The classic combination of chocolate and orange shines through in this simple and elegant cookie.
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1 cup Land O Lakes® Butter softened
1 cup sugar
1 large Land O Lakes® Egg (yolk only)
2 teaspoons freshly grated orange zest
2 cups all-purpose flour
1/2 cup orange marmalade
3 (1-ounce) squares bittersweet baking chocolate, chopped
1 1/2 teaspoons Land O Lakes® Butter
*Substitute raspberry jam.
**Substitute 1 cup bittersweet chocolate chips.
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.
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