December 5, 2012
The danger of blogging about cookies is that you end up…eating cookies. More cookies than you can justify with the “quality control” excuse.
But you know what? To heck with it. I ATE SOME COOKIES. SO THERE. This is what December is about, right? Cookies on the counter and potatoes in my pantry destined to become latkes next week…mmmm, latkes.
If you are feeling unabashedly gluttonous like me, or perhaps just want to bake up some homemade love in the form of butter and sugar to share with friends, family, colleagues, and the like, I’ve rounded up of all the cookie recipes I’ve ever posted on this site, plus a new one, into a list below. That’s a grand total of eighteen recipes: not too shabby, eh?
holiday cookie ideas:
–CARDAMOM SHORTBREAD COOKIES
—CHERRY PISTACHIO COOKIES
–CHEWY AMARETTI COOKIES
—CHOCOLATE-ESPRESSO MINI CAKES
—GINGER-MACADAMIA NUT COOKIES
–LEMON LIME-BASIL SHORTBREAD COOKIES
–MEYER LEMON THUMBPRINTS
–PEANUT BUTTER/ALMOND BUTTER COOKIES
–SALTED PEANUT COOKIES WITH WHITE CHOCOLATE
Next week I’ll post another round-up of homemade holiday gift ideas that don’t fall into the “cookie” category, plus a new one.
I’m fond of the baked goods posted here, of course, but also love trying new ones each year. If you have favorites or suggestions, please link to a recipe in the comments!
CHOCOLATE-DIPPED ORANGE SHORTBREAD COOKIES
adapted from this recipe by Eileen Troxel, as printed in the Minneapolis StarTribune
One of Jill’s favorite combinations is orange and dark chocolate, so this cookie is for her <3
As written, the cookie is a hybrid shortbread/thumbprint, but you can also skip the marmalade and just make orange shortbreads that are half dipped in chocolate. I love the look of them either way.
1 cup butter, at room temperature, plus a few tablespoons extra
¾ cup sugar
1 egg yolk
zest from 2 navel oranges
1 ¾ cups flour, plus extra for rolling dough
½ cup almond meal (optional—you can go with an all-flour cookie, too)
approximately ¼ cup of kumquat* or orange marmalade
6 oz. bittersweet or semisweet chocolate
equipment: baking sheets lined with parchment, wax paper
Lay the sugar out on a large cutting board. Sprinkle the orange zest on top (better yet, zest the oranges directly onto the sugar). Using a bench scraper or knife, cut the zest into the sugar, scraping and chopping to combine. This will help distribute the orange flavor into your sugar evenly.
Cream the orange sugar and the butter at medium-high speed for two minutes. Add the egg yolk and beat until combined. Turn the mixer down to low and add the flour, mixing until just incorporated.
I found this dough easier to work with after it sat in the refrigerator for about 30 minutes, but you can skip that step and go straight to rolling out the dough on a generously floured surface. Aim for a ¼” thickness and use the cookie cutter of your choice to cut rounds or shapes from the dough.
Place the cookies on the prepared baking sheets (they won’t spread, so you can set them fairly close together) and use your thumb to make an indentation in the center of each cookie. Fill with a small amount (from ¼ to ½ teaspoon) of marmalade.
Bake until the edges just begin to brown, 10-12 minutes. Cool completely on wire racks.
When you are ready to dip the cookies, melt the chocolate in either a double boiler or the microwave, then whisk in a few tablespoons of butter to achieve the desired consistency for dipping (I used 4 T).
Dip half of each cookie into the chocolate and place on wax paper to set. If your kitchen is warm or you want to speed up the setting process, slide the dipped cookies into the refrigerator for a bit.
*I had a jar of homemade kumquat marmalade on hand that I made using this recipe.