Chocolate Dipped Orange Supremes Recipe For Shrimp

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CHOCOLATE-DIPPED ORANGE SPRITZ



Chocolate-Dipped Orange Spritz image

Dipped in melted chocolate and coated in ground walnuts, this cookie is one you won't pass up.-Alissa Stehr, Gau-Odernheim

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 4 dozen.

Number Of Ingredients 11

3/4 cup butter, softened
1 cup sugar
1 large egg
2 tablespoons orange juice
4 teaspoons grated orange zest
2-3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup ground walnuts
1 cup semisweet chocolate chips
1 tablespoon shortening

Steps:

  • Preheat oven to 350°. In a bowl, cream butter and sugar until light and fluffy. Gradually beat in egg, orange juice and zest. In another bowl, whisk flour, baking powder and salt; gradually add to creamed mixture, mixing well., Using a cookie press fitted with a bar disk, press long strips of dough onto ungreased baking sheets; cut ends to release from disk. Cut each strip into 3-in. lengths (no need to separate them)., Bake 8-10 minutes or until set (do not brown). Re-cut cookies if necessary. Remove from pans to wire racks to cool completely., Place walnuts in a shallow bowl. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway in chocolate; allow excess to drip off. Sprinkle with walnuts. Place on waxed paper; let stand until set.

Nutrition Facts : Calories 99 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 43mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.

CHOCOLATE-DIPPED ORANGES RECIPE BY TASTY



Chocolate-Dipped Oranges Recipe by Tasty image

Here's what you need: orange, semi-sweet chocolate chips, rainbow sprinkles, freeze-dried strawberry, almond, coarse sea salt, lollipop stick

Provided by Ochi Scobie

Categories     Snacks

Yield 2 servings

Number Of Ingredients 7

1 orange
1 cup semi-sweet chocolate chips
½ cup rainbow sprinkles
½ cup freeze-dried strawberry, crushed
½ cup almond, chopped
½ cup coarse sea salt
lollipop stick, or other small stick equivalent

Steps:

  • Peel orange into slices and insert lollipop sticks.
  • Melt chocolate chips in microwave at 30-second intervals until the chocolate is easy to stir.
  • Dip orange slices halfway in chocolate, and then in each topping of your choice.
  • If needed, chill oranges in the freezer for 5 minutes to help harden the chocolate.
  • *Additional oranges can be used to increase serving size
  • Enjoy!

Nutrition Facts : Calories 825 calories, Carbohydrate 87 grams, Fat 55 grams, Fiber 12 grams, Protein 12 grams, Sugar 60 grams

CHOCOLATE-DIPPED ORANGE SHORTBREAD COOKIES



Chocolate-Dipped Orange Shortbread Cookies image

Lightly spiced citrus spice cookies dipped in chocolate are perfect for holiday cookie trays - or enjoying on your own!

Provided by SunnyDaysNora

Categories     Desserts     Fruit Dessert Recipes     Orange Dessert Recipes

Time 1h50m

Yield 36

Number Of Ingredients 9

2 ½ cups all-purpose flour
⅓ cup white sugar
3 tablespoons orange zest, divided
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cloves
1 cup butter, softened
2 tablespoons milk
4 ounces milk chocolate, melted

Steps:

  • Combine flour, sugar, 2 tablespoons orange zest, cinnamon, nutmeg, and cloves in the bowl of a stand mixer fitted with the paddle attachment. Add butter and beat until mixture resembles crumbs and starts to stick together. Work until dough sticks together and forms a smooth ball that is not sticky, adding milk if mixture is too dry. Press into a disk shape and wrap in wax paper. Chill in the refrigerator for 30 minutes
  • Preheat the oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
  • Lightly flour a clean countertop. Roll dough to 1/2-inch thickness. Cut into shapes with cookie cutters and place on the prepared baking sheets.
  • Bake cookies in the preheated oven until bottoms are lightly golden, 18 to 22 minutes. Transfer cookies to wire racks and cool completely, about 30 minutes.
  • Line the countertop with wax paper. Dip tops of cookies into the melted chocolate, allowing excess to drip back into the bowl. Place cookies on the wax paper and immediately sprinkle tops with remaining 1 tablespoon orange zest. Let dry.

