As promised, I am sharing the cookie recipe I chose for using the candied orange peel that I strained out of marmalade when making orange chicken. This shortbread cookie dough is not very sweet, so it works well with the chocolate and orange flavors.
The sweet chewy bits of orange added a great texture to the cookies.
Sloppily dipped in semisweet chocolate added a rustic flair. You can be a lot neater of you choose.
Paired with a hot cup of coffee, this cookie is the perfect way to end your orange chicken supper.
Here is the recipe. I used the candied orange pulp left after straining heated marmalade. You could also use regular candied orange peel and a small amount of orange zest.
- ½ cup (1 stick) unsalted butter (room temperature)
- ¼ cup confectioners sugar
- 1 cups all-purpose flour
- ¼ teaspoon salt
- ½ cup candied orange peel
- 1 tablespoon orange juice
- ¼ tablespoon vanilla extract
- 4 ounces semi sweet chocolate chips
- Cream the butter and the sugar in large mixing bowl.
- Mix the flour and the salt in a small bowl and set aside. Pour the dry ingredients with the mixer on low into the wet until it starts forming larger clumps.
- Add the candied orange, orange juice and vanilla extract. Form the dough into a rectangle about 6 inches in length. Wrap tightly in plastic wrap and refrigerate for one our or more.
- Cut the log into ¼ inch thick slices and place on a parchment lined baking pan with space between them. Bake in a pre-heated 325 degree oven until they just start to turn lightly golden brown on top, about 15 minutes. Remove from oven and transfer to wire rack. Let cool completely.
- Melt the chocolate in a double boiler or the microwave in 30 second increments, stirring each time.
- Dip the end of the cookie into the chocolate. Place on a sheet of parchment paper and let cool until the chocolate sets.