Chocolate-Dipped Orange Cookies
Submitted by billie145
Piped orange butter cookies dipped in bittersweet chocolate. Fresh orange zest and a folded egg white create a light, melt-in-your-mouth texture.
YIELD
3 dozenPREP
20 minCOOK
12 minREADY
45 minThese are refined little cookies with real finesse. A buttery dough flavored with fresh orange zest and juice gets piped through a decorative ribbon tip into short lengths, sprinkled with granulated sugar, and baked until the edges turn golden. Once cooled, one end gets dipped in melted bittersweet chocolate for that classic chocolate-orange pairing.
The texture is what sets these apart. Cornstarch in the flour blend makes them tender and almost shortbread-like, while a folded egg white lightens the crumb so each cookie practically dissolves on your tongue. The batter sits between a dough and a thick batter, soft enough to pipe but sturdy enough to hold its piped shape.
That sugar sprinkle before baking gives the tops a delicate crunch that contrasts with the soft interior.
Pro Tips
- Bring the egg white to room temperature before whipping. Cold whites take longer to reach soft peaks and don’t fold as smoothly
- Pipe the cookies only 1 inch apart. They spread less than drop cookies because the batter is so thick
- Let the chocolate cool slightly before dipping. If it’s too hot, it slides right off. You want it fluid but not runny
- Set dipped cookies on parchment or a wire rack and let the chocolate set completely before stacking or storing
Variations
- Use lemon zest and juice instead of orange for a chocolate-lemon version
- Drizzle white chocolate over the other end for a two-tone holiday cookie
- Add a pinch of espresso powder to the melted chocolate for a mocha-orange twist
Ingredients
Directions
Into a large bowl sift together the flour, the cornstarch, the baking powder and a pinch of salt.
In a bowl with an electric mixer cream together the butter and the confectioners’ sugar until the mixture is light and fluffy, beat in the yolk, the zest, the vanilla, and the orange juice, and stir in the flour mixture well.
In a bowl beat the white until it forms soft peaks and fold it gently but thoroughly into the mixture.
(The batter will have the consistency of soft dough.)
Transfer the batter to a pastry bag fitted with a decorative ribbon tip and onto the buttered baking sheet pipe 1½-inch lengths 1 inch apart.
Sprinkle the lengths with the granulated sugar and bake the cookies in the middle of a preheated 350℉ (180℃) F oven for 10 to 12 minutes, or until the edges are golden.
Transfer the cookies to racks and let them cool until they can be handled.
Dip 1 end of each cookie into the chocolate and let the cookies dry completely on the racks.
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