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Cranberry and Orange Chocolate Dipped Cookies
Yield: 2 dozen
Prep time: 10 MinCook time: 12 MinInactive time: 3 HourTotal time: 3 H & 22 M
Cranberry and Orange Chocolate Dipped Cookies are perfect for holiday baking. Loaded with dried cranberries and fresh orange zest, then dipped in chocolate make them a winner.
Ingredients
Instructions
- In a large bowl or the bowl of your stand mixer, combine the butter, orange zest, and sugar and beat on medium-high speed until pale and fluffy. Add in the vanilla and eggs and beat until combined. Add in the flour and dried cranberries and beat until just combined.
- Sprinkle some flour on the counter, then spoon the cookie dough onto the surface and gently knead it for about 30 seconds. Divide the dough in half, then roll each portion into a log that is roughly 2 inches in diameter, then wrap each log in plastic wrap and refrigerate for 3 hours up to 3 days.
- When you're ready to bake, preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
- Using a sharp knife, slice the logs of cookie dough into 1/4-inch rounds. Place the cookies on the prepared baking sheet, and bake for 10 to 12 minutes, or until lightly golden.
- Remove from the oven and place the pan on a cooling rack. Cool for at least 15 minutes before removing.
- While the cookies are cooling, make the chocolate coating: Melt the chocolate chips in a double boiler or microwave (stirring frequently), until smooth.
- Dip each cookie halfway into the chocolate, then return to the lined baking sheet.
- Allow the chocolate to set before serving. This can be done in the refrigerator to speed things up.
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