Holiday Cookie Contest Winner Orange Fennel Sugar Cookies Recipes

HOLIDAY COOKIE CONTEST WINNER: ORANGE FENNEL SUGAR COOKIES

HOLIDAY COOKIE CONTEST WINNER: ORANGE FENNEL SUGAR COOKIES image

Categories Orange

Number Of Ingredients 17

Ingredients

1 or 2
oranges
2/3
cup butter, room temperature
1
cup sugar (divided use)
1
teaspoon fennel seeds, toasted and crushed (see Notes)
2
eggs
1
teaspoon vanilla
2
cups flour
1
cup dark chocolate, melted in a double boiler or microwave (see Notes)
Candied Orange Peel (recipe follows)

Steps:

Zest oranges until you have 2 teaspoons of orange zest. Juice until you have 2 tablespoons of juice. Set both aside. In a mixing bowl, combine butter and 1/2 cup sugar, beating until well combined. Mix in orange zest, orange juice, fennel, eggs and vanilla. Mix in flour and, once incorporated, cover dough and refrigerate for about 3 hours. Preheat oven to 375 F. Roll chilled dough into 3/4-inch balls. Roll the dough balls in the remaining 1/2 cup of sugar and place on an ungreased cookie sheet 2 inches apart. Press down each ball with the sugared bottom of a glass. Bake 10 to 12 minutes until cookie bottom is light brown. Cool. Brush the bottom of each cookie with melted chocolate. Then turn the cookie over and use a dab of melted chocolate to secure a piece of candied orange peel to the top of each cookie. Makes 4 dozen cookies. Candied Orange Peel: Peel the skin from 2 oranges and cut the peel into 1/4-inch strips. Place the peel in a saucepan and cover with water. Bring to a boil and cook for 15 minutes. Drain and set aside. In a small saucepan, combine 1/3 cup water and 2/3 cup sugar. Bring to a boil and cook, stirring frequently, until mixture is 230 to 235 F (soft ball stage) measured with a candy thermometer. Add the orange peels and cook 5 minutes, stirring frequently. Drain. Place 1/2 cup sugar on a plate, and, working quickly, roll each orange peel in sugar. Allow to dry for several hours on wax paper at room temperature. Notes To toast fennel: Heat a skillet over medium heat, add the seeds and toast until aromatic and slightly brown, stirring constantly, 1 to 2 minutes. To melt chocolate in a microwave: Place in a bowl and heat on medium power for 20 seconds at time, stirring in between until melted, using care not to scorch the chocolate.

PEPPERMINT MOCHA COOKIES -- HOLIDAY CONTEST WINNER

Peppermint Mocha Cookies -- Holiday Contest Winner image

This recipe, submitted by Angie Rumer and Joy Buckingham of New Sharon, Iowa, was one of the winner of our 2005 Holiday Cookie Contest. Once cookies are frosted, sprinkle them immediately with the crushed peppermint candies; if you allow the frosting to dry, the candy won't stick to it.

Provided by Marz7215

Categories Dessert

Time 55m

Yield 30 cookies, 30 serving(s)

Number Of Ingredients 14

Ingredients

1 3/4 cups all-purpose flour
1/2 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
8 tablespoons unsalted butter, softened but still cool (1 stick)
3/4 cup granulated sugar
1/2 cup brewed espresso or 1/2 cup strong coffee, cooled
1 teaspoon vanilla extract
6 tablespoons unsalted butter, softened
2 cups confectioners' sugar
2 tablespoons milk
1/2 teaspoon peppermint extract (or to taste)
1 -2 drop red food coloring
10 -15 crushed peppermint candies

Steps:

For the cookies: Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 large (18 by 12-inch) baking sheets with parchment paper.
Sift flour, cocoa, baking soda, and salt together into medium bowl. With electric, beat butter and sugar at medium speed until light and fluffy, about 3 minutes. Scrape down sides of bowl with rubber spatula. Add cooled espresso and vanilla and beat at medium-low speed until combined. Scrape down bowl. With mixer on low speed, gradually add dry ingredients and mix until just combined.
Roll dough into thirty 1-inch balls. Place 15 balls on each prepared baking sheet, spacing them about 2 inches apart. Bake until just set, rotating sheets from front to back and top to bottom halfway through baking, 8 to 9 minutes. Cool cookies on sheets for 2 minutes; transfer with metal spatula to wire rack to cool completely, at least 30 minutes. (Cookies can be stored in airtight container for up to 4 days.)
For the frosting: With an electric mixer, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners' sugar and beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds. Scrape down bowl. Add milk, peppermint extract, and food coloring and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice. Frost cooled cookies and immediately sprinkle each with crushed mints. (Once frosted, cookies are best served within 1 day.).

Nutrition Facts : Calories 135.7, Fat 5.7, SaturatedFat 3.6, Cholesterol 14.4, Sodium 62.7, Carbohydrate 21, Fiber 0.7, Sugar 13.9, Protein 1.1

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