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Author Notes: I dearly love florentines, those Christmas-y lace cookies with a flavor punch of orange, drizzled with bittersweet chocolate. While they're undeniably one of my favorite cookies to eat, they're definitely at the bottom of the list of cookies I bake. When I do bake them, they're just for us--they're so time-consuming, they take up a lot of space during the baking and cooling and drizzling, the environment needs to be perfect both inside and outside the oven lest the cookies fail, plus they don't ship or store well, so why would I waste all that time and effort on something to share with people I only like? But they are so full of flavor (not just from sugar) that they're too good to not share, so I make these instead. —betteirene
Makes about 36 three-inch cookies
- 1 orange
- 1 cup golden raisins
- 2 sticks (1 cup) unsalted butter, at room temperature
- 3/4 cup dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 1/2 cups unbleached all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon table salt
- 1/2 teaspoon cinnamon, preferably Saigon
- 3 cups old-fashioned oatmeal (not quick-cooking or instant)
- 1 cup chopped semisweet chocolate or chocolate chips
- 1/2 cup melted semisweet chocolate, slightly cooled
- Remove the zest from the orange and place in a small bowl. Squeeze the orange juice over the zest. Stir in the raisins. Set the bowl aside.
- Slide one rack in bottom third of oven and another rack in top third of oven. Preheat oven to 350 degrees F. Line cookie sheets with parchment.
- In a large bowl, cream butter with both sugars until fluffy, about three minutes. Add eggs, one at a time, beating well after each addition. Add flour, baking powder, baking sofa, salt and cinnamon and beat until well blended. By hand, stir in raisin-orange juice mixture, oatmeal and chopped chocolate.
- Form into large balls using an ice-cream scoop or a 1/4-cup measure. Place 6 balls on each pan and flatten the balls very slightly. Bake, one pan per rack, for 10 minutes, then rotate pans and continue baking for about 7 more minutes or until cookies are barely browned around the edges but middles are still shiny and slightly wet. Let cookies cool on the pan for two minutes, then place on racks to cool completely. If desired, drizzle cookies with melted chocolate. Let harden, Store cookies in an airtight container with waxed paper or parchment between layers.
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