Chocolate Orange Rosemary Shortbread

Chocolate Orange Rosemary Shortbread
It's time for some shortbread! Shortbread cookies are so easy to make and a holiday classic! At their base they are a simple mixture of butter, sugar and flour and there is something that is just magical about how these buttery cookies melt in your mouth! Yum! In addition to making plenty of batches of basic shortbread I like to add different flavours to several batches each holiday season and these chocolate orange rosemary shortbread are my current favourite! The orange and dark chocolate flavour combo is a classic and it works so amazingly well in creamy shortbread cookies with the hint of rosemary adding something really special to mix! These chocolate orange rosemary shortbread cookies are an amazing addition to any holiday cookie platter and they make for an excellent gift, from the heart!

Chocolate Orange Rosemary Shortbread

Chocolate Orange Rosemary Shortbread

Chocolate Orange Rosemary Shortbread

Chocolate Orange Rosemary Shortbread
Chocolate Orange Rosemary Shortbread

Chocolate Orange Rosemary Shortbread

Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 24

The magical flavour combination of orange and chocolate in let in your mouth, buttery shortbread cookies with a hint of rosemary!

  • 1 cup (2 sticks) butter, room temperature
  • 1/2 cup confectioners sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange zest
  • 2 teaspoons rosemary, chopped
  • 1 1/2 cups all-purpose flour
  • 1/2 cup cornstarch*
  • 1/2 teaspoon salt
  • 1/2 cup dark chocolate, cut into small pieces
  • 1/2 cup candied orange peel, diced
  1. Cream the butter and sugar before mixing in the vanilla extract, orange zest and rosemary.
  2. Mix the flour, cornstarch and salt.
  3. Mix the flour mixture into the butter mixture until just combined and mix in the chocolate and candied orange peel.
  4. Form into the desire shape, about 1/4 inch thick, place them on a parchment lined baking pan and bake in a preheated 325F/170C oven until they just start to turn lightly golden brown on the bottom, about 10-15 minutes.

Option: Replace some or all of the cornstarch with flour where the cornstarch makes for a softer textured cookie.
Nutrition Facts: Calories 138, Fat 8.8g (Saturated 5.6, Trans 0), Cholesterol 21mg, Sodium 55mg, Carbs 13.6g (Fiber 0.6g, Sugars 4.3g), Protein 1.2g
Nutrition by: Nutritional facts powered by Edamam


Maria Lichty said...

I've got to give these a try, these look delicious!

Heather Christo said...

I LOVE the addition of rosemary!

Anonymous said...

Would it work to use dried rosemary?

We Are Not Martha said...

I loveee orange and rosemary together. These sound just delightful!


Elsie said...

I gotta try this out! Looks delicious!

2pots2cook said...

Great idea ! Thank you ! Happy Holidays !

Jenny said...

Ahhhh, love these flavors together! Perfection!!

marla {Family Fresh Cooking} said...

Love the rosemary in these cookies!

Kevin Lynch said...

Anonymous: Fresh rosemary works best but chopped dry rosemary should be good.


This looks scrumptious!

Julie | Table for Two said...

Oh, Kevin! So delicious! I can literally almost taste them!

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