Chocolate Orange Cookies |Cooking With Amanda

Hooray for cookie week! The holidays are right around the corner and my cookie baking has started this week. I love making a variety of cookies to give to family and friends, but I also like having a tray for myself for a special holiday dessert.

The problem is that they are eaten by my kids quicker than I can bake them. By Christmas day, there are no cookies left for me, or any other adults that visit! Today, I solved that problem. I baked a cookie that goes better with wine than it does milk.

These chocolate orange cookies made with almond flour are sophisticated, and not as sweet as your usual kid-friendly cookie. They are just how I like them.

I used the best bittersweet chocolate I had for these cookies. Adding orange extract to the chocolate elevates it. You can use semisweet chocolate chips if you'd like, and you can leave out the orange extract if you would like to make them more kid friendly.

My kids love chocolate, but they don't care for the bittersweet taste as much as regular milk chocolate. But I make them my way and don't have to hide anything! They are the perfect dessert with a glass of red wine.

For the holidays, I use some festive sprinkles but you can make these any time of year. A nice sprinkling of orange sprinkles would also work also.

The whole idea of wine and cookies came from my Italian grandparents. I remember them drinking a small glass of wine with biscotti after they ate dinner. While my kids prefer monster cookies, Polish pretzel butter cookies or Funfetti cookies with a glass of milk, I prefer these cookies with wine or coffee.

Make a batch of these grown up cookies to enjoy during the holidays. Hopefully you won't have to hide them from your kids!

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Chocolate Orange Cookies Recipe

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Ingredients

For the Cookies:

1/2 cup unsalted butter, softened
1/4 cup granulated sugar
1 cup cake flour
3/4 cup almond flour, or almond meal
1/4 teaspoon salt

For the Chocolate Glaze:

1/2 cup bittersweet chocolate, coursely chopped, or chocolate chips
1/2 tablespoon shortening
orange extract, a few drops
sprinkles, for decorating

Directions

Preheat oven to 300°F. Using an electric mixer, beat the butter and sugar in a large bowl until fluffy.
Mix together the flour, almond meal and salt in a smaller bowl. Add this mixture to the butter mixture and blend together well.
Form the dough into a ball. Wrap in plastic wrap and chill in the refrigerator until cold, about 30 minutes.
Roll the dough into balls about 2 teaspoons between the palms of your hands. Arrange the balls on a large baking sheet, spacing them one inch apart.
Bake the cookies about 18 minutes or until the bottoms start to brown. Cool the cookies for about 10 minutes on the baking sheet.
While the cookies are baking, place the chocolate, shortening and extract in a microwavable bowl. Microwave by 20 second increments and stir the chocolate until it is melted and well blended.
Dip the cooled cookies in the chocolate and cover with sprinkles.
Let the chocolate harden before serving.
Store in an airtight container at room temperature.