Prep 20 mins
Cook 12 mins
- 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 powdered 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 chocolate or 2 ounces semisweet chocolate, melted and cooled slightly
- Into a large bowl sift together the flour, cornstarch, baking powder and pinch of salt
- In a bowl with an electric mixer cream together the butter and powdered sugar until the the mixture is light and fluffy.
- Beat in the yolk, the zest, 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° oven for 10-12 minutes or until the edges are golden.
- Transfer the cookies to racks and let them cool until they can be handled.
- Dip one end of each cookie into the chocolate and let the cookies dry completely on the racks.
good recipe, a lot of work though. I find these a great substitute for Pepperidge Farms Orange Milano cookies. I would suggest used orange juice concentrate instead of the zest, but I haven't actually tried this yet.
These are fantastic!! They taste just like Pepperidge Farm Orange Milanos and my daughters flipped the first time I made these. I've since made them any time I need a little something special for a meeting or potluck. I am ALWAYS asked for the recipe. They take a bit of work but are well worth it! A couple of variations I have used are white choclate dip laid out on waxed paper that has been laced with raspberry syrup, or dark choclate dip laid on waxed paper sprinkled with silver sugar. Unlimited possibilities. The piping bag technique was new for me and this has opened up a whole new door of baking. Thanks so much for sharing and letting ME share!