Orange, cranberry and chocolate, the perfect combination for a Fall day. These cookies are sweet from the organic powdered sugar and chocolate, with a hint of tartness from the orange peel and dried cranberries. Similarly to my rose pistachio shortbread cookies, these cookies are soft and buttery, which makes them so decadent.
If you’re from the U.K., then these shortbread cookies will remind you of jaffa cakes, which were one of my favorite sweet treats growing up. If you’re from the U.S., then you’ll just have to try this recipe out to know what jaffa cakes taste like because it’s almost impossible to find them here. All I can say is that orange and chocolate is one of the best flavor combinations ever. Let me know what you think!
Orange Cranberry Chocolate Covered ShortbreadPrint Recipe
- Orange Cranberry Chocolate Covered Shortbread
- 1 cup room-temperature vegan butter
- 1 1/2 cups white all-purpose flour
- 1 cup organic powdered sugar
- 1/3 cup orange peel (about 2 small oranges)
- 2/3 cup dried cranberries
- 1/2 tbsp vanilla flavoring
- 1/2 tbsp orange flavoring
- 1/2 cup organic cane sugar
- 8 oz vegan chocolate chips
- Orange Blossom Buttercream
- 1 cup room temperature vegan butter
- 3 cups organic powdered sugar
- 2 tsp non-dairy milk
- 1 tbsp orange blossom water
Pre-heat the oven to 300f.
Using a food processor, process the orange peel and dried cranberries so they become small pieces (this will make it easier to use the cookie cutters).
Add the softened vegan butter into a large bowl. Then sift in the confectioner's sugar into the same bowl. Using a hand-held or standing mixer, mix the butter and sugar until they have combined into a creamy consistency.
Add the orange flavoring, vanilla flavoring, orange peel, and dried cranberries.
Sift the flour into the bowl and continue to mix on medium to low speed until the batter becomes completely mixed. You will know it is done mixing when the dough has become clumpy and most of it has stuck onto the mixer's paddle(s).
Separate the dough into two balls and roll out the first ball using a rolling pin. Cut out the cookies using a cookie cutter of your choice (I used a small round cutter) and place into the fridge for 30 minutes.
Place onto a waxed baking sheet and bake for 20 minutes.
Let the cookies cool for at least another 15 minutes before you take them off the baking sheet.
Melt the chocolate chips over a double broiler until melted and smooth. When the cookies are completed cooled, dip each cookie into the chocolate half way. Sprinkle the chocolate covered half of the cookie with the remaining orange/cranberry mixture and let the chocolate harden completely at room temperature before serving.
If you want to make these into cookie sandwiches then make a batch of orange blossom buttercream (see instructions in notes below) and pipe a little between two cookies and enjoy!
Orange Blossom Buttercream
Cut the room temperature vegan butter into small cubes and place into a large bowl along with the non-dairy milk and orange blossom water. Place 1/2 cup of the powdered sugar and use a hand-held or standing mixer to cream the butter. Once completely creamed, add the rest of the powdered sugar and mix again until smooth.