Chocolate-Dipped Orange Cookies
"This recipe originally called for lemon in place of the orange but orange and chocolate translates to Christmas for me. Found the original in The Washington Post who attributed the Ghirardelli Chocolate Cookbook. In homage, consider using Ghirardelli chocolate for this recipe. Whatever chocolate you use, use block chocolate, not morsels. ****dough needs 30 to 60 minute minimum chill in the fridge (good for making the day before)**** These turned out to be the star on the Christmas platters. Several folks would not believe these were not purchased! They are that good with bittersweet chocolate & about 3+ teaspoons orange zest. Will make next with tangerine zest!"
photo by Dreamer in Ontario
- Ready In:
- 31mins
- Ingredients:
- 11
- Yields:
-
60 cookies
ingredients
-
For the dough
- 1 1⁄2 cups confectioners' sugar
- 16 tablespoons unsalted butter, at room temperature (2 sticks)
- 1 large egg
- 2 teaspoons orange zest, finely grated
- 1 teaspoon orange extract
- 1 1⁄2 teaspoons vanilla extract
- 2 1⁄2 cups flour
- 1 1⁄4 teaspoons baking powder
- 1⁄4 teaspoon salt
-
For the glaze
- 10 ounces semisweet chocolate, broken & chopped into 1-inch pieces
- 1 1⁄2 tablespoons unsalted butter, melted
directions
- For the dough: Combine the confectioners' sugar and butter in the large bowl of a stand mixer or hand-held mixer; beat on medium speed for 3 to 4 minutes, until light and fluffy. Add the egg, lemon zest, and lemon and vanilla extracts.
- Combine the flour, baking powder and salt on a sheet of wax paper. Reduce the mixer speed to low and add the dry ingredients, mixing just until combined. Use well-floured hands to form the dough into a compact log 1 1/2 inches in diameter. Wrap in plastic wrap and refrigerate for 30 to 60 minutes.
- When ready to bake, preheat the oven to 350 degrees. Line 2 large baking sheets with parchment paper.
- Carefully cut the dough into 1/4-inch-thick slices, turning the log slightly every few cuts to ensure even, round slices. Place the rounds 1 inch apart on the baking sheets. Bake for 9 to 11 minutes, until the cookie edges are golden. Cool for 1 minute on the sheets, then transfer the cookies to a wire rack to cool completely. Keep the parchment paper on the baking sheets.
- While the cookies are cooling, make the glaze: Melt the chocolate in a small metal bowl suspended over a saucepan of very hot water over medium heat, stirring occasionally until smooth. Add the melted butter and continue stirring to mix well. Remove from the heat.
- Place a wire rack on one of the parchment-paper-lined baking sheets. Holding each cookie vertically, dip it halfway into the melted chocolate mixture. Place the cookie on the rack and repeat with the remaining cookies and chocolate. Let the cookies set for 45 to 60 minutes, until the chocolate is firm, before storing.
Questions & Replies
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Do these freeze well? Is it to early to make them for Christmas?
Reviews
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This is a very nice cookie recipe. I love the flavor from the orange zest! Because of the printing issues with food.com I didn't include the introduction for the recipe and used chocolate chips instead of block chocolate when making this. Next time I'll use Ghiradelli chocolate as suggested. I also used a gluten free all-purpose flour which, happily, worked out just fine. Made for Kittencalskitchen's 24 Days of Cookies. -
I made this using lemon zest (about 2 tablespoons) and 2 teaspoons fresh lemon juice, they turned out beautiful and so good, thanks for sharing Buster's friend, this was made for Kittencalskitchen forum cookie tag game -
I made these and forgot about them after putting them in the fridge. # days later hubby asks how cold do they have to be before we can try them lol I know he was just being a smartie pants. I got 32 cookies from 1 roll. I had semi sweet chocolate and heated up as explained and rather than dip I brushed the chocolate on. They were really good not sweet. Thank you for posting
Tweaks
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This is a very nice cookie recipe. I love the flavor from the orange zest! Because of the printing issues with food.com I didn't include the introduction for the recipe and used chocolate chips instead of block chocolate when making this. Next time I'll use Ghiradelli chocolate as suggested. I also used a gluten free all-purpose flour which, happily, worked out just fine. Made for Kittencalskitchen's 24 Days of Cookies.
RECIPE SUBMITTED BY
Busters friend
Pleasure Island, 73
<p>First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. <br />He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) & even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them & uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car & came to the beach. <br />There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! <br /> <br />Copperhead count 2006 - Buster 2 <br /> (10 inchers w/yellow tails) <br /> 2007 - Buster & Roxie 1 <br /> (a 24 incher!) <br />Buster woken from beauty sleep - <br />http://www.recipezaar.com/members/home/62264/DSCN0335.JPG <br />Big whiskers - <br />http://www.recipezaar.com/members/home/62264/DSCN0333.JPG <br /> <br />For those of you who gave kind condolences - thank you so very much. <br />http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 <br /> <br /> <br />I love to cook & incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs & shrimp & shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods & techniques aquired while living in Pacific Northwest, fish & game recipes learned while living in Rocky Mountain region & foods/techniques learned travelling to the Big Island & up into BC & Alberta & into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa & Mediterranean before I was thought of. Makes for wide open cooking! <br /> <br />Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges & La Reine) & Quebec City (Winter Carnival & Chateau Frontenac)- for unctuous foie gras & real cheeses, French & Canadian meals prepared & served exquisitely, fantastic music & wonderful people - with the cold helping burn off some of the calories! <br /> <br />I love putting in our aluminum jonboat & heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging & exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) <br /> <br />I especially miss cool summers & foggy/drizzly days & fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC & Alberta.</p>
