• Ingredients: 28
  • Serves: 20

Orange shortbread cookies with chocolate chips with all purpose flour, baking powder, salt, unsalted butter, room temperature, sugar, grated orange peel, orange extract, large egg yolk, whipping cream, double chocolate chips.


Optional decorations:

  • Colored sugars
  • Confectioners’ sugar

For lemon curd

  • Special equipment: a 1 1/4-inch round cookie cutter; a pastry bag fitted with small plain tip or a heavy-duty sealable plastic bag

For chocolate frosting

  • Special equipment: a small offset spatula

For strudel and phyllo triangles

  • 3/4 cup hazelnuts, toasted, husked
  • 12 vanilla wafer cookies
  • 12 sheets fresh phyllo pastry or frozen, thawed
  • 1 cup unsalted butter, melted, cooled
  • vanilla ice cream
  • fresh mint sprigs

For cutting and dredging

  • About 1/4 cup confectioners’ sugar, for dusting the cutting board
  • 1/2 cup cornstarch sifted together with 1 cup confectioners’ sugar

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote


  1. Step 1 Position rack in center of oven; preheat to 350°F. Butter and flour large baking sheet. Whisk first 3 ingredients in medium bowl.

    For this step you will need

  2. Step 2 Beat butter, sugar, orange peel, and orange extract in large bowl until fluffy. Beat in yolk, then cream.

    For this step you will need

  3. Step 3 Drop dough by generous tablespoonfuls onto baking sheet, spacing 3/4 inch apart. Using moistened fingertips, flatten each to 1/2-inch-thick round.

Nutrition information

Calories 161 Carbohydrates 20 g (7%)
Fat 8 g (13%) Protein 2 g (3%)
Saturated Fat 5 g (25%) Sodium 77 mg (3%)
Polyunsaturated Fat 0 g Fiber 1 g (2%)
Monounsaturated Fat 2 g Cholesterol 26 mg (9%)