 |
Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 6 |
|
I found this recipe in our local paper and have tried several variations. I found that the orange marmalade works best for both durability and you just can't beat the taste of orange and chocolate together. I tried raspberry dipped in white chocolate and they were good as well. Ingredients:
1 cup butter, at room temperature, plus extra |
butter, for chocolate dipping sauce |
1 cup sugar |
1 egg yolk |
2 teaspoons orange zest, finely grated |
2 cups flour |
1/4 cup orange marmalade |
6 ounces bittersweet chocolate |
Directions:
1. Preheat oven to 375 degrees.
2. Line baking sheets with parchment paper.
3. In a large bowl, using an electric mixer and medium speed, beat butter for 30 seconds.
4. Add sugar and beat until combined, scrpaing sides of bowl occasionally.
5. Beat in egg yolk and orange zest.
6. Reduce speed and beat in flour until just combined.
7. On a lightly floured surface, roll the dough to a 1/4 thickness.
8. Using a 1-1/2 inch round cookie cutter, cut dough into rounds, re-rolling and re-cutting until all is used.
9. Place rounds on prepared baking sheets.
10. Using your thumb, make a slight indentation in center of cookie and fill with 1/4 teaspoon orange marmalade.
11. Bake approximately 12 minutes or until edges are lightly browned. Remove from oven and transfer cookies to a wire rack to cool completely.
12. In a double boiler, melt chocolate, whisking in enough butter (1 tablespoon at a time; up to 4 tablespoons)to make a good dipping consistency.
13. Dip half of each cookie in chocolate and place on waxed paper until chocolate sets.
|
|