The next cookie recipe is a personal favorite and one I have been making for years. Revisiting that classic combination of chocolate and orange, these sprtiz-like butter cookies are light, crisp and bursting with fantastic orange flavor.
If you don’t have a cookie press, you can use a pastry bag fitted with a star tip.
Chocolate Orange Batons
Makes about 5-6 dozen cookies
- 2 cups flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter or butter, softened
- 1/2 cup sugar
- 1 egg
- 1/4 teaspoon orange extract
- 1/2 teaspoon vanilla
- 1 teaspoon finely grated orange zest
- Melted chocolate
- Toasted and chopped pecans
Preheat oven to 350. Line a couple of baking sheets with parchment paper or lightly grease.
In a small bowl, sift together flour, baking powder, and salt; set aside
In a large mixing bowl, beat butter, sugar, egg, and orange extract and vanilla and orange zest until smooth. Add flour mixture; beat on low speed just until combined.
Using a cookie press fitted with a star disk or ribbon disk, force unchilled dough into 2-1/2-inch sticks or ribbons 1/2 inch apart on prepared cookie sheet.
Bake for 8 to 10 minutes or until edges are firm, but not brown. Transfer to a wire rack; cool.
In a small saucepan, melt chocolate and shortening together. Place nuts in a small, shallow bowl. Dip one end of each cookie into chocolate and then toasted nuts. Place on waxed paper to set.