My favorite Christmas cookie recipe when I lived in Germany was this one for Orange and Chocolate Crispy Cookies. Grated, not melted, chocolate made them speckled, but not like true chocolate chip cookies. Orange zest in the dough and a smooth orange glaze married two classic tastes together. Absolutely delicious on the cookie tray.
Makes 5 dozen cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 5 dozen - 60 cookies
- 9 T. butter (125 g.)
- 1/2 c. + 2 T. sugar (125 g.)
- 1 egg (50-60 g.)
- 1/4 tsp. salt
- 1 tsp. orange zest (or 1/4 tsp. orange extract)
- 4 oz. semisweet chocolate, grated (100 g.)
- 1 2/3 c. flour (200 g.)
- 1/2 tsp. baking powder
- 2 - 3 T. orange juice
- 1/2 c. powdered sugar
Cream butter and sugar until light and fluffy. Beat in egg, salt and orange zest or extract.
Add grated chocolate and mix well. Add the flour and baking powder and mix until a stiff dough is formed.
The dough should be wrapped and refrigerated at this point to make it easier to handle. If you are in a hurry, place the ball of dough in the freezer for 15 minutes or so, so that it is not too sticky when you roll it out.
Flour a clean workspace and, working with part of the dough, roll out to between 1/8 and 1/4 inch thickness (5 mm). Cut out cookies with a cookie cutter. The classic shape is round or a fluted, round shape (like the Linzer cookie cutter shape here), but you can use any shape you want.
Place the cookies on an ungreased cookie sheet and bake for 10 - 12 minutes at 350°F.
Cool the cookies on a rack, then mix the orange juice and powdered sugar together until smooth. Brush the glaze on the underside of the cookies and let dry on the rack before you pack them in a jar or box with a tight-fitting lid. These cookies will keep for 1 - 2 weeks at room temperature or freeze for longer.