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Holiday: Orange-Chocolate Cookies




Source of Recipe


Eileen Troxel - from the StarTribune


Recipe Introduction


2007 contest winner Eileen Troxel of St. Paul spotted this recipe in Traditional Home magazine and it quickly became the centerpiece of her December baking routine. "After many years of experimentation, I now limit my holiday baking to about six cookies that I consider to be the best," she said. "They are displayed and served on a vintage French tiered cooling rack that stands among German papier-mache Santas and is constantly replenished for my family and our friends all throughout the holiday season."



List of Ingredients




• 1 c. (2 sticks) butter, at room temperature, plus extra for chocolate dipping sauce

• 1 c. sugar

• 1 egg yolk

• 2 tsp. finely grated orange zest

• 2 c. flour, plus extra for rolling dough

• 1/4 c. orange marmalade, divided

• 6 oz. bittersweet chocolate



Recipe



Preheat oven to 375 degrees. Line baking sheets with parchment paper.

In a large bowl, using an electric mixer on medium-high speed, beat butter for 30 seconds. Add sugar and beat until combined, scraping sides of bowl occasionally. Beat in egg yolk and orange zest. Reduce speed to low and add flour until just combined.

On a lightly floured work surface, roll dough to 1/4-inch thickness. Using a 11/2-inch round cookie cutter, cut dough into rounds, rerolling and recutting until all is used. Place rounds on prepared baking sheets.

Using your thumb, make a slight indentation in center of cookie and fill with 1/2 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 over simmering water, melt chocolate, whisking in enough butter (1 tablespoon at a time, up to about 4 tablespoons) to make a good dipping consistency. Dip half of each cookie in chocolate and place on waxed paper until chocolate sets.

YIELD: 3 Dozen