Chocolate Orange Espresso Thins Recipes

Steps:

• Sift together flour, cocoa powder, espresso powder, and salt into a medium bowl; set aside.
• Put butter, confectioners' sugar, orange zest, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low, and gradually add flour mixture until just combined.
• Transfer dough to a 12-by-16-inch piece of parchment; shape into a log. Roll in parchment to 1 1/2 inches in diameter, pressing a ruler along edge of paper at each turn to narrow the log and force out air. Transfer in parchment to a paper towel tube; chill at least 2 hours or overnight.
• Preheat oven to 350 degrees. Cut log into 1/4-inch-thick slices; transfer to baking sheets lined with parchment paper. Brush tops with water; sprinkle with sanding sugar. Bake until set, 15 to 17 minutes. Cool on sheets on wire racks. Store in airtight containers at room temperature up to 1 week.

Steps:

• Sift together flour, cocoa powder, espresso powder, and salt into a medium bowl.
• Put butter, confectioners' sugar, orange zest, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low, and gradually add flour mixture until just combined.
• Transfer dough to a 12 by 16-inch piece of parchment paper; shape into a log. Roll in parchment to 1 1/2 inches in diameter, pressing a ruler along edge of paper at each turn to narrow the log and force out air. Transfer in parchment to a paper towel tube; chill at least 2 hours or overnight.
• Preheat oven to 350°F. Cut log into 1/4-inch-thick slices; transfer to baking sheets lined with parchment paper. Brush tops with water; sprinkle with sanding sugar. Bake until set, 15 to 17 minutes. Cool on sheets on wire racks. Cookies can be stored in airtight containers at room temperature up to 1 week.

Steps:

• Place chocolate chips in a bowl; set aside. In a saucepan, bring cream and orange zest to a gentle boil; immediately pour over chips. Let stand for 1 minute; whisk until smooth. Add extract. Cover and chill for 35 minutes or until mixture begins to thicken. , Beat mixture for 10-15 seconds or just until it lightens in color (do not overbeat). Spoon rounded teaspoonfuls onto waxed paper-lined baking sheets. Cover and chill for 5 minutes. , Gently shape into balls; roll half in nuts. In a microwave; melt chocolate and shortening; stir until smooth. Dip remaining balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in the refrigerator.