1 cup candied orange peel stored in syrup, drained and chopped
1 orange, zest of
1 tablespoon orange juice
1/2 tablespoon vanilla
8 oz semi sweet chocolate, chopped
Instructions
Oven- 325°F
Beat the butter and sugar until creamy and smooth. Beat in the salt
and flour until large clumps form. Add orange peel, zest, juice, and
vanilla. Mix well and press the dough into a tight ball. Shape
according to how you want your slices to come out (rectangles,
squares, rounds, wedges), wrap in plastic wrap and refrigerate for a
couple of hours. Slice the dough to 1/4 inch thickness and place on
cookie sheet with enough space between for spreading. Bake 25-30
minutes or until golden . Let cool completely on cooling racks. Melt
chocolate gently (temper it if you will, but I am too lazy). Dip cooled
cookies in chocolate or drizzle with chocolate and let cool until
chocolate sets.
People have had issues with the candied orange peel turning hard
during baking. To remedy this, when you make your candied orange
peel, store the peels in the syrup rather than drying the individual
orange peel slices. You can dry the ones that you want to turn into
orangettes, but for this recipe, keep them soft and moist in the
syrup. This should help with the texture when baking.
Originally Submitted
3/17/2015
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