I think watching Marie Kondo videos had the reverse effect on me in that I did not empty my house of useless goods and instead purchased more items. But like I said, they brought me Joy and in the end, isn't that what matters most? The culprit this week was the batch of Sumo oranges I bought to look cute in my new bowl on my counter. If you haven't tried these oranges, you must because they are fantastic! Admittedly, they aren't the most beautiful looking but the taste is amazing. I maxed out my eating on them for the week but decided to incorporate one into my baking.
Shortbread cookies are my all-time favorite cooking because of well...butter. Butter brings me joy. In order to incorporate my oranges, I added in the zest from an orange and the juice. Is there anything better than a citrus element? In fact, I have a lemon blueberry bread currently baking in the oven. Orange in a baked good is just so perfect.
1 cup (2 sticks) unsalted butter
2/3 cup confectioners' sugar
orange zest from one orange (about 2 tbsp)
1/2 tsp salt
1 tsp vanilla extract
2 1/4 cups all-purpose flour
3 tbsp orange juice (from orange)
10 oz chocolate for melting
Using a mixer, cream sugar and butter together until light and fluffy, scraping down the sides of the bowl as needed. Add the orange zest and vanilla and continue to mix. In a medium bowl whisk flour and salt together. Add flour mixture to the butter and mix until combined. Remove dough from the mixer bowl and press until a ball in formed. Roll the dough into a log about 12 inches long and 2 inches in diameter. Wrap in plastic wrap and chill for 2 hours or overnight. Remove dough from fridge and place onto a floured surface. Preheat the oven to 325 degrees. Grease a baking sheet with cooking spray or line it with parchment paper. Cut the log into 1/4 inch pieces and place on baking sheet one inch apart. Bake for 15 - 18 minutes. Remove from the oven and transfer the cookies to a wire wrack to cool. Meanwhile melt chocolate in a saucepan over medium heat. Stir in the orange juice into the chocolate mixture. Dip each cookie into the chocolate mixture and place to dry on parchment paper. Coat the cookies with any remaining orange zest if desired.