Chocolate Orange Shortbread cookies
My husband loves chocolate and orange together. And with the orange zest in this cookie, you can get a little vitamin C for the winter cold season. These are cookies you need to chill, and then slice and bake. So, you can prep them a day or so ahead of time and then bake them when you need them.
Ingredients:
- 1 cup plus 2 tbs. (2 1/4 sticks) cold salted butter, cut into 1/2-inch pieces
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 tsp. vanilla
- 2 1/4 cups all-purpose flour
- 12 ounces semisweet chocolate, coarsely chopped, divided
- Zest of 1 medium orange (about 2 tbs.)
- Flaky sea salt and more orange zest, for topping (optional, but highly recommended)
Preparation: In a large bowl using an electric hand mixer or in the bowl of a stand mixer with the paddle attachment, beat butter, sugars and vanilla on medium-high speed until light and fluffy, about 3 to 5 minutes. Scrape down sides of the bowl, then stir in flour on low speed until just combined. Stir in 6 ounces chocolate chunks and 2 tbs. orange zest until just incorporated. Divide dough in half. Place each half on a large sheet of plastic wrap. Fold over plastic wrap to cover dough, then use your hands to roll each piece of dough into a log about 2-2 1/4 inches in diameter.
Wrap dough in plastic wrap to cover completely and chill at least 2 hours until firm (can be chilled up to 1 week). Heat oven to 350 degrees. Line a cookie sheet with parchment paper. Uncover one log and, using a sharp serrated knife, gently slice log into 1/2-inch-thick rounds (use a sawing motion to cut through chocolate chunks). Place cut side-up on prepared cookie sheet about 1 inch apart. Sprinkle with sea salt, if desired.
Bake 13 to 15 minutes or until edges of cookies are just beginning to brown. Cool 1 minute on cookie sheet, then transfer to cooling rack to cool completely. Repeat with second log of dough. Melt remaining 6 ounces semisweet chocolate in microwave or in a double boiler according to package directions. Dip one end of each fully cooled cookie into melted chocolate; let excess chocolate drip off, then place cookie on cooling rack. Sprinkle with more sea salt and orange zest, if desired. Chill dipped cookies in fridge 30 minutes until chocolate is set.
Lemon Ginger Cookies
My friend’s mother has cancer, and I wanted to make her a little treat but also stay away from refined sugars and have some additional nutrition snuck in while she is undergoing treatment. Almond flour adds Vitamin E, riboflavin, zinc and other nutrients as well as being lower than wheat flower in carbohydrates. This recipe is from my friend and nutritionist, Tina Brockett the owner and founder of Encompass Integrative Wellness, who I appreciate so much.
Ingredients:
- 2 1 2 cups almond meal/flour
- 1 tsp. baking soda
- 2 tbs. ground ginger (+optional 1 tsp fresh grated ginger)
- 1 4 cup grape seed oil or melted coconut oil
- 1 2 cup maple syrup
- 2 tbs. lemon zest or more for a more robust flavor
Preparation: Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a Silpat. In a large bowl, combine the almond meal, baking soda and ginger. In a medium bowl, combine the oil, syrup and zest. Add to the dry ingredients and mix until well blended. Scoop 1 Tbsp. of the dough onto a parchment-lined baking sheet. Bake for 8-10 minutes, or until the tops start to crack! This is an excellent vegan cookie that keeps well for more than a week if it lasts that long, very easy to make with only a few ingredients.
Italian Nut Roll Cookies "Nocatole"
I remember eating these cookies when we visited West Virginia for Christmas. They are one of my dad’s favorites that his sister, who is now 95 years old, used to make. Maybe the walnuts provides longevity. But we will be making them again this holiday season.
Ingredients:
For the Dough:
- 4 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp. salt
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 3 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
For the Filling:
- 2 cups finely ground walnuts (or pecans if you prefer)
- 1 cup granulated sugar
- 1/4 cup honey
- 1 tsp. cinnamon
- 1 tsp. vanilla extract
- 1 large egg white (for binding)
For the Glaze (Optional):
- 1 cup powdered sugar
- 1-2 tbs. milk
- 1/2 tsp. vanilla extract
Preparation: Prepare the Dough: In a large bowl, combine flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. In another bowl, whisk together eggs, sour cream, and vanilla. Add this mixture to the flour mixture, stirring until it forms a dough. If it’s too sticky, add a bit more flour.
Divide the dough into two portions, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour. Prepare the Filling: In a mixing bowl, combine the ground walnuts, sugar, honey, cinnamon, vanilla extract, and egg white. Mix well to create a thick paste. Assemble the Rolls: Preheat oven to 350EF (175EC) and line baking sheets with parchment paper. Roll out one portion of dough into a thin rectangle on a lightly floured surface. Spread half the filling evenly over the dough, then carefully roll it up lengthwise, like a jelly roll. Repeat with the second portion of dough.
Slice each roll into about 2-inch pieces and place on the prepared baking sheets, cut side down.
Bake: Bake for 15-20 minutes or until the rolls are lightly golden. Allow to cool on a wire rack.
Optional Glaze: Mix powdered sugar, milk, and vanilla extract until smooth. Drizzle over cooled rolls for extra sweetness.
