CHOCOLATE-ORANGE CRACKLES
These mouth-watering chocolate cookies deliver a delicious and sophisticated citrus punch from the addition of orange liqueur. Recipe developed by Food Network Kitchen.
Provided by Food Network Kitchen
Categories dessert
Time 3h20m
Yield About 48 cookies
Number Of Ingredients 9
Steps:
- Whisk the flour, baking powder and salt in a medium bowl; set aside.
- Heat the butter, chocolate and 1 3/4 cups granulated sugar in a medium saucepan over low heat, stirring, until melted and smooth. Let cool slightly, then add the Grand Marnier and eggs and stir until combined. Add the flour mixture and stir until just combined. Transfer to a bowl, cover and refrigerate until firm, about 2 hours.
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Put the remaining 1/4 cup granulated sugar and the confectioners' sugar in 2 separate shallow bowls. Form the dough into 1-inch balls. Add the dough balls, a few at a time, to the granulated sugar and roll to coat, then transfer to the confectioners' sugar and roll to coat. Arrange about 1 1/2 inches apart on the prepared baking sheets.
- Bake, switching the pans halfway through, until the cookies are puffed and cracked, about 12 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
DARK CHOCOLATE, ORANGE & GINGER BARA BRITH
Try a twist on bara brith - the classic Welsh teacake - made with chocolate, orange and ginger. It's perfect for celebrating St David's Day
Provided by Naomi Spaven
Categories Afternoon tea, Dessert
Time 1h25m
Yield Serves 8-10
Number Of Ingredients 15
Steps:
- Drop the teabags into a heatproof jug, pour over 350ml boiling water from the kettle and leave to brew for 5 mins. Tip the dried fruit into a large heatproof bowl and pour over the hot tea. Cover and soak overnight.
- Heat the oven to 170C/150C fan/gas 3. Butter a 2lb loaf tin and line with baking parchment. Scatter the sugar over the soaked fruit and stir to dissolve. Add the ginger, chocolate, marmalade, orange essence, egg, flour, a pinch of salt and all the spices, then mix to a thick batter.
- Scrape into the tin and bake for 1 hr 15 mins. Leave in the tin for 10 mins, then turn out onto a wire rack to cool.
- To decorate, melt the chocolate in short bursts in the microwave, or in a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn't touch the water. If you're making the dried peel, peel the oranges and cut the peel into strips. Press dry with a kitchen towel, then scatter over a baking tray and bake at 90C or your oven's lowest setting for 3 hrs, checking every 45 mins. Leave to cool. Drizzle the chocolate over the loaf and scatter with the peel.
Nutrition Facts : Calories 341 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 45 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
CHOCOLATE-ORANGE LINGERS
A mix of Hershey's Kisses®, cashews, and orange zest combine to produce an unusual chocolate cookie with a distinct, lingering orange aftertaste.
Provided by Allrecipes Member
Categories Drop Cookies
Time 25m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
- In a large bowl, cream together sour cream, butter, and sugar in a mixing bowl. Add the 1/2 egg, and beat until fluffy.
- Whisk together the flour and baking soda in a separate mixing bowl, and then mix into the creamed butter mixture. Stir in the nuts, orange zest, and melted HERSHEY'S KISSES .
- Drop the dough by large teaspoonfuls onto prepared baking sheet. Bake cookies in preheated oven for 10 to 12 minutes.
Nutrition Facts : Calories 227.5 calories, Carbohydrate 27 g, Cholesterol 18.3 mg, Fat 12.4 g, Fiber 1.1 g, Protein 3.9 g, SaturatedFat 5.9 g, Sodium 131 mg, Sugar 14.1 g
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DARK CHOCOLATE ORANGE SLICE & BAKE COOKIES
From sallysbakingaddiction.com
5/5 (20)Category CookiesCuisine AmericanTotal Time 4 hrs 45 mins
- In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and beat on medium high speed until fluffy and creamy. Beat in egg and vanilla extract on high speed. Scrape down the sides and bottom of the bowl as needed, and continue to beat until fully combined.
- In a separate bowl, whisk the flour, cinnamon, and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be thick and slightly sticky. Switch to high speed and beat in the zest, fresh orange juice, and walnuts (if using). Turn the dough out onto a floured work surface and, with floured hands, divide into two. Shape each half into an 8-inch log, about 2.5 inches in diameter. The measurements don’t have to be exact. Tightly wrap the logs in plastic wrap and chill in the refrigerator for at least 4 hours and up to 5 days. Chilling is mandatory for this cookie dough. I always chill mine overnight.
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
- Remove logs from the refrigerator and roll into coarse sugar, if desired. It’s added only for a little crunch! Slice each log into 12 equally thick cookies and place cookies on baking sheets about 2 inches apart. Bake the cookies for 12-14 minutes or until brown around the edges. Allow to cool for 5 minutes on the cookie sheet, then transfer to cooling rack to cool completely.
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