I recently visited the House of Balsamic for a balsamic tasting. As I mentioned in my previous post, I tasted some amazing vinegars, but my favorite by far was the Balsamo di Arancia – the orange balsamic vinegar. Since I purchased it, I’ve used it over pancakes and waffles and added it to Patron for a wonderful after dinner drink. But it was watching an episode of Top Chef that I came up with the best idea yet.
In case you’re not a fan, Top Chef is a reality show on Bravo that pits professional chefs against each other with the goal of being the last chef standing and winning $100,000. I love watching this show because not only do I get to watch great chefs come up with wonderful recipes, there’s also plenty of drama and cat fights to make the show truly popcorn-worthy.
Well, a few weeks ago the Quick Fire Challenge was to make the best cookie. While Dale won with his Pretzel & Potato Chip Shortbread Cookie with Salted Caramel Chocolate Ganache, Tiffany made a delicious looking Shortbread Cookie with Lemon Zest, Rosemary and Thyme. Her cookie got me thinking… what if I used orange zest instead of lemon and my awesome new orange balsamic vinegar instead of vanilla extract? A delectable new cookie was born.
Now all I needed were some cookie cutters. Yes, I know, a baker without cookie cutters… it’s hard to believe. But now that I had a new recipe brewing inside me I had reason to run out and get some. I of course brought my little monkey along, which is why I didn’t just have pretty round cookies, but a few airplane-shaped ones as well. But no matter the shape, the cookie was just as scrumptious as I imagined.
Orange Balsamic Shortbread Cookies
- 7 oz butter
- 1/2 cup sugar
- 2 tsp orange balsamic vinegar
- 2 cups flour
- 1 orange, zested
- 1 bar (about 4 oz) dark chocolate, melted
- Preheat oven to 350°F.
- Cream butter and sugar together until light and fluffy.
- Mix in orange balsamic on medium speed.
- Gradually add flour until just combined. Then mix in the orange zest.
- Roll out the dough between two sheets of parchment.
- Cut the cookies using a cookie cutter and place on well-greased cookie sheets. Bake for 10-12 minutes or until golden. Let cool.
- While the cookies are cooling, melt the chocolate in a double boiler over medium-high heat. Once the chocolate’s melted, dip the shortbread cookies half-way into the chocolate. Lay on a sheet of parchment paper and let cool completely. Serve.