Chocolate Orange Cornmeal Cookies Recipes

CHOCOLATE ORANGE COOKIES

Steps:

• Cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Cover and refrigerate 15 minutes. , On a floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-in. cookie cutter or shape into 2x1-in. rectangles. Place 2 in. apart on ungreased baking sheets. Combine orange zest and remaining sugar; spread thin layer over cookies., Bake at 350° for 14-16 minutes or until the edges just begin to brown. Remove to wire racks to cool. Melt chocolate chips; decorate cookies.

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.

GLAZED LEMON-ORANGE CORNMEAL COOKIES

Steps:

• The dough formed into a log, wrapped in parchment paper, and then in plastic wrap, will keep in the refrigerator for up to three days or in the freezer for up to two weeks. The cookies are best eaten the day they are glazed.
• FOR THE COOKIES:.
• Adjust oven racks to upper-middle and lower-middle positions; heat oven to 375°F.
• IN food processor, process granulated sugar, orange zest, and lemon zest until sugar looks damp and zest is thoroughly incorporated, about 30 seconds. Add flour, cornmeal, salt, and baking powder; pulse to combine, about 10 one-second pulses. In measuring cup or small bowl, beat together lemon juice, egg yolk, and vanilla with fork to combine. With machine running, add juice/yolk mixture in slow, steady stream (process should take about 10 seconds); continue processing until dough begins to form a ball, 10-15 seconds longer.
• Turn dough and any dry bits onto counter; working quickly, gently knead together to ensure that no dry bits remain and dough is homogenous. Shape dough into log about 10 inches long and 2 inches in diameter, wrap in parchment, and twist parchment to seal. Chill dough until firm and cold, about 45 minutes in freezer or 2 hours in refrigerator.
• Line 2 baking sheets with parchment paper. Remove dough log from wrapping and , using sharp chef's knife, slice dough into rounds, 3/8 inch thick; place on prepared baking sheets, spacing them about 1-inch apart. Bake until centers of cookies just befin to color and edges are golden brown, 14-16 minutes, rotating sheets front to back and top to bottom halfway through baking time. Cool cookies on baking sheet about 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature before glazing.
• FOR THE GLAZE:.
• Whisk cream cheese and lemon juice in medium nonreactive bowl until no lumps remain. Add confectioners'sugar and whisk until smooth.
• TO GLAZE THE COOKIES:
• When the cookies have cooled, working one at a time, spoon scant teaspoon glaze onto each cookie and spread evenly with back of spoon. Let cookies stand on wire rack until glaze is set and dry, about 1 hour.

ORANGE-CORNMEAL COOKIES

Steps:

• Preheat oven to 375 degrees with racks in center and lower third. Line two baking sheets with parchment paper, and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugar, orange zest, and vanilla until light and fluffy. Add the eggs and yolks one at a time, beating until combined and smooth after each addition. Add flour and cornmeal, and beat on low speed until just combined.
• Spoon one-third batter into a pastry bag fitted with a start tip (Ateco No. 825). Pipe batter into S shapes, each about 3 inches long, onto prepared baking sheets about 1 1/2 inches apart.
• Place in oven, and bake until edges and bottoms are golden brown, about 22 minutes, rotating sheets halfway through. transfer to a wire rack; let cookies cool on baking sheets 5 minutes, then transfer to wire rack to cool completely.

CORNMEAL COOKIES III

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease your baking sheets.
• Beat the butter and 2/3 cup sugar together until creamy. Mix in the egg and lime extract. Blend well.
• In a separate bowl, combine the cornmeal, baking powder, salt and flour. Add the flour mixture to the butter mixture and mix well.
• Drop teaspoonfuls of the dough onto the prepared baking sheets. Dip the bottom of a glass, or similar round, flat object in the 1/4 cup sugar, and slightly flatten the balls of dough. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes or until cookie bottoms are lightly browned.
• To Make Icing: Combine the lime zest, confectioners' sugar, and enough lime juice to make a spreadable glaze. Spread over the tops of cooled cookies.

SOFT CORNMEAL COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, combine cornmeal, flour, 1/2 cup sugar, powdered milk, baking powder and salt. Cut in butter and cream cheese until crumbly. Add milk and, if desired, walnuts; stir until blended. Shape into 1-1/2-in. balls. Place remaining sugar in a shallow bowl; roll cookies in sugar., Place cookies 2 in. apart on greased baking sheets. Flatten slightly with bottom of a glass dipped in sugar. Bake 13-15 minutes or until edges are light brown. Remove to wire racks to cool.

CORNMEAL COOKIES IV

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and orange juice concentrate. Combine the flour, cornmeal, baking powder, cinnamon, nutmeg and cloves; stir into the sugar mixture. Fold in the dried cranberries. Drop by rounded teaspoonfuls onto the prepared cookie sheets.
• Bake for 8 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.