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Chocolate and Orange Icebox Cookies...


I'm having a serious craving for oranges this week... Not in their fruit form though, but rather in their sugary, buttery, baked good form. 

I really need to lay off the sweets.

{and stop watching Paula Deen while I'm in the kitchen}



Chocolate and Orange Icebox Cookies...

  • 1 cup unsalted butter
  • 1 1/2 cup sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 2 1/2 cups flour
  • 1 1 /2 tsp. baking powder
  • 1 tsp. salt
  • 1 cup mini semisweet chocolate chips
  • 1/4 cup minced candied orange peel

Candied Orange Peel (adapted from "Sweet Confections" by Nina Wanat)
  • 3 oranges
  • 2 cups water
  • 2 cups sugar
  • 1/4 cup corn syrup or 1/4 teaspoon cream of tartar
  • pinch of kosher salt

Preparation

  • Cream the butte with the sugar and beat until light and fluffy. Add the egg and the vanilla. Beat until well combined. Combine the flour, baking soda and salt. Add to the butter mixture and beat until blended. Mix in the mini chocolate chips and the candied orange peel. Divide the dough in half. Shape into logs about 1 1/2 inches thick. Wrap in parchment or wax paper and refrigerate until firm. 
  • Pre heat oven to 350 degrees. Line several sheet pans with parchment.
  • Slice dough into 1/4 inch slices. Place approximately 2 inches apart on a sheet pan and bake for 10 to 12 minutes or until edges are lightly browned. Remove to wire racks to cool.
For Orange Peel

  • Cut the top and bottom off each orange. Score the peel in 1 inch wide strips. Using your fingers, remove the peel from the orange, scraping away any membrane that remains. Place the peels in a saucepan and cover with water. Bring to a boil and reduce to a simmer. Simmer for 20 minutes or until peels are tender. Drain.
  • When cool, cut the peels into strips 1/4 inch wide. Set aside.
  • In the same saucepan, combine the 2 cups of water, sugar and corn syrup or cream of tartar. Bring to a boil over medium high heat. Add the peel. Reduce the heat and simmer for 30 minutes or until the peel is translucent and tender. Remove from the heat and pour the syrup and peels into a heatproof container. Let sit overnight at room temperature. Store, covered, in the refrigerator. To coat peels in sugar, remove peels from the syrup and let dry overnight and then roll in sugar.
{recipe/photos via a communal table}

enjoy...

3 comments:

Coffee Cream and the Caffeine said...

I do love chocolate chip cookies !

www.coffeecreamandthecaffeine.blogspot.com

Jessica Wray said...

Yumm!

Tonya said...

This looks so yummy!

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