This crunchy cookie is great to dip into your favorite cup of coffee. A hint of orange along with the chocolate bits and the chocolate bottom will make your coffee into an orange-flavored mocha.
Ingredients: 1/3 cup butter, softened, 2/3 cup granulated sugar, 2 teaspoons baking powder, 2 eggs, 2 teaspoons finely shredded orange peel, 2 tablespoons orange juice, 2 cups all-purpose flour, 1/2 cup miniature semisweet chocolate pieces, 1/3 cup semisweet chocolate pieces, 1/2 teaspoon shortening.
Instructions: Grease a large baking sheet or line with parchment paper; set aside. In a large mixing bowl, beat butter for 30 seconds. Add sugar and baking powder. Beat in eggs and orange juice until combined. Gradually beat in flour; add orange zest and miniature chocolate pieces, mixing well.
Divide dough in half. Shape each half into a 9-inch-long roll. Place rolls about 4 inches apart on prepared baking sheet; flatten to about 3 inches wide. Bake in preheated 375 oven for 20-25 minutes or until wooden toothpick inserted near center comes out clean. Cool on cookie sheet about an hour (or until cool enough to handle).
Reduce oven temperature to 325 degrees. Transfer rolls to a cutting board. Use a serrated knife to cut each roll diagonally into 1/2-inch slices. Place slices, cut side down, on an ungreased baking sheet. Bake in 325 degree oven for 8 minutes. Remove from oven and turn slices over; return to oven and bake an additional 7-9 minutes, or until dry and crispy (do not overbake). Transfer to wire racks to cool.
In a small heavy saucepan, melt the 1/3 cup chocolate pieces and shortening over low heat, stirring constantly (or melt in microwave until smooth). Dip bottoms of each cookie into melted chocolate; let stand on wire racks until set.
Makes about 32 cookies.
To freeze: place undipped cookies in airtight container in freezer for up to 3 months. Before serving, thaw and dip in the melted chocolate.
"Better Homes and Gardens Biggest Book of Cookies", Meredith Corporation, Des Moines, IA, 2003.
Cookies Rule!!!
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