By Frankie Cannata-Bowman

Kiya's Famous Dark Chocolate Dipped Orange Shortbread Cookies

Cooookie time! This time last year we were hosting our annual "Holiday Cookie Swap" community event- basically a cookie pot-luck where nobody judges you for eating all the cookies. 😜 #Covidchristmas still has us baking up a storm, but thinking about spreading the cookie love, not the Covid. So we are hopping on the mail train, because literally EVERYONE needs a cookie right now. 

We want you to know that you don’t have to be nervous about mailing your baked goods this year. We're here to impart tricks and tips to get your sweets to their destination in one piece! Scroll to the bottom to check out Kiya's recipe for the perfect shortbread cookies embellished with dark chocolate and orange flavor. Not only are they freakin delicious, but they travel extremely well! 🍪✈️  And now, without further a do, let's get those cookies in the mail and on their way to family and friends!

  • Choose the right cookies!👉 Sturdy sweets like gingerbread, bar cookies, truffles, rugelach, macaroons, and fudge travel well and have a longer shelf life. If you want to include softer cookies like chocolate chip, shortbread, sugar or chocolate crinkle, make them thicker and smaller and they’ll be less likely to break!
  • Making holiday shaped sugar cookies? 👉Go for round or square shapes like ornaments or presents. Santa’s a delicate man and his arms are very likely to fall off! We recommend that you stay away from more problematic shapes like candy canes, gingerbread men and stars.
  • Packaging your cookies 👉 Plastic is your friend and air is not. Cling wrap and plastic sandwich bags are great, but make sure you squeeze any air out. This will help keep your cookies stay fresh and snug! You can package multiple cookies together, but don’t over do it and definitely don’t mix flavors. Sometimes it helps to refrigerate your cookies before packaging, so they harden before stacking.
  • Choose the right box👉 You don’t want a lot of room for the cookies to shift around but you do want room for some cushioning materials. The best way we’ve found is to line the inside of your box with small bubble wrap. Put a good layer of crinkle paper shreds on the bottom, tuck in your cookies in a single layer. Cookies can touch and if using plastic wrap, the packages will hold themselves in place. Then a another layer of crinkle shreds on top! If you want to be extra extra careful you can put your wrapped cookies in bubbles wrap envelopes and then use soft padding in the box

And onto the cookies...

Dark Chocolate Dipped Orange Shortbread Cookies

*Adapted from Alison Roman’s “cookies that broke the internet

These cookies are going to rock your Christmas stockings off! The combination of floral orange and deep dark chocolate together are unbelievably divine.🙌  The sharpness of the orange and the richness of the chocolate are brought together in buttery, salty-sweet goodness in this unique shortbread cookie recipe. These darlings carry complex, elegant flavor- and with so few ingredients!

Share them with lucky friends and family, or make a batch to store in the freezer for tea time or a rainy day. 


• 2 ¼ sticks (18 tbsp) cold unsalted butter, cut into half-inch pieces
• 1 tsp vanilla extract
• ½ cup granulated sugar
• ¼ cup packed brown sugar
• 2 ¼ cups all-purpose flour
• ¾ tsp salt
• Fine zest of 2 oranges
• 6 oz good quality dark chocolate, finely chopped (I use a food processor to chop mine!)

• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, vanilla, granulated sugar, and brown sugar on medium-high speed until fluffy and slightly lighter in color, about 3-5 minutes. Scrape down the sides of the bowl with a rubber spatula.
• While the butter and sugar are mixing, combine the flour, salt, and orange zest in a medium bowl with a fork, stirring well, so that the zest is broken up and coated in the flour. (This will keep the zest from sticking to itself and clumping!)
• Add the flour mixture to the butter mixture a little at a time, mixing on low speed, until just combined.
• Prepare two large pieces of cling wrap. Turn out the dough onto a clean surface and divide in half. Place each half on a piece of cling wrap, then fold the wrap over the dough and roll the dough into logs, about 2 inches in diameter. Refrigerate 2 hours (or freeze 1 hour if you’re in a hurry!)
• Preheat the oven to 350F. Line two large baking sheets with parchment paper and remove the dough from the refrigerator. Unwrap and slice the dough logs into half-inch thick rounds, and arrange 1 inch apart on the baking sheets. Bake 12-15 minutes, or until golden and just starting to brown on the edges. Remove from the oven and let cool.
• Meanwhile, melt the chocolate in the microwave in 20 second increments (stirring between), or in a double boiler over medium-low heat. When the cookies are cool enough to handle, dip each into the chocolate in a scooping motion so that half of the cookie is covered, then place back on the parchment paper to set.

If you’re in a warm environment, set and store cookies in the refrigerator. Enjoy!
For more of Kiya's amazing recipes, head to her blog @