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Would powdered sprinkled on the cookie be good?
Sure, sounds great!
Can the dough be rolled into logs, chilled and then cut into 1/8 inch thick rounds. It would be easier, if not as elegant.
Sounds like a good way to go about it!
I made these today, the dough was too soft to roll out and cut with cookie cutter. So, I made small balls and dropped them on the cookie sheet. i actually used one lemon zest, since i didn’t have any oranges at hand. I made the cookies look like lemons too. They turned out soooo good. I wish I can attach a photo here. The only mistake I made was to keep them in the oven for too long, they dried out a little, but still was yummy. Thanx for the recipe :)
I made these cookies again today. Little hearts for Valentine’s. They are great. I rolled them out between two silpats and transferred them to the baking sheet with a thin metal spatula. Thanks again for the recipe. It pleases the kids and the grown ups.
I had the same problem as Jade! Mine started bubbling on the tray and spread out..they came out kind of brittle so I pulled out the second batch a lot quicker. Shame, I used such cute cookie cutters and in they end the rubble :-) tasted great. My butter wasn’t very roomtemperature but I did follow the rest of the recipe. Maybe next time I’ll try a bit more flour. Oh, I have a fan oven, would that make a difference?
Inka, I can’t say on the fan oven. My guess, would be to chill the dough after cutting and check the oven temperature if it’s not running to proper temp. ~Garrett
The first time I made these cookies they were perfect but every time after, they spread during baking and turn into one flat sheet! I’m not sure what is going wrong, I’ve tried them about 5 more times and I can’t get them to work even after chilling them to harden up the dough. Any suggestions?
I am not sure. A touch more flour can always help stiffen things out. ~Garrett
I’m trying to space out some of my dessert-prep before the chaos of actual Christmas party day. Is this the kind of dough you can make a few days in advance and pull out of the freezer day-of, or will I need to make and bake right away? I think these will be a hit at my house. Looks delicious!!
Shouldn’t be a problem. ~Garrett
These cookies are AMAZING. I had absolutely no problem with the recipe – they turned out perfectly. I used a whole orange for the zest but even that was quite faint so could even have used a bit more. Will definitely keep this recipe!
These came out good and not too sweet. I ended up using whole wheat flour, which was pretty grainy.
I would try again with either pastry flour or keep the graininess and add some red chili flakes.
These were by far the worst cookies I have ever made. They were terribly bitter. Recipe sounded great. I made them for a true chocoholic. He liked them, but the rest at the dinner party thought they were awful. I did not have trouble with the dough…I’m a cookies maker!
Will never make these again!
These cookies aren’t designed to be super sweet but rely on the chocolate and orange for a bittersweetness. A bit more sugar would probably make them right for you. ~Garrett
I made these yesterday with my 2.5 year old because he likes to make cookies where you ‘cut shapes.’ I was tired of gingerbread and sugar so we tried this. I doubled the recipe and after rolling out one portion, I stuck it in the freezer while I rolled out the next. It was too delicate for his shapes, so I eventually just used a pizza cutter to cut even squares. It worked really well.
The flavor is great. My husband has decided this is his new favorite (mine is still the butterscotch cookies) since as he said “chocolate & orange is awesome.”
I bake and found these difficult to work with. Next time I will roll all the dough in a 3″ roll, chill and slice. Just too much work for me otherwise.
I made these without the orange zest and they were very good. I will definitely try them with the hershey’s dark chocolate powder because the color of yours is great. I’m not sure the recipe was meant to come out this way, but my cookies were slightly chocolate-salty, and I really liked that! Next time I might do less salt in the dough and dust them with sea salt or something.
Anyway, LOVED these cookies. Thanks, Garret!!
After making the normal cookies, I baked all the leftover little pieces of dough (I could have composed another two cookies with them, but I chose to bake mini-shortbread) because I thought they’d be fantastic with vanilla ice-cream. So I scooped some and heavily sprinkle it with the little cookies. Foodgasm.
These were yummy! Stef topped them with a dollop of whipped cream and a fresh orange segment/supreme to dress them up for tea. A hit!
Thanks for posting this! You can’t go wrong with chocolate and orange!
I tried using a buttery spread (Smart Balance) instead of real butter, in order to cut down on the fat and calories a little. It made the dough too sticky and soft to roll out, so I just made drop cookies instead, with a heaping teaspoon of dough for each cookie. They came out super soft, with a texture more similar to brownies than to regular shortbread. I think they’re delicious this way, even if they’re less authentic. Maybe I can use real butter the next time I’m baking for a party, so I won’t be tempted to eat quite so many!
Awesome recipe! I used a heart shaped cookie cutter and I brought them to my office on Monday and my fellow grad students gobbled them all up.
the recipe sounds wonderful! thank you so much and I am looking forward to trying this very soon.
one minor question:
12 tablespoons of butter – what is in weight? i would still feel secure with the quantity discrepancy if a recipe calls for 1 or 2 tablespoons of ingredients. but quantity discrepancy of 12 tablespoon might pile to ie 120grams (4oz) for each 10grams discrepancy of a tablespoon. how high is the tablespoon heap of the butter. thank you so much!
8 tablespoons is 4 ounces, so 12 tablespoons would be 6 ounces. ~Elise
I made these cookies for Valentine’s Day. They were great tasting with the chocolate and orange, but WAY too salty for our taste. I will definitely make them again, but cut the salt way, way back.
I didn’t know the word for it, sorry I’m not a native English speaker. But I meant they were a little moist. Didn’t know what did it, I think a little to low temp. and a little too short in the oven. Already agreed with my girlfriend that we will try it toghether this weekend :) Thanks Garrett!
Yeeeah, that means they didn’t bake long enough. =) ~Garrett