OLD-FASHIONED ICE BOX COOKIES—the theme of this year’s HOLIDAY BAKE in the West kitchen, was inspired by an article I wrote about Kansas community cookbooks (A Heritage of Flavor), I thought it would be both fun and convenient to make ahead rolls of freezer dough, ready to slice 'n bake for Christmas. My goal was to find a favorite of fun and festive flavors. Here goes . .
Chocolate Chip Orange Icebox Cookies
If you plan to make your own Candied Orange Peel (which is SO much better than the purchased stuff), begin a couple of days in advance as it needs time to soak in a sugar solution and then to dry at room temp.)
Cookie Dough
1/2 cup (1 stick) butter, softened
3/4 cup granulated sugar
1 medium egg
1 teaspoon vanilla
1 1/4 cups all purpose flour
3/4 teaspon baking powder
1/2 teaspoon salt
1/2 cup mini semisweet or dark chocolate chips
1/4 cup minced Candied Orange Peel (recipe follows)
- Cream the butter with the sugar and beat until light and fluffy.
- Add the egg and the vanilla. Beat until well combined.
- Combine the flour, baking powder and salt. Add to the butter mixture and beat until blended.
- Mix in the mini chocolate chips and the candied orange peel. Divide the dough in half.
- Shape into logs about 8" long. Wrap in parchment or wax paper and refrigerate until firm. Can also be wrapped in foil and frozen (thaw when ready to use).
- To Bake: Preheat oven to 350°. Line several sheet pans with parchment.
- Slice dough into 1/4" slices. Place approximately 2” apart on a sheet pan and bake for 10 to 12 minutes or until edges are lightly browned.
- Remove to wire racks to cool.
Candied Orange Peel (this will make more than you need; recipe could be cut down)
3 oranges
2 cups water
2 cups sugar
1/4 cup corn syrup OR 1/4 teaspoon cream of tartar
Pinch kosher salt
1/2 cup+ additional sugar for finishing
- Cut the top and bottom off each orange. Using a knife, separate the colored part of the skin from the white membrane.
- Place the peels in a saucepan and cover with water.
- Bring to a boil and reduce to a simmer. Simmer for 20 minutes or until peels are tender. Drain.
- In the same saucepan, combine the 2 cups of water, sugar and corn syrup or cream of tartar. Bring to a boil over medium high heat.
- Add the peel. Reduce the heat and simmer for 30 minutes or until the peel is translucent and tender.
- Remove from the heat and pour the syrup and peels into a heatproof container.
- Let sit overnight at room temperature. Store, covered, in the refrigerator.
- To coat peels with sugar—pour peel and syrup through a strainer. Separate and place peels on wax paper and sprinkle with additional sugar (1/2 cup or more); let dry overnight. Save orange syrup for other uses. Store extra peels in an airtight container for other uses; could use to garnish cookie trays that contain the Chocolate Orange Icebox Cookies
Other Holiday Ice Box Cookies on our 2020 menu include:
Chocolate Walnut Shortbread Ice Box Cookies
Pistachio Cranberry Ice Box Cookies
Recipes without photos . . .
Chocolate and Orange Icebox Cookies
If you plan to make your own Candied Orange Peel (which is SO much better than the purchased stuff), begin a couple of days in advance as it needs time to soak in a sugar solution and then to dry at room temp.)
Cookie Dough
1 cup (2 sticks) butter, softened
1 1/2 cups granulated sugar
1 egg
1 teaspoon vanilla
2 1/2 cups all purpose flour
1 1/2 teaspons baking powder
1 teaspoon salt
1 cup mini semisweet or dark chocolate chips
1/4 cup minced Candied Orange Peel (recipe follows)
- Cream the butter with the sugar and beat until light and fluffy.
- Add the egg and the vanilla. Beat until well combined.
- Combine the flour, baking powder and salt. Add to the butter mixture and beat until blended.
- Mix in the mini chocolate chips and the candied orange peel. Divide the dough in half.
- Shape into logs about 8" long. Wrap in parchment or wax paper and refrigerate until firm. Can also be wrapped in foil and frozen (thaw when ready to use).
- To Bake: Preheat oven to 350°. Line several sheet pans with parchment.
- Slice dough into 1/4" slices. Place approximately 2” apart on a sheet pan and bake for 10 to 12 minutes or until edges are lightly browned.
- Remove to wire racks to cool.
Candied Orange Peel (this will make more than you need; recipe could be cut down)
3 oranges
2 cups water
2 cups sugar
1/4 cup corn syrup OR 1/4 teaspoon cream of tartar
Pinch kosher salt
1/2 cup+ additional sugar for finishing
- Cut the top and bottom off each orange. Using a knife, separate the colored part of the skin from the white membrane.
- Place the peels in a saucepan and cover with water.
- Bring to a boil and reduce to a simmer. Simmer for 20 minutes or until peels are tender. Drain.
- In the same saucepan, combine the 2 cups of water, sugar and corn syrup or cream of tartar. Bring to a boil over medium high heat.
- Add the peel. Reduce the heat and simmer for 30 minutes or until the peel is translucent and tender.
- Remove from the heat and pour the syrup and peels into a heatproof container.
- Let sit overnight at room temperature. Store, covered, in the refrigerator.
- To coat peels with sugar—pour peel and syrup through a strainer. Separate and place peels on wax paper and sprinkle with additional sugar (1/2 cup or more); let dry overnight. Save orange syrup for other uses. Store extra peels in an airtight container for other uses; could use to garnish cookie trays that contain the Chocolate Orange Icebox Cookies
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