Prep 15 mins
Cook 12 mins
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.
- 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
- Preheat oven to 375 degrees.
- Line baking sheets with parchment paper.
- In a large bowl, using an electric mixer and medium speed, beat butter for 30 seconds.
- Add sugar and beat until combined, scrpaing sides of bowl occasionally.
- Beat in egg yolk and orange zest.
- Reduce speed and beat in flour until just combined.
- On a lightly floured surface, roll the dough to a 1/4" thickness.
- Using a 1-1/2 inch round cookie cutter, cut dough into rounds, re-rolling and re-cutting until all is used.
- Place rounds on prepared baking sheets.
- Using your thumb, make a slight indentation in center of cookie and fill with 1/4 teaspoon orange marmalade.
- Bake approximately 12 minutes or until edges are lightly browned. Remove from oven and transfer cookies to a wire rack to cool completely.
- 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.
- Dip half of each cookie in chocolate and place on waxed paper until chocolate sets.