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Ingredient: semi-sweet chocolate

Orange Shortbread

Orange Shortbread

July 2016 in Review, and Christmas Cookie #7

A favorite photo…

A few highlights…

  • Annual 4th of July trip to Idaho
  • Fireworks in Idaho
  • Time on my aunt and uncle’s beautiful Idaho “farm”
  • Lazy days of summer

And a cookie recipe to go with it!

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Orange Shortbread
These lovely cookies were a big new favorite on my 2016 cookie trays. They involved learning how to candy orange peels, and the chocolate dipped candied orange peel was even more popular than this chocolate dipped orange shortbread cookie! Both the candied peels and the cookies made from them will become Christmas gift staples.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Beat the butter and sugar until creamy and smooth.
  2. Beat in the salt and flour until large clumps form.
  3. Add orange peel, zest, juice, and vanilla. Mix well and press the dough into a tight ball.
  4. Shape according to how you want your slices to come out (rectangles, squares, rounds, wedges), wrap in plastic wrap and refrigerate for a couple of hours.
  5. Preheat oven to 325 degrees. Slice the dough to 1/4 inch thickness and place on cookie sheet with enough space between for spreading.
  6. Bake at 325 degrees for 20-25 minutes or until golden. Let cool completely on cooling racks.
  7. Melt chocolate gently and stir in a bit of shortening to temper it if desired. Dip cooled cookies in chocolate or drizzle with chocolate and let cool until chocolate sets.
Recipe Notes

Original recipe, found via Pinterest: http://userealbutter.com/2008/06/11/chocolate-dipped-orange-peel-cookies-recipe/

*People have had issues with the candied orange peel turning hard during baking. To remedy this, when you make your candied orange peel, store the peels in the syrup rather than drying the individual orange peel slices. You can dry the ones that you want to turn into orangettes, but for this recipe, keep them soft and moist in the syrup. This should help with the texture when baking.  Even peel stored in syrup will gradually harden, but it will take longer!

Here's a link to good instructions for making the candied peel: http://tiphero.com/candied-orange-peel/  I did it just like this, except I didn't toss the finished peel in additional sugar.  I just spread all that sticky goodness out to dry and left it in the spare bedroom for a few days!  The peels got less bitter after sitting for a while, and are good with or without the chocolate.  (But of course, everything is better with chocolate...)

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Hot Cocoa Cookies

Hot Cocoa Cookies

January in Review, and Christmas Cookie #1

A favorite photo…

A few highlights…

  • Returning from Senegal
  • Sharing photos and trip stories with so many kind audiences
  • Settling back into routines (and getting snow!)

And a cookie recipe to go with it!

Print Recipe
Hot Cocoa Cookies
These were near the top of Nathan's list this year, and are always popular at my recital. They just look so festive. The soft texture of the base cookie is also appealing. The original recipe is from glorioustreats.com via Pinterest.
Servings
dozen
Ingredients
Icing Ingredients
Toppings
Servings
dozen
Ingredients
Icing Ingredients
Toppings
Instructions
  1. In a medium saucepan or microwave safe bowl, melt the butter and chocolate, stirring frequently. Once melted, set aside to cool slightly.
  2. In a mixer bowl, beat the sugar, eggs, and vanilla on low until well combined.
  3. Add the melted chocolate mixture and blend well.
  4. Gently mix in the flour, cocoa powder, baking powder, and salt. Mix until just combined.
  5. Cover the dough and refrigerate about 1 hour. If making the dough a day ahead, let sit at room temperature for 30 minutes before shaping.
  6. Preheat oven to 325 degrees and grease at least two baking sheets. Use a tablespoon or cookie scoop to put the dough on the prepared sheets, about 2 inches apart. Bake about 12 minutes.
  7. While the cookies bake, cut large marshmallows in half for a total of 50 marshmallow pieces. (You can also use 4-5 mini marshmallows per cookie). When the cookies have baked, remove the tray from the oven. Press one marshmallow half (or 4-5 mini marshmallows) onto each cookie. Return the hot cookies to the oven and bake another 3 minutes or until the marshmallows have puffed up and adhered to the cookie.
  8. Allow cookies to cool on the pan for a few minutes, then remove to a cooling rack to finish cooling.
  9. When cookies are cool, combine all icing ingredients in a medium bowl and whisk together well. Icing should be pourable but not too runny, so adjust consistency with additional powdered sugar or hot water.
  10. Place cookies on cooling rack over a baking sheet to catch drips. Spoon a small amount of icing on top of each marshmallow. After icing just a few cookies, top with sprinkles before the icing sets. Continue icing and sprinkling until everything looks festive.
  11. Allow icing to dry and set for at least 30 minutes before serving.
Recipe Notes

These cookies stay soft and pretty for at least 1 week or more after baking.

Original recipe: http://www.glorioustreats.com/2013/12/hot-cocoa-cookies.html

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