CHOCOLATE-DIPPED ORANGE SPRITZ
Dipped in melted chocolate and coated in ground walnuts, this cookie is one you won't pass up.-Alissa Stehr, Gau-Odernheim
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a bowl, cream butter and sugar until light and fluffy. Gradually beat in egg, orange juice and zest. In another bowl, whisk flour, baking powder and salt; gradually add to creamed mixture, mixing well., Using a cookie press fitted with a bar disk, press long strips of dough onto ungreased baking sheets; cut ends to release from disk. Cut each strip into 3-in. lengths (no need to separate them)., Bake 8-10 minutes or until set (do not brown). Re-cut cookies if necessary. Remove from pans to wire racks to cool completely., Place walnuts in a shallow bowl. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway in chocolate; allow excess to drip off. Sprinkle with walnuts. Place on waxed paper; let stand until set.
Nutrition Facts : Calories 99 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 43mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE-DIPPED SPRITZ
Some of my sisters and I get together for a weekend during the holidays to do nothing but bake cookies. These cookies always make an appearance in the goody baskets that we give as gifts. -Nancy Ross, Alvordton, Ohio
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 6 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, salt and baking powder; gradually add to creamed mixture. , Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Bake at 375° for 7-9 minutes or until set (do not brown). Remove to wire racks to cool. , In a microwave-safe bowl, melt candy coating; dip each cookie halfway. Sprinkle with crushed candies. Place on waxed paper until set.
Nutrition Facts : Calories 136 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 89mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE-DIPPED ORANGE PEEL
Provided by Julien Merceron
Categories Candy Chocolate Dessert Orange Edible Gift
Number Of Ingredients 7
Steps:
- Making the Candied Orange Peel
- Wash the oranges and remove the peel with a sharp vegetable peeler, avoiding any white pith. Put the orange peel in a saucepan with 4 cups water and a pinch of salt. Bring to a boil over high heat and boil for 5 Minutes. Drain. Repeat this process one more time.
- Put 1 cup of the sugar and 1 2/3 cups water in a clean saucepan and bring to a boil, stirring until the sugar dissolves. Add the blanched orange peel to the boiling syrup, immediately remove from the heat, cover the pan, and set aside overnight at room temperature.
- The next day, drain the peel, reserving the syrup. Add 1/3 cup of the remaining sugar to the reserved syrup, bring to a boil, and return the peel to the syrup. Remove from the heat, cover, and set aside overnight at room temperature. Repeat this process three more times, over three nights, adding 1/3 cup sugar each time. Once the peel is candied, let drain at room temperature for 1 day, then cut into thin slivers. (The peel can be stored in an airtight container for up to 1 month.)
- Dipping
- Temper the dark chocolate . Using a fork, dip each strip of candied orange peel in the chocolate, then lay it on an acetate sheet. Refrigerate the chocolate-dipped strips for 10 Minutes before detaching from the sheet. (Store in a cool place away from moisture for up to 1 month.)
CANDIED ORANGE SLICES DIPPED IN CHOCOLATE
Someone gave us a gift of these delicious orange slices. These tangy oranges and creamy chocolate are an unbeatable combination. They look fancy and colorful, and are easy to make. A Christmas favorite. These do take a while to make but are well worth it. The orange slices are delicious even without the chocolate. Drying time not included in time. NOTE: When cooking the orange slices DO-NOT STIR. If someone is helping you make sure they do not stir just them push down on the orange slices as recipe says. :) I cut the slices in half again after cooking.
Provided by Barb G.
Categories Candy
Time 2h30m
Yield 50 slices
Number Of Ingredients 5
Steps:
- Cut the oranges in half lengthwise, with the cut side down slice the oranges crosswise into 1/4-inch slices, (you will have 1/2 of a slice of orange:DO-NOT peel),discard the ends.
- In a 10-inch saute pan combine the water and the 3 1/2 cups of sugar, stir to blend, then bring to a boil over medium heat.
- Add the orange slices, separating them, and simmer them gently for 1 hour uncovered; peroidically dunk any floating slices.
- Remove from heat and cool to room temperature.
- Remove the orange slices, with a slotted spoon and transfer to a cooling rack set over a baking sheet to let drain and dry for 24 hours; NOTE; I dryed them in my oven set for for baked goods, or if oven has a pilot light, this worked great if it is a damp day.
- After drying the slices, toss them in the granulated sugar and reserve them, do not stack them as they will stick together.
