Before you start reading this article about my girlfriend Stephanie's Orange Chocolate Cookies, PRINT THIS RECIPE. This is (hands down) my FAVORITE cookie this year. Stephanie and I went to middle school together at Quincy Point Junior High School in Quincy, MA. It's funny that 25+ years later, we end up living in the same community and her husband coached by son's basketball team.
To start, I love oranges, whether juice, rind or jelly. I also love bittersweet chocolate, so when you combine these two ingredients, it's an amazing flavor and taste. Add a shortbread base and you finish with the most delicious, thumbprint style cookie.
I wanted to tell you a bit about what transpired during and after the cookie swap.
1. Jeff declared them his new favorite cookie.
2. The girls thought Stephanie's cookies were amazing.
3. I decided to make a set of cookies (see below) and realized the recipe is versatile. I didn't have orange marmalade so I substituted raspberry jam and dipped the cookies in both bittersweet chocolate as well as white chocolate. BIG HIT!
4. After bringing these cookies to 3 parties, I have had 5 request for the recipe. People were excited to make these cookies for the holidays
The shortbread is buttery with a hint of orange. The marmalade brings sweetness and the bittersweet chocolate brings balance. Over the past year, I have been using bittersweet chocolate instead of semi-sweet chocolate in many of my cookie recipes. I find that cookies are sweet and the bittersweet chocolate complements the cookie.
I am so glad...
1. I had a cookie swap this year because it has given me some great new cookie recipes.
2. That Stephanie was able to come and share these buttery orange chocolate cookie with the girls as well as my foodie following.
Thanks, Stephanie, truly appreciated!
Ingredients:
1 cup of butter, softened
1 cup of granulated white sugar
1 egg yolk
2 teaspoons of finely grated orange peel
2 cups of flour
1/4 cup of marmalade
6 ounces of bittersweet chocolate, chopped
1 tablespoon of shortening
Preparation:
In a large mixing bowl, beat butter with electric mixer on medium to high speed for 30 seconds.
Add the sugar and beat until combined, scraping the bowl occasionally.
Beat in egg 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 the dough to 1/2 inch thickness. Using 1-1/2 inch round cookie cutter, cut into rounds. Press your thumb into the center and fill with 1/4 teaspoon of marmalade.
Bake on parchment lined baking sheets in a 375 degree oven for about 10-12 minutes or until the edges are lightly browned. Transfer to a wire rack to cool. In a small sauce pan, melt chocolate and shortening over low heat.
Dip half of each cookie in chocolate mixture. Place cookies on rack to set.
Makes about 48 cookies.
Note: I used raspberry jam rather than marmalade and made the white chocolate dip by substituting white chocolate for bittersweet chocolate.
