Orange Dark Chocolate Cookies Recipes

Steps:

• In a large mixing bowl, beat butter with electric mixer on medium to high speed for 30 seconds. Add sugar. Beat until combined, scraping sides of the bowl occasionally. Beat in egg yolk and orange peel. Beat in as much flour as you can with the mixer. Stir in any remaining flour.
• On a lightly floured surface, roll dough to 1/2 inch thickness. Using a 1 1/2-inch round cookie cutter, cut into rounds. Press your thumb into center and fill with 1/4 teaspoon orange marmalade.
• Bake on parchment-lined baking sheets in a 375-degree oven for about 12 minutes or until edges are lightly browned. Transfer to a wire rack and let cool. In a small saucepan, melt chocolate and shortening over low heat. Dip half of each cookie in chocolate mixture. Place cookies on rack to set.

Steps:

• Place first six ingredients in a food processor; process until dough comes together. Shape into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 350°. On a floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-1/2-in. diamond-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Refrigerate 15 minutes. , Bake 9-11 minutes or until until edges are light brown. Cool on pans 2 minutes. Remove to wire racks to cool completely., In a small bowl, mix chocolate and cayenne until smooth. Drizzle over cookies; refrigerate until set. Freeze option: Freeze undecorated cookies in freezer containers. To use, thaw in covered containers and decorate as desired.

Steps:

• 1. Preheat the oven to 375 degrees. Line a cookie sheet with parchment paper. Set aside.
• 2. In a medium bowl combine flour, baking powder and salt. Set aside.
• 3. In a large mixing bowl combine butter and sugar; beat approximately 4 minutes, until light. Add eggs, beating well. Add ricotta cheese, orange juice and zest. Beat to combine.
• 4. Add the flour mixture, stir to combine. Spoon approximately 1 TBSP of dough onto the parchment lined baking sheets.
• 5. Bake for 12 minutes, until just gently golden on edges. Transfer to a wire rack and cool completely.
• 6. Orange Glaze: In a medium bowl, stir together powdered sugar and orange juice, until smooth. Gently spread approximately a 1/2 tsp onto each cookie.
• 7. Dark Chocolate & Hazelnuts: Place dark chocolate chips into a double boiler, melt chocolate. Cool slightly. Spoon melted chocolate into a plastic sandwich bag. Using scissors, snip off a small tip of the plastic bag, and drizzle the melted chocolate, in swirls, over each cookie. Immediately sprinkle with chopped hazelnuts.
• 8. Allow the cookies to sit and frosting to harden. Layer in cookie tins with layers of waxed paper.