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Decorated Orange Cookies Dipped in Chocolate BigOven - Save recipe or add to grocery list Yum
These orange cookies are absolutely light and buttery that almost melts in your mouth. So tender, with just a touch of sweetness with a bright burst of citrusy orange zest just dancing on your tastes buds. These little orange gems of heaven makes you wonder is this a shortbread cookie or a butter cookie, frost it with pretty icing and they are great for gift ideas, Easter, Tea parties or even Christmas.
Course Desserts
Cuisine Western
Servings
Cookies depending on size
Ingredients
Dry Ingredients:
Wet Ingredients:
Chocolate Dip:
Chocolate Dots:
Course Desserts
Cuisine Western
Servings
Cookies depending on size
Ingredients
Dry Ingredients:
Wet Ingredients:
Chocolate Dip:
Chocolate Dots:
Instructions
  1. Preheat oven to 325 F. Line two cookie pan with baking paper. Set aside.
  2. For the dry ingredients, sift flour, cornflour and baking powder. Add in salt and mix well. Rub the orange zest with the sugar, the sugar will absorb the oil from the zest and resulting a more citrusy aroma.
  3. Put dry ingredients, butter and orange zest into a food processor. Pulse until crumbly.
  4. Pour the crumbs out onto a flat work surface. Gather the dough into a ball and with a rolling pin roll it out to about 1/4 inch thick. Dust with flour if it sticks to the rolling pin or place a wax paper on top to prevent sticking when rolling. Cut with a cookie cutter or into your desired shapes. Use a knife or a dough scraper to lift the cookie dough onto the cookie pan leaving 1 inch between each cookie. Refrigerate for 20 mins before baking.
  5. Bake cookies for 15 mins – 20 mins or until the side begins to brown. Remove and cool for 5 mins in the pan and transfer cookies onto a cooling rack to cool completely before glacing it with chocolate or any frosting.
  6. Heat a small pot with 2 cups of water until it boils. Turn down the heat to low. Place a bowl over the top of the pot to create a bain marie making sure that the bowl is not touching the hot water. Melt the chocolate with the cream. Mix well. Dip the cookies into the melted chocolate with the help of a teaspoon push the chocolate to glaze the cookies the look that you want. Drip off the excess. Place the cookies onto a pan lined with wax paper. Refrigerate to cool more rapidly/faster for just 3-5 min.
  7. Optional. You could decorate it with dots just like i have. Roll baking paper to shape like a small piping bag. Melt the white chocolate and oil together in a microwave. Separate into two batches. Add in your two desired colors and mix well. Spoon the chocolate into the piping bag, seal tightly on the top and cut a hole at the pointed end to your desired size. Start piping. If the chocolate hardens up, put it in the microwave again for 5 seconds at a time.
Recipe Notes

Refrigerating the cut cookie dough just before baking will help hold it’s shape.

You could also shape the dough into a log, plastic wrap it and refrigerate for 1 hour before cutting into 1/4 inch thick round cookie dough.

If you prefer a crispier cookie, add 3 more tablespoon of flour, 2 tablespoon of butter and omit the baking powder.

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