Chocolate Orange Cookie Stacks Recipes

CHOCOLATE-ORANGE COOKIE STACKS

Steps:

• Using electric mixer, beat cream and orange juice concentrate in medium bowl until stiff peaks form.
• Place 8 cookies on rimmed baking sheet, spacing apart. Spoon about 1 level tablespoon whipped orange cream atop each cookie, then top each with second cookie and another tablespoon cream. Repeat 2 more times with cookies and cream, creating 8 stacks of 4 cookies with 4 layers of orange cream. Top each stack with fifth cookie. Transfer remaining orange cream to small bowl; cover and chill cream. Cover and chill stacks at least 6 hours or overnight (cookies will soften).
• Carefully transfer 1 stack to each of 8 plates. Rewhisk reserved orange cream, if necessary, until stiff peaks form. Spoon dollop of orange cream atop each stack, sprinkle with grated orange peel, and serve.

ORANGE CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl combine flour, baking soda, salt and grated orange rind.
• Mix well and set aside.
• In a large bowl blend sugars with electric mixer at medium speed.
• Add melted margarine and beat well to combine.
• Add eggs, orange extract and orange juice, and beat well.
• Add flour mixture, blending just until combined.
• Stir in chocolate chunks.
• Drop by tablespoons onto foil lined cookie sheets, 1 1/2" apart.
• Bake for 12-15 minutes until cookies are slightly brown along edges.
• Transfer cookies to a rack to cool.

CHOCOLATE ORANGE COOKIES

Steps:

• Cream together butter and sugar. Beat in egg, zest, and liqueur. Mix until smooth. Sift together flour, baking powder, and salt, and add slowly to the butter mixture. Stir in chocolate. Beat well.
• Chill dough for several hours.
• Heat oven to 325 degrees.
• Roll dough 1/4 inch thick and cut into shapes.
• Bake for 15 minutes, or until golden.

CHOCOLATE-ORANGE COOKIE SLICES

Steps:

• In small bowl, mix flour, baking powder and salt; set aside.
• In large bowl, beat shortening, 1/2 cup granulated sugar and the orange zest with spoon until blended. Beat in 1 egg. Stir in flour mixture until well blended. Knead 5 to 10 times or until dough is smooth. Shape dough into 6- by 5-inch rectangle; divide in half, and wrap each in plastic wrap. Refrigerate about 2 hours or until dough is firm and cold.
• Heat oven to 350°F. In 1-quart saucepan, heat chocolate chips and condensed milk over low heat 2 to 4 minutes, stirring frequently, until chocolate is melted and mixture is smooth. Stir in almonds. Set aside.
• Working with 1 dough half at a time, remove from refrigerator and unwrap. Lightly flour a 12x6-inch rectangle in center of cooking parchment paper. Using floured rolling pin, roll chilled dough to a 12x6-inch rectangle. If dough cracks slightly on edges, press together to mend. Spoon and spread 1/2 cup of the filling on one half of the long side of rectangle, leaving 1/2-inch border around edges. In small bowl, stir 1 egg and water until well blended. Brush edges with egg mixture.
• Place a hand on either side of the short side of parchment paper. Working quickly, use the long side of parchment paper to help fold dough in half lengthwise over filling to cover. Press down slightly to stick dough to filling. Press with fork to seal 1/2-inch edge on sides. Brush top with egg mixture; sprinkle with 1 teaspoon of the sparkling sugar. Slide paper with dough onto large cookie sheet.
• Bake 15 to 18 minutes or until light golden brown on top and edges. Cool 1 minute; cut crosswise into 1-inch wide slices with sharp knife, cleaning knife blade as needed. Move individual slices from parchment paper to cooling rack.
• Meanwhile, repeat steps on assembling and baking with second half of refrigerated dough and remaining filling. Use remaining egg mixture and 1 teaspoon sparkling sugar before baking.
• Cool slices completely, about 1 hour. Store covered in airtight container in single layer.

