Chocolate-Dipped Orange Shortbread Recipe

Turn any frown upside down with this orange shortbread recipe! This recipe dips half of the shortbread in chocolate and has a light, citrus flavor.

From "Southern from Scratch"
July 2018

  • shortbread cookies
    Enjoy this delightful shortbread recipe with a warm cup of tea or coffee.
    Photo by Johnny Autry
  • southern from scratch cover
    “Southern from Scratch” by Ashley English opens up a new world of Southern cooking with over 150 recipes and ideas that incorporate classic Southern staples.
    Cover courtesy of Roost Books
  • shortbread cookies
  • southern from scratch cover

Total Hands-On Time: 3 hrs 5 min

Preparation Time: 2 hrs 30 min

Cook Time: 35 min

Yield: 2 dozen

In Southern from Scratch: Pantry Essentials and Down-Home Recipes, Ashley English teaches readers how to build a "from-scratch" Southern pantry with 50 recipes, and offers 100 additional recipes that offer new twists to Southern favorites. This book is full of fundamental recipes and opens up a world of Southern cuisine. The following excerpt is from Chapter 8, "Sweeteners and Desserts."

Shortbread dipped in chocolate will instantly placate crabby children and cantankerous adults alike. Pair with a well-steeped mug of Earl Grey or a press pot of French roast for an afternoon delight.


  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 teaspoon sea salt
  • 1 cup Butter, cut into chunks
  • Zest of 1 orange
  • 1 cup (about 6 ounces) baking chocolate (at least 60 percent cocoa content)


  1. Pulse the flour, sugar, and salt together in a food processor until combined. Add the butter and orange zest, and pulse until the mixture begins to come together and hold its shape. This will take about 1 to 2 minutes, so don't worry if the mixture looks crumbly at first.
  2. Divide the dough in half. Set one half on a sheet of parchment paper, shape it into a 6-inch log, and roll it up in the parchment. Repeat with the second half of dough. Place both parchment-wrapped logs in the refrigerator and chill for 1 to 2 hours.
  3. Preheat the oven to 300 degrees Fahrenheit. Line two cookie sheets with parchment paper or silicone baking mats. Remove the dough logs from the refrigerator. Slice each log into 12 rounds, about 1/2-inch thick each.
  4. Bake for 30 to 35 minutes, until the edges just begin to brown. Cool the shortbread for 5 minutes in the pan, and then transfer to wire cooling racks to cool completely.
  5. Melt the chocolate in a double boiler or a microwave. Dip half of the shortbread in the chocolate, shake off any excess drips, and place on wax paper or a silicone baking mat. Set aside to harden. Store in an airtight lidded container and consume within 1 week.

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Excerpted from Southern from Scratch, by Ashley English, © 2018 by Ashley English. Photographs by Johnny Autry, © 2018 by Johnny Autry. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications, Inc. Boulder, CO.