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The classic combination of chocolate and orange shines through in this simple and elegant cookie.
Combine 1 cup butter and sugar in bowl; beat at medium speed until creamy. Add egg yolk and orange zest; continue beating until well mixed. Add flour; beat at low speed until well mixed.
Divide dough in half. Shape each half into ball; flatten slightly. Wrap each in plastic food wrap; refrigerate at least 30 minutes until firm.
Heat oven to 375°F.
Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with 1 1/2-inch round cookie cutter. Place onto ungreased cookie sheets. Make indentation in each cookie with back of teaspoon; fill each indentation with 1/4 teaspoon orange marmalade.
Bake 7-9 minutes or until edges are golden brown. Place waxed paper onto flat surface; top with cooling rack. Cool 1 minute on cookie sheets; remove to cooling rack. Cool completely.
Melt chocolate in 1-quart heavy saucepan; add butter, whisking constantly, until desired consistency. Drizzle each cookie with glaze; let stand until glaze is firm.
Dietary Fiber: 0g
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3058
© 2014 Land O'Lakes, Inc.
Every year around this time, I start to panic a little. How am I ever going to decide what cookies to bake for the holiday season?! Do I stick with the classics or try something new? How many can we eat at our house (more than I care to admit…but cookies count as part of a balanced breakfast, right?) Without self-restraint, I could probably make a dozen different kinds!
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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