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Chocolate Dipped Orange Cookies

in Diana's Recipe Book

Average Rating: 
(total ratings: 4)
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Servings: Makes 24 cookies
These delicate cookies can be cut into any shape you like. To speed the assembly, omit the chocolate coating and sprinkle the cookies with sugar before baking.

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup cornstarch
1 tbsp. plus 1 tsp. grated orange zest
1/4 tsp. salt
3/4 cup (1 1/2 sticks/6 oz./170g) chilled unsalted butter, cut into pieces
1/2 tsp. vanilla extract
4 oz. semisweet or bittersweet chocolate, chopped

Preheat oven to 350°F/180°C.

In a food processor, combine the flour, sugar, cornstarch, orange zest and salt. Process briefly until well mixed. Add the butter and vanilla and pulse until the mixture resembles fine meal. Then process continuously until moist clumps form.

Transfer the mixture to a large sheet of waxed paper and, using your hands, gather the clumps together into a flat disk. Top with a second sheet of waxed paper. Roll out the dough about 1/4 inch thick. Remove the top sheet of waxed paper. Using a 2 1/2-inch cookie cutter, cut out cookies. Transfer to ungreased baking sheets, spacing the cookies about 1/2 inch apart. Gather up the scraps, pat into a disk and roll out again. Cut out additional cookies.

Bake in preheated oven until the cookies are just beginning to brown, about 15 minutes, switching the pans and rotating a half turn halfway through baking. Transfer the baking sheets to wire racks and let the cookies cool on the sheets for 5 minutes, then transfer the cookies to the racks to cool completely.

Place the chocolate in the top pan of a double boiler or in a heatproof bowl. Place over but not touching simmering water in the bottom pan. Heat, stirring frequently, until melted and smooth. Remove from the heat.

Line a baking sheet with waxed paper or aluminum foil. Dip the cooled cookies in the chocolate, covering them halfway. Arrange the cookies in a single layer on the prepared baking sheet. Refrigerate, uncovered, until the chocolate sets. Store in an airtight container in the refrigerator for up to 1 week.

Makes 24 cookies.

Date: March 7, 2008


Reviewer: Syd
This recipe was fantastic! I needed something quick for a school project, and I'm glad I chose this! I'm sure I'll make them again soon.

Reviewer: Meg
These are excellent cookies that melt in your mouth. I would not change a thing. Love them!

Reviewer: curtis kirkendall
These cookies are amazing. I made them for my moms birthday party, they were a hit!!! everyone was asking for more....so I told them to get this recipe from you and now people make them all the time in my family...Thanks for the great recipe.

Reviewer: Hernandez Diaz
Made these cookies with all kinds of cookie cutters and it was amazing, the taste was amazing~it was so much fun. I love it and everyone who had it loved it.


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