chocolate dipped orange butter cookies

the combo of chocolate and orange is a very popular one, both in italy and here in the u.s. as a youngster, i was never crazy about the combination, but as i’ve grown older, i find mixing these flavors often makes for a very refreshing treat. perhaps it’s the tartness of the orange flavor and the sweetness of the chocolate, but each individual flavor seems to enhance the other flavor. these cookies are easy to make, and if you’d prefer them plain, leave off the chocolate dipping and i think you’ll still be quite pleased with the end result!

this recipe is based on an excellent one for ‘melting moments’ cookies in nick malgieri’s the modern baker i am a huge fan of nick’s and find all of his cookbooks to be outstanding resources in the kitchen. his recipes are easy-to-follow, the photos are true depictions of the cookies and his baked goods taste as good as they look!



chocolate dipped orange butter cookies
ingredients:
3 cups all-purpose flour
1 1/2 cups cornstarch
8 teaspoons baking powder
1/4 teaspoon fine grain sea salt
1 cup (2 sticks) unsalted butter, softened to room temperature
2 cups confectioners’ sugar
4 eggs
2 teaspoons vanilla extract
3/4 teaspoon orange oil
1 1/2 teaspoon orange zest (approximately 1 orange)

instructions:
1. preheat the oven to 325 degrees. line baking sheets with parchment paper.
2. in your mixer bowl, cream butter and confectioners’ sugar, beginning on low speed to mix the two ingredients together, then beating at medium speed for a few minutes until ingredients are light in color and fluffy.
3. add the eggs, one at a time, until the mixture is smooth.
4. add the orange oil and the zest until well combined.
5. add the flour, cornstarch, baking powder and salt, beating on low speed just until all dry ingredients are combined with butter mixture.
6. with your #40 scoop, place scoops of cookie dough approximately 1 1/2 inch apart.
7. dip a fork into a bowl of extra flour, then press down each mound of cookie dough with the fork in a criss-cross pattern until they are flattened to about 1/3 inch high.
8. bake for about 18 minutes until cookies begin to turn medium golden brown.
9. remove from oven, but leave cookies on baking sheet for five minutes. after that time, remove cookies to wire rack to completely cool.
10. when cooled, dip edges in melted dark chocolate.
enjoy!
yield: approximately 60 cookies

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