Nutrition Facts : Calories 101.7 calories, Carbohydrate 10.5 g, Cholesterol 14.3 mg, Fat 6.1 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 3.8 g, Sodium 39.3 mg, Sugar 3.5 g

CHOCOLATE-DIPPED ORANGE COOKIES



Chocolate-Dipped Orange Cookies image

This recipe originally called for lemon in place of the orange but orange and chocolate translates to Christmas for me. Found the original in The Washington Post who attributed the Ghirardelli Chocolate Cookbook. In homage, consider using Ghirardelli chocolate for this recipe. Whatever chocolate you use, use block chocolate, not morsels. ****dough needs 30 to 60 minute minimum chill in the fridge (good for making the day before)**** These turned out to be the star on the Christmas platters. Several folks would not believe these were not purchased! They are that good with bittersweet chocolate & about 3+ teaspoons orange zest. Will make next with tangerine zest!

Provided by Busters friend

Categories     Drop Cookies

Time 31m

Yield 60 cookies

Number Of Ingredients 11

1 1/2 cups confectioners' sugar
16 tablespoons unsalted butter, at room temperature (2 sticks)
1 large egg
2 teaspoons orange zest, finely grated
1 teaspoon orange extract
1 1/2 teaspoons vanilla extract
2 1/2 cups flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
10 ounces semisweet chocolate, broken & chopped into 1-inch pieces
1 1/2 tablespoons unsalted butter, melted

Steps:

  • For the dough: Combine the confectioners' sugar and butter in the large bowl of a stand mixer or hand-held mixer; beat on medium speed for 3 to 4 minutes, until light and fluffy. Add the egg, lemon zest, and lemon and vanilla extracts.
  • Combine the flour, baking powder and salt on a sheet of wax paper. Reduce the mixer speed to low and add the dry ingredients, mixing just until combined. Use well-floured hands to form the dough into a compact log 1 1/2 inches in diameter. Wrap in plastic wrap and refrigerate for 30 to 60 minutes.
  • When ready to bake, preheat the oven to 350 degrees. Line 2 large baking sheets with parchment paper.
  • Carefully cut the dough into 1/4-inch-thick slices, turning the log slightly every few cuts to ensure even, round slices. Place the rounds 1 inch apart on the baking sheets. Bake for 9 to 11 minutes, until the cookie edges are golden. Cool for 1 minute on the sheets, then transfer the cookies to a wire rack to cool completely. Keep the parchment paper on the baking sheets.
  • While the cookies are cooling, make the glaze: Melt the chocolate in a small metal bowl suspended over a saucepan of very hot water over medium heat, stirring occasionally until smooth. Add the melted butter and continue stirring to mix well. Remove from the heat.
  • Place a wire rack on one of the parchment-paper-lined baking sheets. Holding each cookie vertically, dip it halfway into the melted chocolate mixture. Place the cookie on the rack and repeat with the remaining cookies and chocolate. Let the cookies set for 45 to 60 minutes, until the chocolate is firm, before storing.

CHOCOLATE-DIPPED ORANGE SUPREMES



Chocolate-Dipped Orange Supremes image

Make and share this Chocolate-Dipped Orange Supremes recipe from Food.com.

Provided by Lorrie in Montreal

Categories     Dessert

Time 3h20m

Yield 96 cookies

Number Of Ingredients 8

4 cups holiday cookie mix
4 teaspoons milk
2 teaspoons orange peel, grated
1 teaspoon vanilla
1 egg
glaze
6 ounces semisweet chocolate, cut in pieces
4 teaspoons shortening

Steps:

  • Dip measuring cup into mix and level off; allow to come to room temperature.
  • In large bowl, combine all cookie ingredients at low speed until well mixed and dough forms.
  • Divide dough in half;place each half on sheet of waxed paper.
  • Shape each half into a log 1/2 inch diameter.
  • Wrap in waxed paper;refrigerate for 1/2 hour.
  • Remove logs from refrigerator.
  • For oval cookies,mold logs into oval shape.
  • For triangle cookies,mold logs into triangle shape.
  • Rewrap;refrigerate until firm ,about 3 hours.
  • Heat oven to 375°F.
  • Cut dough into 1/4 inch slices, one inch apart on ungreased cookie sheets.
  • Bake for 6-10 minutes or until edges are golden.
  • Cool completely.
  • In a small saucepan over low heat, melt chocolate and shortening, stirring constantly.
  • Set saucepan in hot water to maintain dipping consistency.
  • Dipe ends of cooled cookie into chocolate mixture;allow excess to drip off.
  • Place cookies on waxed paper to set.
  • Store between sheets of waxed paper in a loosely covered container in a cool place.

Nutrition Facts : Calories 11.5, Fat 1.2, SaturatedFat 0.6, Cholesterol 2.2, Sodium 1.3, Carbohydrate 0.6, Fiber 0.3, Protein 0.3

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