These easy to make slice and bake cookies dotted with toasted almonds and bright orange zest are dipped in melted chocolate and topped with coconut flakes, for an enticing Christmas treat.
You will need:
Butter - 1 cup, softened
Light brown sugar - ⅔ cup
Egg - 1, large
Orange extract - 1 tsp
Orange zest - 1 tbsp
Salt - a fat pinch
All-purpose flour - 2 cups, sifted
Toasted almonds - ¾ cup, chopped
Demerara or sanding sugar - ¼ cup (optional)
Dark semi-sweet chocolate chips - 1 cup
Optional toppings,
Sea salt - as needed
Coconut flakes - 2 tbsp
How to:
Take the butter in a large mixing bowl and beat on medium speed till soft. Add sugar and beat well on medium-high till soft and creamy, 1-2 minutes.
Add egg, orange extract, orange zest and salt and beat well to incorporate, 1 more minute.
Add flour and combine on low speed till the dough just comes together. Add chopped nuts and mix to combine.
Divide dough into two portions and form each portion into logs, 7-8 inches long. The dough will be sticky, but you will be able to work it into logs to freeze for later. I recommend forming logs on large sheets of cling wrap. This way, you can wrap it around the log and seal the ends. Place formed logs in a large resealable freezer bag and freeze dough till required, upto 3 months.
To bake the cookies, pre-heat oven to 350 deg.F and line a large baking sheet with parchment paper.
Take the dough from the freezer, remove cling wrap and cut into slices ⅔ inch thick. If you wish to, you can roll the plain cookie dough log in some Demerara sugar or sanding sugar before slicing.
Arrange sliced cookies ½ inch apart on the baking sheet and bake for 12-14 minutes. Cookies will be soft but bottoms will be lightly browned. Remove from oven, move cookies to a wire rack and cool completely.
Meanwhile, melt the chocolate chips. You can do this in one of 3 ways - in a saucepan on a really small flame on the stove, a double boiler or in the microwave in 20 second increments. Stir well and make sure it is completely melted.
Dip each cookie halfway into the melted chocolate. Allow excess to drip off and place on a sheet of parchment paper or a silicone mat. Immediately top with sea salt and coconut flakes. Refrigerate dipped cookies for half an hour so that the chocolate sets.
Store cookies in an airtight container at room temperature for a few days or as long as they will last!
Notes:
1. If you are not using light brown sugar, make sure to use sifted powdered sugar in this recipe. It helps the dough come together better. 2. Use other nuts like chopped cashew nuts, hazelnuts, pecans or pistachios. 3. You can use other toppings like crushed nuts, peppermint candy or sprinkles.
Recipe by At The Corner of Happy And Harried at https://www.happyandharried.com/2016/12/19/chocolate-dipped-almond-orange-cookies/