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Chocolate Dipped Orange Cookies
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1.7 stars stars based on 7 reviews - 0% would make this again
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Makes about 36
3/4 cup all-purpose flour
2 tablespoons cornstarch
1/8 teaspoon double-acting baking powder
1/2 cup unsalted butter, softened
1/3 cup confectioners' sugar
1 large egg, separated, the white at room
temperature
2 tablespoons freshly grated orange zest
1/4 teaspoon vanilla
1 tablespoon fresh orange juice
granulated sugar for sprinkling the cookies
2 ounces bittersweet or semisweet chocolate,
melted and cooled slightly
Into a large bowl sift together the flour, the cornstarch, the baking powder and a pinch of salt. In a bowl with an electric mixer cream together the butter and the confectioners' sugar until the mixture is light and fluffy, beat in the yolk, the zest, the vanilla, and the orange juice, and stir in the flour mixture well. In a
bowl beat the white until it forms soft peaks and fold it gently but thoroughly into the mixture. (The batter will have the consistency of soft dough.) Transfer the batter to a pastry bag fitted with a decorative ribbon tip and onto the buttered baking sheet pipe 1-1/2-inch lengths 1 inch apart. Sprinkle the lengths with the granulated sugar and bake the cookies in the
middle of a preheated 350° F oven for 10 to 12 minutes, or until the edges are golden. Transfer the cookies to racks and let them cool until they can be handled. Dip 1 end of each cookie into the chocolate and let the cookies dry completely on the racks.
Note: Posted by "Marbalet" to the now-defunct Holiday Cookie Clut at Epicurious.com. Attributed to Gourmet Magazine, 1990.
Reviews of Chocolate Dipped Orange Cookies:
1-5 of 7 reviews Next >>
A cookie baker Nov 29, 2011
Would not make this again.
NOOOOOOOOOOOOOOOOOOOOOOOO 2 stars
rrich in Arkansas and Ohio Dec 24, 2010
Would make this again.
I baked these two years in a row, and have moved and lost the recipe. I am sad to see the bad reviews. This was a very delightful and delicate cookie. The trick is not to bake them too long and make sure they cool completely before removing them from the cookie sheet. I suggest using a peice of parchment or foil and remove them from the hot cookie sheet by picking up the parchment and removing them all. Done right they are light, buttery, and very delicate. I give them in christmas goodie baskets every year and they are very requested. 5 stars
Phyllis H in Newark, DE Dec 23, 2010
Would make this again.
I tried this one time, not sure if the review posted, but this recipe as is, terrible. Well, that got my Italian up, I was not going to let a cookie beat me, so I tried again. I increased the flour to just over a cup, and did not sift it. I also did not separate the egg, and they turned out much, much better. Still not really strong enough to be dipped in chocolate, but better. I think nest year I will just add orange zest to my regular butter spritz cookie recipe. 5 stars
Phyllis H in Newark, DE Dec 23, 2010
Would not make this again.
These cookies are horrible-I am an experienced cookie maker, and followed the directions to the tee, and the batter just melted all over my cookie sheets and dripped into my oven. I would think something is missing from the batter, they should hold some shape, but they just melt the second you put them in the oven. All this recipe did was waste a 1/2 pound of butter. 1 star
A cookie baker Dec 7, 2010
Would not make this again.
this was a load of rubbish never mind baking them again im never going to go on this site AGAIN... 1 star
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