These Orange Poppy Seed Shortbread Cookies are my new favourite twist on a classic! They’re peppered with poppy seeds and orange zest. As the finishing touch, they are dipped in orange chocolate and sprinkled with chopped pistachios. Santa will be happy with these!
Hey everyone! Today I’m bringing you lots of Christmas cheer! I’ve partnered with some fellow friends and food bloggers and we’re each sharing a delicious recipe that you can enjoy over the holidays. Be sure to check ’em all out! My contribution is my favourite – shortbread cookies! Grab a glass of cold milk and let’s get to it!
There’s something about shortbread cookies that I love. There’s nothing fancy about ’em, but you can dress ’em up as you please. I think I love the buttery texture of them. You know me and my butter – loves it! I’ve been enjoying these from a young age and I make them every Christmas.
That’s the funny thing about food and about recipes, in general. The very special ones are often tied to people or memories so they become more than just food. What’s something special that you love to make and what memory does it bring to mind? I’d love to hear!
We decorated our tree this weekend while listening to Christmas records and having a glass of vino. So fun! There’s something special about breaking out the box of ornaments and going through them. They are all so special and each brings back sweet memories.
Every year I try to add special ones to our collection. This year I even bought the infamous lamp from A Christmas Story. If you follow me on Instagram, I shared a little video on my IG story. I didn’t grow up watching this movie, but hubby did and I was hooked ever since.
I dipped these in Terry’s Orange Chocolate to really punch up the orange flavour. This is not a sponsored post or anything, I just really enjoy that chocolate. Not sure if they are popular in the US, as they are around here. They are an orange-shaped ball of chocolate with individual segments and when you ‘whack’ it on a hard surface the segments release. You can get various versions of it; I used the dark chocolate version for this recipe.
And don’t forget to check out all these other delicious recipes!
Ugly Sweater Gingerbread Cookies from What Should I Make For
Gingerbread Cookies – All Spruced Up from The Sweet Nerd
Hot Chocolate Marshmallow Cookies from The Beach House Kitchen
Brandy-Spiked Mexican Hot Chocolate from Beyond Mere Sustenance
Lemon Pistachio Shortbread Cookies from Seasons and Suppers
Lemon Drop Italian Cookies from Ciao Chow Bambina
Hedgehog Cookies from Contemplating Sweets
S’mores Cookies from The Busy Spatula
Vegan Gingerbread Cookie Bars from Salt and Lavender
Bradshaw Cookies: A Sour Cream Cookie with Cream Cheese Frosting from Meg is Well
Hope you enjoy these Orange Poppy Seed Shortbread Cookies as much as I do!
P.S. If you missed my last post, you can check it out here.
P.P.S If you think these Orange Poppy Seed Shortbread Cookies will make your belly happy too, please be sure to hit that little Pin button down below. Many thanks, you guys! XO
Orange Poppy Seed Shortbread Cookies
- 1 cup corn starch
- 1 cup icing sugar
- 2 cups all purpose flour
- 1/2 tsp salt
- 1 tsp orange zest -from about 1 orange
- 1.5 cups unsalted butter -cubed, softened (room temperature)
- 1 tsp pure vanilla extract
- 1/2 tsp orange extract
- 1 Tbsp poppy seeds
- 1 Terry's Orange Chocolate -melted (I used dark) and about 156 g of chocolate. See below.
- 1 Tbsp unsalted butter
- 4-5 Tbsp pistachios -roughly chopped
- In a mixer combine corn starch, icing sugar, flour, salt, and orange zest, stirring to combine. Add butter and both extracts and blend until combined and dough is soft, about 1-2 minutes.
- Add poppy seeds and blend a minute or so until incorporated. Form into a ball and wrap in plastic wrap and place in refrigerator for 20-30 minutes until dough firms up a little and is easier to handle (it's soft at this point).
- Remove dough from refrigerator and shape into 1 inch balls. Place on parchment lined baking sheet, about 1 inch apart. Flatten balls to about 1/4 inch thick with your hand or floured fork.
- Preheat oven to 300F and bake 20-24 minutes or until edges are slightly golden (these cookies don't get a lot of colour). Cool on wire rack. Depending on the size of your sheet pan, you may have to bake the cookies in batches. Once cooled, dip in melted orange chocolate/butter mixture and sprinkle with chopped pistachios.
- Place on wax paper lined sheet pan and let chocolate harden completely. To speed cooling/hardening of chocolate, place in freezer for about 10 minutes or until chocolate hardened. Remove and enjoy!
To melt orange chocolate, chop, place in a microwave safe bowl with 1 Tbsp of unsalted butter and heat for about 30-45 seconds at a time, stirring in between, until chocolate is just melted.