Spiced Orange Shortbread
A buttery orange shortbread with festive spices, drizzled with white chocolate and orange zest
unsalted butter, room temperature
coconut oil, room temperature
orange zest + more for decorating
white chocolate, melted
In the bowl of a stand mixer with a paddle attachment, beat together the butter, coconut oil, sugar, vanilla, salt, baking soda, spices and orange zest for 5 minutes, until the batter is light.
Add in the egg and beat until smooth, and then add flour. Mix on low until a stiff dough forms.
On a floured surface, knead the dough to form a ball.
Preheat the oven to 350°F/175°C and line two baking trays with parchment paper.
Roll out your dough until it is ¼ inch thick and use a cookie cutter to stamp out your cookies. Arrange them on the baking trays at least 1 inch apart.
Bake for 10-12 minutes, until the cookies are a light golden colour. Let them cool completely before drizzling with white chocolate and more orange zest.
The shortbread is adapted from Stella Park's Homemade Trefoils