Orange Chocolate Cookies
NOTES:
1. The recipe comes from the Minneapolis Star Tribune and its annual holiday cookie contest.
2. Makes about 3 dozen cookies.
3. Butter to room temp.
4. Calls for electric (standing?) mixer.
5. Calls for an egg yolk.
6. Requires rolling pin, 1-1/2" round cookie cutter, and wax paper.
INGREDIENTS
2 sticks butter at room temp; plus extra butter for chocolate dipping sauce
1 cup sugar
1 egg yolk
2 tsp grated orange zest
2 cups flour, plus extra for rolling dough
Orange marmalade, about 1/4 cup
6 oz dark or bittersweet chocolate
PREPARATION
1. Oven to 375 degrees; baking sheets covered in parchment paper.
2. In a large bowl, beat butter on medium-high until creamy, about 1 min.
3. Add sugar and beat until light and fluffy, about 2 min.
4. Add egg yolk and orange zest, beating until thoroughly combined.
5. Reduce speed to low, mixing flour until just incorporated.
6. Turn out dough onto a lightly floured work surface.
7. Use a lightly floured rolling pin to roll dough to 1/4" thick.
8. Use a 1-1/2" round cookie cutter (or glass), cut dough into rounds and place on cookie sheets. Repeat with remaining dough scraps until all dough is used.
9. Using your thumb, make a slight indentation in each cookie and fill with 1/4 tsp of marmalade.
10. Bake at 375 for about 12 min or until edges are lightly browned.
11. Remove from oven and cool 2 min before moving cookies to wire racks to finish cooling.
12. To prepare dipping chocolate, melt chocolate in microwave (or in double boiler), whisking in enough butter (1 Tbl at a time, up to 4 Tbls) to make a good dipping consistency.
13. Dip half of each cookie in chocolate and put on wax paper until chocolate sets.
1. The recipe comes from the Minneapolis Star Tribune and its annual holiday cookie contest.
2. Makes about 3 dozen cookies.
3. Butter to room temp.
4. Calls for electric (standing?) mixer.
5. Calls for an egg yolk.
6. Requires rolling pin, 1-1/2" round cookie cutter, and wax paper.
INGREDIENTS
2 sticks butter at room temp; plus extra butter for chocolate dipping sauce
1 cup sugar
1 egg yolk
2 tsp grated orange zest
2 cups flour, plus extra for rolling dough
Orange marmalade, about 1/4 cup
6 oz dark or bittersweet chocolate
PREPARATION
1. Oven to 375 degrees; baking sheets covered in parchment paper.
2. In a large bowl, beat butter on medium-high until creamy, about 1 min.
3. Add sugar and beat until light and fluffy, about 2 min.
4. Add egg yolk and orange zest, beating until thoroughly combined.
5. Reduce speed to low, mixing flour until just incorporated.
6. Turn out dough onto a lightly floured work surface.
7. Use a lightly floured rolling pin to roll dough to 1/4" thick.
8. Use a 1-1/2" round cookie cutter (or glass), cut dough into rounds and place on cookie sheets. Repeat with remaining dough scraps until all dough is used.
9. Using your thumb, make a slight indentation in each cookie and fill with 1/4 tsp of marmalade.
10. Bake at 375 for about 12 min or until edges are lightly browned.
11. Remove from oven and cool 2 min before moving cookies to wire racks to finish cooling.
12. To prepare dipping chocolate, melt chocolate in microwave (or in double boiler), whisking in enough butter (1 Tbl at a time, up to 4 Tbls) to make a good dipping consistency.
13. Dip half of each cookie in chocolate and put on wax paper until chocolate sets.
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