Chocolate Orange Shortbread Cookie Ingredients All-Purpose Flour, Sugar, Unsalted Butter, Orange Zest, Bittersweet Chocolate and Kosher Salt
Cream the butter and sugar together until creamy. Add the flour and mix on low until incorporated. Next, add the chopped chocolate and mix until it's incorporated
Turn the dough out onto the work surface. Press the dough together until it forms a smooth ball.
Roll the dough into two 7-inch logs, about 1-1/2 inches thick. Wrap each log in wax paper or parchment paper and twist the ends to close. Refrigerate the dough for at least 1 hour.
Spread the demerara sugar on parchment paper. Brush the cookie dough log with egg white and then roll the log in the sugar until it's completely covered.
Slice the cookie dough log into 1/2-inch pieces. Use a sharp knife in order to create clean cuts.
Place the sliced cookies on a parchment-lined half baking sheet. Place the cookies about 2 inches apart. Bake the cookies at 325F.
Remove the cookies from the oven and let them cool for 5 minutes before removing them to a cooling rack.
Store the cookies in an airtight container for up to 2 weeks.