- While you are coating the orange slices with the sugar, have the chocolate melting slowly in the top of a double boiler over 120 degree water: Chocolate can be melted in the microwave.
- When all the chocolate is melted and creamy and registers 100 degrees on an instant themometer, remove the top section from the double boiler.
- Add the 2-ounce of chocolate and gently stir until the thermometer reads 88 degrees to 91 degree, then remove what remains of the chunk of chocolate.
- Now dip the orange slices 2/3 of the way into the chocalate; gently scrape off excess chocolate against the side of the pan.
- Place the orange slices on a sheet of wax paper to set.
- Work quickly with the slices if the chocolate becomes to thick for dipping, place it over the 120 degree water again until it reaches 88 to 91 degrees.
Nutrition Facts : Calories 196.3, Fat 9.5, SaturatedFat 5.9, Sodium 4.5, Carbohydrate 32.6, Fiber 3.2, Sugar 26.1, Protein 2.4
CHOCOLATE-DIPPED SPRITZ COOKIES
A holiday favorite, great taste and presentation on a cookie plate. Easy and ooh so good! Found in a Taste of Home cookie book
Provided by Tracy H.
Categories Dessert
Time 22m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cream butter and sugar in mixing bowl.
- Beat in egg and vanilla.
- Combine flour, salt and baking soda, gradually add to creamed mixture.
- Using a cookie press, press dough onto ungreased cookie sheet.
- Bake at 375° for 7-9 minutes.
- Original recipe says not to let brown but I prefer it when the edges are slightly brown, it makes the bottoms nice and crispy.
- Remove to cooling rack and let cool completely.
- Melt confectionary coating and dip each cookie half way and sprinkle with finely ground nuts or sprinkles.
- I usually do half semi sweet chocolate and half white chocolate and sprinkle with holiday colored non periels.
- Let harden on wax paper.
CHOCOLATE DIPPED ORANGE SPRITZ
Number Of Ingredients 11
Steps:
- 1. Cream butter and splenda until fluffy. Mix in egg and orange zest. Combine flour, baking powder, and salt. Stir into creamed mixture, alternately with the orange juice. Using a cookie press or pastry bag with a bar disk or tip, pipe cookie dough onto ungreased cookie sheets into long strips. Cut each strip into pieces 3-inches long. Don't separate the pieces. 2. Preheat oven to 350 degree F. Bake cookies in preheated oven for 12-14 minutes or until cookie edges turn golden. Cut into pieces again, as needed. Remove to wire racks to cool completely.3. To decorate, melt chocolate chips and shortening in the microwave or a double boiler until smooth. Stir. Dip each end of a cookie into the chocolate mixture and then dunk it in the ground nuts. Place on waxed paper and let stand until chocolate sets.
Nutrition Facts : Nutritional Facts Serves
CHOCOLATE-DIPPED ORANGES RECIPE BY TASTY
Here's what you need: orange, semi-sweet chocolate chips, rainbow sprinkles, freeze-dried strawberry, almond, coarse sea salt, lollipop stick
Provided by Ochi Scobie
Categories Snacks
Yield 2 servings
Number Of Ingredients 7
Steps:
- Peel orange into slices and insert lollipop sticks.
- Melt chocolate chips in microwave at 30-second intervals until the chocolate is easy to stir.
- Dip orange slices halfway in chocolate, and then in each topping of your choice.
- If needed, chill oranges in the freezer for 5 minutes to help harden the chocolate.
- *Additional oranges can be used to increase serving size
- Enjoy!
Nutrition Facts : Calories 825 calories, Carbohydrate 87 grams, Fat 55 grams, Fiber 12 grams, Protein 12 grams, Sugar 60 grams
SPRITZ ORANGE CRISPS
Orange flavored spritz cookies. Try sandwiching them together with melted chocolate.
Provided by Barb
Categories World Cuisine Recipes European Scandinavian
Yield 42
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cream the shortening. Gradually add the sugar and the orange juice. Cream well. Beat in the egg and the orange rind.
- Sift the flour, salt and baking soda. Add the flour mixture to the creamed mixture a little at a time. Fill cookie press and form cookies onto an ungreased cookie sheet.
- Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes.
Nutrition Facts : Calories 91.3 calories, Carbohydrate 10.7 g, Cholesterol 4.4 mg, Fat 5.1 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 1.3 g, Sodium 23.9 mg, Sugar 5 g
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