing until just combined. Do not overmix.
- Transfer the dough to a sheet of plastic wrap and shape it into a log about 2 inches in diameter. Wrap tightly and refrigerate for at least 2 hours, or until firm.
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper. Unwrap the chilled dough and slice it into 1/4-inch thick rounds.
- Place the cookies 1 inch apart on the prepared baking sheets. Bake for 12-15 minutes, until the edges are just beginning to turn golden brown. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Once cookies are completely cool, melt the chopped chocolate in the microwave in 30-second intervals. Dip half of each cookie into the chocolate. Place on the parchment paper and let the chocolate set completely before serving.
Nutrition
Notes
Ensure the butter is softened, but not melted, for the best texture.
Do not skip the chilling step, as it is crucial for preventing the cookies from spreading.
Store in an airtight container at room temperature for up to one week.
Do not skip the chilling step, as it is crucial for preventing the cookies from spreading.
Store in an airtight container at room temperature for up to one week.