Chocolate Chip Orange Icebox Cookies

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)

1. Cream the butter with the sugar and beat until light and fluffy. 
2. Add the egg and the vanilla. Beat until well combined. 
3. Combine the flour, baking powder and salt. Add to the butter mixture and beat until blended. 
   
4. Mix in the mini chocolate chips and the candied orange peel. Divide the dough in half. 
5. 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). 
   
6. To Bake: Preheat oven to 350°. Line several sheet pans with parchment.
7. 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. 
8. 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

1. Cut the top and bottom off each orange. Using a knife, separate the colored part of the skin from the white membrane. 
   
2. Place the peels in a saucepan and cover with water.
3. Bring to a boil and reduce to a simmer. Simmer for 20 minutes or until peels are tender. Drain.
4. 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. 
5. Add the peel. Reduce the heat and simmer for 30 minutes or until the peel is translucent and tender. 
   
6. Remove from the heat and pour the syrup and peels into a heatproof container. 
   
7. Let sit overnight at room temperature. Store, covered, in the refrigerator. 
8. 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: 

Black Walnut Ice Box Cookies

Chocolate Walnut Shortbread Ice Box Cookies 

Date Pinwheel 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)

1. Cream the butter with the sugar and beat until light and fluffy. 
2. Add the egg and the vanilla. Beat until well combined. 
3. Combine the flour, baking powder and salt. Add to the butter mixture and beat until blended. 
4. Mix in the mini chocolate chips and the candied orange peel. Divide the dough in half. 
5. 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). 
6. To Bake: Preheat oven to 350°. Line several sheet pans with parchment.
7. 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. 
8. 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

1. Cut the top and bottom off each orange. Using a knife, separate the colored part of the skin from the white membrane. 
2. Place the peels in a saucepan and cover with water.
3. Bring to a boil and reduce to a simmer. Simmer for 20 minutes or until peels are tender. Drain.
4. 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. 
5. Add the peel. Reduce the heat and simmer for 30 minutes or until the peel is translucent and tender. 
6. Remove from the heat and pour the syrup and peels into a heatproof container. 
7. Let sit overnight at room temperature. Store, covered, in the refrigerator. 
8. 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