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Author Notes: Three big holiday flavors combine to form an irresistible treat that will be the hit of your year-end party (if you don’t gobble them up yourself, that is). —Rachel (Simple Seasonal)
Makes 24 cookies
- 1/2 cup (1 stick) salted butter at room temperature
- 1/3 cup plus 1 Tbsp powdered sugar
- 2 teaspoons orange liqueur (Cointreau)
- 1/4 teaspoon vanilla extract
- 1 cup unbleached flour
- 1 teaspoon orange zest
- 2 cups dark chocolate morsels
- In a medium sized mixing bowl, cream the butter and then add powdered sugar and cream together with a hand mixer. Add orange liqueur and vanilla and continue to mix until smooth.
- Add flour and orange zest to the bowl and work the two ingredients into the butter and sugar mixture using a spatula or your hands. Take care not to over-mix. You're going for well-combined, but not beaten.
- Scoop the mixture into the middle of a piece of plastic wrap, mold into a log shape about 1 1/2 inches in diameter, then roll up in the plastic wrap and tie off the ends. Place in the freezer for 1 hour.
- After the dough has hardened in the freezer, preheat your oven to 350ºF. Cut the dough out of the plastic wrap and cut in 1/8 inch think slices. Place on a cookie sheet covered with parchment and bake for 11-13 minutes or until the cookies begin to turn golden brown.
- Allow the cookies 20 minutes to cool. Meanwhile, microwave your chocolate in a small microwave safe dish by heating in 1 minute increments at 30% power, stirring in between each increment. Continue to do this until the chocolate is melted - warm to the touch, but not hot.
- Dip each cookie half-way into the chocolate and then place on a nonstick surface to harden. A silicone mat or parchment paper works well for this. Sprinkle the chocolate with fresh orange zest as desired. Enjoy once set.