Shortbread Cookies with Chocolate and Tangerine – Light buttery tangerine shortbread cookies with chocolate drizzle and candied tangerine rind. This shortbread cookie recipe is sure to make your cookie tins zesty this holiday season!
We all have our favorite kind of cookie…
Although I make shortbread cookies all year long, I look forward to making them the most during the holidays because there are so many possible variations, and they pack and ship so well.
This year’s shortbread cookie recipe is a zesty tangerine shortbread with chocolate drizzle and candied tangerine rinds sparkling above.
The combination of rich butter, smooth Gold Medal Flour, and bitter-sweet tangerine zest make a glorious base for the decedent toppings.
I always use Gold Medal Flour for holiday baking, because I can count on its flavor and texture to be perfect in every bag I buy.
I made the butter cookies dough and placed it in the fridge to chill, while I made the candied tangerine rinds, to save time.
Anytime you candy citrus rinds it’s important to follow a 3 step cooking process, to ensure they are soft and tender, yet retain their color. You can do the first two steps in the microwave for convenience. Simply place them in a microwave-safe bowl, cover with water, and bring to a boil. Drain and repeat. Then you are ready to boil them in sugar syrup.
After that, toss them with sugar so they sparkle!
Then roll out the shortbread cookies, bake them, and drizzle them with melted chocolate, before placing a citrusy jewel on each cookie!
These butter cookies look and taste bright, and full of holiday cheer.
They are sure to put smiles on your friends faces!
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