Orange Raspberry Shortbread Cookies

Make the Cookie Batter
1 In a large bowl, cream the softened butter, raspberry preserves and powdered sugar using a hand mixer.
2 Sift the flour and salt into a separate bowl. Once mixed, sprinkle into the wet ingredients and add in the orange zest, stirring until the batter just comes together.
3 Place a long piece of plastic wrap on the counter.
4 Dollop the batter into the center of the plastic wrap to form a log shape.
5 Seal by folding the plastic wrap over the cookie batter, then roll to create a rounded cookie log.
6 Transfer the log to the refrigerator, and chill in the refrigerator for at least two hours. (You can leave them in the fridge overnight, too.)
Bake the Cookies
1 Preheat the oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat.
2 Remove the cookie log from the refrigerator.
3 Using a pastry scraper, slice the dough into ¼” – ½” thick cookies.
4 Place the cookies on the prepared baking sheet, leaving 1" around each cookie.
5 Once all the cookies have been sliced and placed on their baking sheet(s), transfer them to the freezer for a 10-to-20-minute chill.
6 Once chilled, transfer the baking sheet(s) to the preheated oven.
7 Bake 15-20 minutes, or until the tops are slightly golden.
8 Cool on a wire rack.
Make the Chocolate Ganache + Dip the Cookies
1 In a microwave-safe bowl, combine the dark chocolate chips with the heavy whipping cream.
2 Heat in the microwave in 30 second increments until the chocolate has melted.
3 Stir with a fork until the ganache is thick and glossy.
4 Dip the cooled cookies into the ganache, then zest an orange over top.
5 Let the ganache cool, then serve!