CHOCOLATE-ORANGE COOKIE STACKS

Steps:

• Using electric mixer, beat cream and orange juice concentrate in medium bowl until stiff peaks form.
• Place 8 cookies on rimmed baking sheet, spacing apart. Spoon about 1 level tablespoon whipped orange cream atop each cookie, then top each with second cookie and another tablespoon cream. Repeat 2 more times with cookies and cream, creating 8 stacks of 4 cookies with 4 layers of orange cream. Top each stack with fifth cookie. Transfer remaining orange cream to small bowl; cover and chill cream. Cover and chill stacks at least 6 hours or overnight (cookies will soften).
• Carefully transfer 1 stack to each of 8 plates. Rewhisk reserved orange cream, if necessary, until stiff peaks form. Spoon dollop of orange cream atop each stack, sprinkle with grated orange peel, and serve.

CHOCOLATE ORANGE ROUNDS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and extract. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Divide dough in half. Add orange zest to 1 half; add melted chocolate to the other half., Shape each portion into two 7x1-in. rolls. Wrap each and refrigerate 3 hours or overnight. , Preheat oven to 375°. Cut each roll down the center lengthwise. Reassemble rolls, alternating chocolate and orange halves. If necessary, wrap and chill until firm enough to slice., Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 5-6 minutes or until set. Remove from pans to wire racks to cool.

ORANGE-DARK CHOCOLATE COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Very lightly grease a baking sheet.
• Beat white sugar, brown sugar, butter, shortening, vanilla extract, and orange juice together using an electric mixer in a mixing bowl until creamy. Add eggs 1 at a time, beating well after each addition.
• Combine flour, baking soda, salt, and orange zest in another bowl. Stir into butter mixture. Fold in chocolate chips lightly. Chill dough in the refrigerator for 20 minutes.
• Drop dough by rounded teaspoonfuls onto the prepared baking sheet.
• Bake in the preheated oven until light golden brown and still soft, but set in the middle, 8 to 10 minutes. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a cooling rack.

CHOCOLATE ORANGE CHECKERBOARD COOKIES

Steps:

• In a large bowl, cream butter, confectioners' sugar and salt until blended. Beat in egg and vanilla. Gradually beat in flour. Stir in pecans., Divide dough in half. Mix baking cocoa into one half; mix orange zest and extract into remaining half., Shape each portion into a 5-1/2x2x2-in. block. Wrap each block in plastic; refrigerate 30 minutes. , Unwrap dough; cut each block lengthwise into quarters, making four 5-1/2x1x1-in. sticks. Switch two of the chocolate sticks with two of the orange sticks, forming two checkerboard blocks. Gently press sticks together to adhere. Rewrap in plastic; refrigerate 2 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake 9-11 minutes or until set. Remove from pans to wire racks to cool.

ORANGE CHOCOLATE CHUNK COOKIES

Steps:

• Heat oven to 325°F.
• In large bowl, beat butter, Truvia® Baking Blend, vanilla and egg with electric mixer on medium speed until smooth. Stir in flour, baking soda and orange peel until well mixed. Stir in chocolate chunks. Drop dough by tablespoonfuls onto ungreased cookie sheet. Flatten cookies slightly.
• Bake 13 to 15 minutes or until edges are light golden brown. Cool 1 to 2 minutes; remove from cookie sheet to cooling rack.

CHOCOLATE ORANGE COOKIES

Steps:

• Beat the butter with an electric whisk until it is light and fluffy, then beat in the icing sugar a little at a time, adding the orange zest and 1 tbsp orange juice. Beat in the flour and cocoa a little at a time, then mix in the chocolate and orange peel and 1-2 tbsp milk.
• Divide the mixture into two, pat each into a rough log shape on a piece of non-stick wrap or baking parchment, then use the wrap to help you shape each piece into a log around 15cm long. Chill until firm, about 2 hrs (see tip, below).
• Heat the oven to 180C/160C fan/gas 4. Line two baking sheets. Cut ½cm-thick cookies from the dough and lay them on the baking sheets, leaving space so they can puff up and spread. Put a piece of sugared candied orange on top of each. Bake for 10-15 mins or until the cookies are puffed. Cool on the sheets for a couple of mins before sliding them onto a wire rack. Will keep for two to three days in an airtight container.