Chocolate Dipped Orange Wafer Cookies Recipes

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.

Steps:

• Preheat oven to 325°. In a large bowl, beat butter, cream cheese, sugar and salt until blended. Beat in orange zest and vanilla. Gradually beat in flour. Stir in almonds., Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Flatten with bottom of a glass dipped in sugar., Bake until firm, 20-25 minutes. Remove from pans to wire racks to cool completely. , For glaze, in a microwave, melt chocolate and butter; stir until smooth. Dip each cookie halfway in chocolate; allow excess to drip off. Sprinkle with almonds. Place on waxed paper; let stand until set.

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.

Steps:

• Into a large bowl sift together the flour, cornstarch, baking powder and pinch of salt
• In a bowl with an electric mixer cream together the butter and powdered sugar until the the mixture is light and fluffy.
• Beat in the yolk, the zest, vanilla and the orange juice and stir in the flour mixture well.
• In a bowl beat the white until it forms soft peaks and fold it gently but thoroughly into the mixture (The batter will have the consistency of soft dough).
• Transfer the batter to a pastry bag fitted with a decorative ribbon tip and onto the buttered baking sheet pipe 1 1/2-inch lengths 1-inch apart.
• Sprinkle the lengths with the granulated sugar and bake the cookies in the middle of a preheated 350° oven for 10-12 minutes or until the edges are golden.
• Transfer the cookies to racks and let them cool until they can be handled.
• Dip one end of each cookie into the chocolate and let the cookies dry completely on the racks.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in orange zest and extract. Combine flour and salt; gradually add to creamed mixture and mix well., Divide dough into 36 pieces; shape each into a 2-1/2-in. rope. Place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until set. Cool 2 minutes before removing from pans to wire racks to cool completely., In a microwave, melt candy coating; stir until smooth. Dip ends of cookies in coating; allow excess to drip off. Sprinkle with almonds. Place on waxed paper; let stand until set. Store in an airtight container.

Steps:

• Into a large bowl sift together the flour, the cornstarch, the baking powder and a pinch of salt. In a bowl with an electric mixer cream together the butter and the confectioners' sugar until the mixture is light and fluffy, beat in the yolk, the zest, the vanilla, and the orange juice, and stir in the flour mixture well. In a bowl beat the white until it forms soft peaks and fold it gently but thoroughly into the mixture. (The batter will have the consistency of soft dough.) Transfer the batter to a pastry bag fitted with a decorative ribbon tip and onto the buttered baking sheet pipe 1 1/2-inch lengths 1 inch apart. Sprinkle the lengths with the granulated sugar and bake the cookies in the middle of a preheated 350°F. oven for 10 to 12 minutes, or until the edges are golden. Transfer the cookies to racks and let them cool until they can be handled. Dip 1 end of each cookie into the chocolate and let the cookies dry completely on the racks.

Steps:

• Preheat oven to 400°F.
• Beat together butter, sugar, zest, and vanilla with an electric mixer on high speed until light and fluffy. Reduce speed to low and beat in egg whites. (Mixture will look curdled.) Whisk in flour just until incorporated.
• Drop 4 rounded tablespoons of batter about 3 inches apart on a baking sheet lined with nonstick pad. Spread batter evenly into 4‚- to 5-inch circles with back of a spoon dipped in cold water. Bake cookies in middle of oven, turning sheet 180 degrees halfway through baking, until golden brown, about 10 minutes total.
• Cool cookies 30 seconds on baking sheet (to facilitate removal), then carefully remove cookies with a thin metal spatula and immediately drape over a rolling pin to create a curved shape. (If cookies become too brittle to drape over rolling pin, return to oven a few seconds to soften.) When cool, transfer cookies to an airtight container. Make more cookies in same manner, cooling and cleaning nonstick pad and baking sheet between batches.