Our neighbor, and QC Cadre member, gave us mandarin oranges off her tree, so once again I “processed” and returned to her in a different form. I thought the chocolate dipped orange shortbread cookies were really good, until I sampled the cranberry pistachio shortbread cookies.

Both are easy to make and take little hands-on time, and both are well worth the effort.

Chocolate Dipped Orange Shortbread Cookies

INGREDIENTS
• 1 c unsalted butter, softened
• ½ c powdered sugar
• 2 tsp orange zest (from 1 orange)
• 1 tsp vanilla extract
• 2 c all-purpose flour
• ¼ teaspoon salt
• ½ c dark or semi-sweet chocolate, melted
• finely chopped candy orange or zest for garnish

METHOD

1. In a large mixing bowl, cream the softened butter and powdered sugar until light and fluffy.
2. Mix in the orange zest and vanilla extract until evenly combined.
3. In a separate bowl, whisk together the flour and salt. Gradually add this to the wet ingredients, mixing until the dough just comes together.
4. Roll the dough into a log about 2 inches in diameter, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour or until firm.
5. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
6. Slice the chilled dough into 1/4-inch-thick rounds and place them on the prepared baking sheet, about 1 inch apart.
7. Bake for 15-20 minutes, checking often after 12, until the edges are lightly golden. Allow the cookies to cool completely on a wire rack.
8. Once cooled, dip half of each cookie into the melted chocolate and place them on parchment paper to set. Sprinkle with finely chopped candied orange or additional orange zest if desired.
9. Let the chocolate set fully before serving or storing in an airtight container.

Cranberry Pistachio Shortbread Cookies Recipe

INGREDIENTS
• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup powdered sugar
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup dried cranberries, chopped
• 1/2 cup shelled pistachios, chopped

METHOD

1. In a large bowl, beat the softened butter and powdered sugar until light and fluffy, about 2-3 minutes. Add the vanilla extract and mix until combined.
2. Add the Flour and Salt:
3. Gradually add the flour and salt to the butter mixture, mixing until just combined.
4. Fold in the Cranberries and Pistachios:
5. Gently fold in the chopped dried cranberries and pistachios until evenly distributed throughout the dough.
6. Divide the dough in half and shape each portion into a log about 2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 1 hour, or until firm.
7. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Remove the dough logs from the refrigerator and slice them into 1/4-inch-thick rounds.
8. Place the cookies on the prepared baking sheet, about 1 inch apart. Bake for 15-20 minutes, checking often after 12, until the edges are lightly golden.
9. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.