CHOCOLATE ORANGE COOKIES
My three sisters like the combination of chocolate and orange as much as I do, so we all really savor these beautiful cookies. The candied orange peel on top is a special twist. -Ruth Rumple, Rockford, Ohio
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 3 dozen.
Number Of Ingredients 8
Steps:
- Cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Cover and refrigerate 15 minutes. , On a floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-in. cookie cutter or shape into 2x1-in. rectangles. Place 2 in. apart on ungreased baking sheets. Combine orange zest and remaining sugar; spread thin layer over cookies., Bake at 350° for 14-16 minutes or until the edges just begin to brown. Remove to wire racks to cool. Melt chocolate chips; decorate cookies.
Nutrition Facts : Calories 236 calories, Fat 13g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 173mg sodium, Carbohydrate 28g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE-DIPPED ORANGE SHORTBREAD COOKIES
Lightly spiced citrus spice cookies dipped in chocolate are perfect for holiday cookie trays - or enjoying on your own!
Provided by SunnyDaysNora
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 1h50m
Yield 36
Number Of Ingredients 9
Steps:
- Combine flour, sugar, 2 tablespoons orange zest, cinnamon, nutmeg, and cloves in the bowl of a stand mixer fitted with the paddle attachment. Add butter and beat until mixture resembles crumbs and starts to stick together. Work until dough sticks together and forms a smooth ball that is not sticky, adding milk if mixture is too dry. Press into a disk shape and wrap in wax paper. Chill in the refrigerator for 30 minutes
- Preheat the oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
- Lightly flour a clean countertop. Roll dough to 1/2-inch thickness. Cut into shapes with cookie cutters and place on the prepared baking sheets.
- Bake cookies in the preheated oven until bottoms are lightly golden, 18 to 22 minutes. Transfer cookies to wire racks and cool completely, about 30 minutes.
- Line the countertop with wax paper. Dip tops of cookies into the melted chocolate, allowing excess to drip back into the bowl. Place cookies on the wax paper and immediately sprinkle tops with remaining 1 tablespoon orange zest. Let dry.
Nutrition Facts : Calories 101.7 calories, Carbohydrate 10.5 g, Cholesterol 14.3 mg, Fat 6.1 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 3.8 g, Sodium 39.3 mg, Sugar 3.5 g
CHOCOLATE-DIPPED ORANGE COOKIES
These tender cookies are pretty to look at-and the combination of cream cheese, orange, chocolate and almonds makes them almost irresistible. -Linda Call, Falun, Kansas
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 6 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 325°. In a large bowl, beat butter, cream cheese, sugar and salt until blended. Beat in orange zest and vanilla. Gradually beat in flour. Stir in almonds., Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Flatten with bottom of a glass dipped in sugar., Bake until firm, 20-25 minutes. Remove from pans to wire racks to cool completely. , For glaze, in a microwave, melt chocolate and butter; stir until smooth. Dip each cookie halfway in chocolate; allow excess to drip off. Sprinkle with almonds. Place on waxed paper; let stand until set.
Nutrition Facts : Calories 81 calories, Fat 6g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 57mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE DIPPED ORANGE BUTTER COOKIES
These butter cookies just melt in your mouth. Orange zest gives the cookies a refreshing orange flavor. Dipping them in chocolate makes them even better. Pack in a cellophane bag and you have a lovely party favor or hostess gift.
Provided by Traci Coleman
Categories Chocolate
Time 45m
Number Of Ingredients 13
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.
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!
Provided by Busters friend
Categories Drop Cookies
Time 31m
Yield 60 cookies
Number Of Ingredients 11
Steps:
- 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.
CHOCOLATE-DIPPED COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield about 24 cookies
Number Of Ingredients 8
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg and vanilla. Reduce the mixer speed to medium low; beat in the flour mixture in 2 batches until combined.
- Transfer the batter to a resealable plastic bag and snip the corner to create a 1/2-inch opening. Pipe the batter into 1/2-by-3-inch strips, about 2 inches apart, on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden around the edges, about 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
- Line a baking sheet with parchment. Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Dip the cookies halfway in the chocolate, letting the excess drip off, then place on the prepared baking sheet. Refrigerate until the chocolate just sets, 10 to 15 minutes.
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