Orange Chocolate Shortbread Cookies With Pistachio Recipes

Steps:

• Preheat the oven to 350 degrees F. Butter an 11-inch fluted tart pan with a removable bottom. In a large bowl, with an electric mixer on medium, beat the butter and sugar until combined and fluffy, about 2 minutes. Add the egg yolks and orange zest and beat until combined. Beat in the flour, salt and baking powder. Add the pistachios and beat just until evenly distributed.
• Tip the dough into the prepared pan and press it into an even layer. Freeze until firm, about 15 minutes.
• Sprinkle the top of the dough with sanding sugar and bake on a rimmed baking sheet until the shortbread is golden brown and set, 20 to 25 minutes. Transfer the baking sheet holding the tart pan to a rack to cool for a few minutes. While the dough is still warm, remove the pan edges and cut the cookie into wedges. Let cool completely.
• Carefully separate the wedges and set them on a work surface. Drizzle with melted chocolate. Let stand at room temperature until the chocolate has set, about 1 hour.

Steps:

• Set racks in the upper and lower thirds of an oven, and preheat to 325 degrees. In the bowl of a standing mixer, fitted with a paddle attachement, beat the butter and sugars on medium speed for about ten minutes, or until the mixture is light in color, and very soft and fluffy. Stir in the orange oil and zest. In a separate bowl, measure out and then sift the flour. Fold the flour into the batter by hand, taking caution not to overmix. Place a handful of the dough at a time on a lightly floured work surface. With a lightly floured hand, pat each piece down to 3/8-inch thick. Connect each piece to the next, making a rough rectangular shape. If the dough sticks, loosen it with a small paddle knife or spatula. Try to use the flour sparingly. Cut the dough, using a round metal cutter, about 2 inches in diameter. Transfer the cut pieces onto the prepared pans, spacing about 1 1/2 inches between each. Press remaining scraps together and continue cutting until there are no scraps left. Bake the shortbreads for 15-20 minutes, rotating the cookie sheets from bottom to top shelves half-way through the cooking process. The cookies will be pale golden in color when they are done. Allow to cool for two minutes on the cookie sheets, then transfer to a cooling rack. Melt the chocolate over a double boiler. Meanwhile, spread chopped pistachios out upon a large plate. Clear a space next to the plate of pistachios for the bowl of melted chocolate, and on the other side, for parchment paper to set the finished cookies on. Once the cookies are completely cool, dip the bottoms (about one third of the way up) in the melted chocolate. Immediately dip melted chocolate portion of the cookie in the pistachios. Set the finished cookies on a piece of parchment, and allow the chocolate to harden. Store in a tightly-covered container.

Steps:

• Combine flour, sugar, 2 tablespoons orange zest, cinnamon, nutmeg, and cloves in the bowl of a stand mixer fitted with the paddle attachment. Add butter and beat until mixture resembles crumbs and starts to stick together. Work until dough sticks together and forms a smooth ball that is not sticky, adding milk if mixture is too dry. Press into a disk shape and wrap in wax paper. Chill in the refrigerator for 30 minutes
• Preheat the oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
• Lightly flour a clean countertop. Roll dough to 1/2-inch thickness. Cut into shapes with cookie cutters and place on the prepared baking sheets.
• Bake cookies in the preheated oven until bottoms are lightly golden, 18 to 22 minutes. Transfer cookies to wire racks and cool completely, about 30 minutes.
• Line the countertop with wax paper. Dip tops of cookies into the melted chocolate, allowing excess to drip back into the bowl. Place cookies on the wax paper and immediately sprinkle tops with remaining 1 tablespoon orange zest. Let dry.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, orange zest and vanilla. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture., Divide dough in half. Roughly shape each portion into a 7-in. roll along the long end of a 14x8-in. sheet of waxed paper. Tightly roll waxed paper over dough, using the waxed paper to mold the dough into a smooth roll. Place waxed paper-covered roll in an airtight container; freeze 30 minutes or until firm, or refrigerate overnight. , Preheat oven to 350°. Sprinkle pistachios on a rimmed baking sheet. Unwrap and roll each roll of dough in pistachios. Cut dough crosswise into 1/4-in. slices. Place 1/2 in. apart on parchment-lined baking sheets. Bake 6-8 minutes or until bottoms are light brown. Cool slightly on pan. Remove from pans to wire racks to cool completely., In a small bowl, combine confectioners' sugar, orange juice and butter until smooth. Spread over cookies. If desired, sprinkle with additional pistachios. Let stand until set.