Chocolate Dipped Orange Spritz Recipes

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, salt and baking powder; gradually add to creamed mixture. , Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Bake at 375° for 7-9 minutes or until set (do not brown). Remove to wire racks to cool. , In a microwave-safe bowl, melt candy coating; dip each cookie halfway. Sprinkle with crushed candies. Place on waxed paper until set.

Steps:

• Peel orange into slices and insert lollipop sticks.
• Melt chocolate chips in microwave at 30-second intervals until the chocolate is easy to stir.
• Dip orange slices halfway in chocolate, and then in each topping of your choice.
• If needed, chill oranges in the freezer for 5 minutes to help harden the chocolate.
• *Additional oranges can be used to increase serving size
• Enjoy!

Steps:

• 1. Heat oven to 375. In large bowl, combine sugar and butter until light and fluffy. Add vanilla and egg; blend well.
• 2. Stir in flour, baking powder, salt and orange zest.
• 3. Roll dough into 1" balls and place 2" apart on ungreased cookie sheet. Flatten with the bottom of a glass dipped in sugar.
• 4. Bake at 375 for 6-8 minutes or until edges are lightly browned. Cool for 1 minute and transfer to cooling rack to let cool completely.
• 5. Combine glaze ingredients and melt in microwave. To do this, heat for 1 minute; stir. Heat for 30 seconds; stir. Repeat heating for 30 second intervals until most chips are melted, stirring in between each cycle.
• 6. Dip 1/2 of each cookie into the glaze.
• 7. Shake off excess and place dipped cookies on a cookie sheet that has been lined with wax paper.
• 8. Chill in fridge until glaze is set; about 10 minutes.

Steps:

• Making the Candied Orange Peel
• Wash the oranges and remove the peel with a sharp vegetable peeler, avoiding any white pith. Put the orange peel in a saucepan with 4 cups water and a pinch of salt. Bring to a boil over high heat and boil for 5 Minutes. Drain. Repeat this process one more time.
• Put 1 cup of the sugar and 1 2/3 cups water in a clean saucepan and bring to a boil, stirring until the sugar dissolves. Add the blanched orange peel to the boiling syrup, immediately remove from the heat, cover the pan, and set aside overnight at room temperature.
• The next day, drain the peel, reserving the syrup. Add 1/3 cup of the remaining sugar to the reserved syrup, bring to a boil, and return the peel to the syrup. Remove from the heat, cover, and set aside overnight at room temperature. Repeat this process three more times, over three nights, adding 1/3 cup sugar each time. Once the peel is candied, let drain at room temperature for 1 day, then cut into thin slivers. (The peel can be stored in an airtight container for up to 1 month.)
• Dipping
• Temper the dark chocolate . Using a fork, dip each strip of candied orange peel in the chocolate, then lay it on an acetate sheet. Refrigerate the chocolate-dipped strips for 10 Minutes before detaching from the sheet. (Store in a cool place away from moisture for up to 1 month.)

Steps:

• In a large bowl, cream the butter, cream cheese and brown sugar until light and fluffy. Beat in orange zest and extract. Combine flour and salt; gradually add to creamed mixture., Using a cookie press fitted with the disk of your choice, press cookies 1 in. apart onto ungreased baking sheets. Sprinkle with colored sugar. Bake at 375° for 6-9 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.

Steps:

• Cream butter and sugar in mixing bowl.
• Beat in egg and vanilla.
• Combine flour, salt and baking soda, gradually add to creamed mixture.
• Using a cookie press, press dough onto ungreased cookie sheet.
• Bake at 375° for 7-9 minutes.
• Original recipe says not to let brown but I prefer it when the edges are slightly brown, it makes the bottoms nice and crispy.
• Remove to cooling rack and let cool completely.
• Melt confectionary coating and dip each cookie half way and sprinkle with finely ground nuts or sprinkles.
• I usually do half semi sweet chocolate and half white chocolate and sprinkle with holiday colored non periels.
• Let harden on wax paper.

Steps:

• Cream butter, sugar, egg and vanilla in a large mixin g bowl until light and fluffy.
• Add mixture of flour, cocoa and salt gradually; mix well.
• Press through cookie press onto cool ungreased cookie sheet. Bake at 350° for 5 minutes or until set. Remove onto wire rack.
• Cool completely.

Steps:

• 1. Cream butter and splenda until fluffy. Mix in egg and orange zest. Combine flour, baking powder, and salt. Stir into creamed mixture, alternately with the orange juice. Using a cookie press or pastry bag with a bar disk or tip, pipe cookie dough onto ungreased cookie sheets into long strips. Cut each strip into pieces 3-inches long. Don't separate the pieces. 2. Preheat oven to 350 degree F. Bake cookies in preheated oven for 12-14 minutes or until cookie edges turn golden. Cut into pieces again, as needed. Remove to wire racks to cool completely.3. To decorate, melt chocolate chips and shortening in the microwave or a double boiler until smooth. Stir. Dip each end of a cookie into the chocolate mixture and then dunk it in the ground nuts. Place on waxed paper and let stand until chocolate sets.