These soft, tender Chocolate Orange Shortbread Cookies are flavored with orange zest and orange juice! They can be easily rolled and cut with cookie cutters into any shape, or sliced and baked.
Combine the orange zest and sugar and let sit while you measure the remaining ingredients. The longer the zest sits in the sugar, the better the flavor. You can even do this the night before.
In a medium bowl whisk together flour, cocoa powder, salt and espresso powder. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and the sugar until light and fluffy.
Add the orange juice and beat in well.
Reduce the mixer speed to low and slowly add the dry ingredients.
Mix until the dough comes together.
Transfer dough to a piece of parchment or plastic wrap, press flat, and refrigerate at least 2 hours.
Roll dough to about ¼ inch thick with a rolling pin. Cut desired shapes with cookie cutters or cut squares or diamonds with a pie-wheel.
Chill dough 30 minutes or until cold.
Preheat oven to 325°F. Convection or regular is fine.
Brush the top of each cookie with beaten egg white. Too much egg white will discolor the sugar and brown in the oven. Dip each cookie in a bowl or dish filled with sparkling sugar. Place about 1 inch apart on a baking sheet lined with parchment paper.
Bake at 325°F until the centers have puffed slightly and have small cracks.
Cool on the baking sheets or remove to wire racks.