Chocolate-Dipped Orange Shortbread Rounds Chocolate-Dipped Orange Shortbread Rounds

Author: Canadian Living

  • Portion size 60 servings
  • Credits : Canadian Living Holiday Cookbook: Fall 2010




In large bowl, beat together butter, sugar, orange rind and salt until fluffy; stir in flour and cornstarch to make smooth dough.

Divide dough in half. Form each into 10-inch (25 cm) log. Wrap each and refrigerate for 1 hour.

Slice logs into 1/4-inch (5 mm) thick rounds. Place, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. Bake in 325°F (160°C) oven until firm, about 15 minutes. Let cool on pans for 5 minutes; transfer to racks and let cool completely.

Coating: In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate; let cool to room temperature.

Dip half of each cookie into chocolate, shaking off excess. Refrigerate on waxed paper–lined baking sheets until firm, about 30 minutes.

Nutritional facts Per cookie: about

  • Sodium 10 mg
  • Protein 1 g
  • Calories 66.0
  • Total fat 4 g
  • Potassium 6 mg
  • Cholesterol 8 mg
  • Saturated fat 3 g
  • Total carbohydrate 7 g


  • Iron 2.0
  • Folate 4.0
  • Vitamin A 3.0
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Baking & Desserts

Chocolate-Dipped Orange Shortbread Rounds