Chocolate Dipped Orange Supremes Recipes

Steps:

• Peel the oranges and separate them into segments.
• Lay out a sheet of parchment or wax paper.
• Pour the chocolate chips in a small bowl. Microwave for 30 seconds, stir, then microwave in 15 second increments until just melted.
• Dip the orange segments in the chocolate, covering about half the orange on both sides. Set on the parchment or wax paper.
• Sprinkle immediately with Fleur de Sel or kosher salt.
• Let sit at room temperature until the chocolate has hardened - about an hour. Serve.

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!

Steps:

• Melt the chopped chocolate in a water bath until it reaches 115 degrees F, stirring until very smooth. Pour 2/3 of the chocolate on to a marble slab or work surface. With a metal spatula, work the chocolate by spreading it back and forth across the work surface for at least 3 minutes until it is thick and on the point of setting. With a scraper, quickly transfer the chocolate from the marble to the reserved chocolate. Reheat the chocolate in the water bath.
• The chocolate needs to reach 84 degrees F before dipping. Using the candy dipping fork, dip some of the pretzels in the milk chocolate. Allow to dry on a piece of wax paper. Follow the same procedure with the candied oranges and lemons. Let the candy set in the refrigerator.

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.

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.