Clementine and grapefruit shortbread with dark chocolate chunks
One of my favorite combinations is citrus and chocolate. This variation of a classic shortbread cookie encapsulates that flavor perfectly. The sweetness of the cookie compliments the bittersweet notes and pops of flavor coming from candied peel and chocolate pieces.
As with many cookies, these can be made in advance and sliced and frozen for later use. Just note they may take a minute or two longer to bake if you are starting with frozen dough.
While this recipe calls for candied grapefruit peel, other candied citrus peel can certainly be substituted.
I hope you enjoy these cookies as much as I do!
– The Recipe –
Citrus & Chocolate Chunk Cookies
prep time: 10 min
total time: 2 hrs 30 min
makes: 5 dozen
Ingredients
- 1 c of salted butter, softened
- 1/2 c granulated sugar
- 2 c flour
- 1/2 t salt
- 1 clementine (zested and juiced)
- 2 1/2 T milk
- 3/4 t vanilla extract
- 1/4 t orange extract
- 3/4 c dark chocolate, chopped
- 1/2 c candied grapefruit peel, chopped
Directions
- In a mixing bowl, beat the sugar and butter together on medium speed until well creamed, about 3 minutes.
- Add the salt, milk, vanilla, clementine zest and juice, and orange extract and briefly mix
- Add in the flour and mix until just combined
- Add in the chocolate chunks and citrus peel and mix until just combined
- Divide and shape the dough into two logs about 2 inches in diameter and wrap in wax paper.
- Chill the dough for 2 hrs
- Preheat the oven to 375 degrees Fahrenheit
- Slice the log into 1/4 in thick slices and place on an un-greased baking sheet
- Bake for 10-12 minutes until the bottoms of the cookies are light brown.
- Remove from the oven and move the cookies to a cooling rack.
Apricity 