Hungarian Gypsy's Note:
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.
My Private Note
Units: US | Metric
- 1Preheat oven to 375 degrees.
- 2Line baking sheets with parchment paper.
- 3In a large bowl, using an electric mixer and medium speed, beat butter for 30 seconds.
- 4Add sugar and beat until combined, scrpaing sides of bowl occasionally.
- 5Beat in egg yolk and orange zest.
- 6Reduce speed and beat in flour until just combined.
- 7On a lightly floured surface, roll the dough to a 1/4" thickness.
- 8Using a 1-1/2 inch round cookie cutter, cut dough into rounds, re-rolling and re-cutting until all is used.
- 9Place rounds on prepared baking sheets.
- 10Using your thumb, make a slight indentation in center of cookie and fill with 1/4 teaspoon orange marmalade.
- 11Bake approximately 12 minutes or until edges are lightly browned. Remove from oven and transfer cookies to a wire rack to cool completely.
- 12In a double boiler, melt chocolate, whisking in enough butter (1 tablespoon at a time; up to 4 tablespoons)to make a good dipping consistency.
- 13Dip half of each cookie in chocolate and place on waxed paper until chocolate sets.
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Nutritional Facts for Orange-Chocolate Cookies
Serving Size: 1 (946 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 98.9
- Calories from Fat 47
- Total Fat 5.3 g
- Saturated Fat 3.2 g
- Cholesterol 18.8 mg
- Sodium 37.9 mg
- Total Carbohydrate 12.3 g
- Dietary Fiber 0.2 g
- Sugars 6.9 g
- Protein 0.8 g