Monday, January 30, 2012

Chocolate Chip Cookies with Orange Liqueur Glaze

My husband loves combining the flavors of chocolate and orange. So, I put my creative thinking cap on and developed this scrumptious cookie. Keep in mind that you don't have to worry about overworking the dough--you can't. This cookie dough contains no gluten. 

Here is my recipe for the cookie:

4 tablespoons butter (no substitutes), softened to room temperature
1 cup sugar
1 tablespoon orange zest
1 large egg, at room temperature
3 tablespoons orange juice, fresh
1 teaspoon vanilla extract
1 1/2 cups Bob's Red Mill rice flour, plus extra for board
1/2 cup yellow cornmeal
1/2 teaspoon Rumford baking powder
1/4 teaspoon salt, or to taste
1/3 cup chocolate mini morsels

And, this is what I did:

1. Line baking sheet with parchment paper; set aside.

Dough ball is a bit crumbly until kneaded--a lot!!!
2. Place butter, sugar and orange zest in bowl of food processor. Pulse until thoroughly combined. Add egg, orange juice and vanilla. Process until smooth, scraping down sides of bowl as needed to combine. Add rice flour, cornmeal, baking powder, salt and chocolate mini morsels. Process until a soft dough ball forms. Turn dough out onto a dough board floured with rice flour. Knead for 2 to 3 minutes or until dough is smooth. Wrap dough in plastic wrap and place in refrigerator for 20 minutes or until slightly chilled.

3. Preheat oven to 350 degrees Fahrenheit after placing rack in the center of the oven. Place dough in the center of floured dough board. Roll dough to about 1/4-inch thick. Using a 2-inch round cookie cutter, cut the dough into approximately 14 or so rounds. Carefully pull excess dough away from rounds of dough; place dough rounds onto prepared baking sheet. Shape scrap dough into a ball, knead and roll out to about 1/4-inch. Using a 2-inch round cookie cutter, cut into 6 or more rounds. Repeat process for placing dough rounds onto baking sheet.

4. Place baking sheet into preheated oven. Bake for 12 to15 minutes or until lightly golden around the edges

Dough rolled to approximately 1/4".
Place 1/2" apart on baking sheet.

Using 2" cutter, cut rounds close.
Now that the cookies are baked, it is time to add the finishing touch. And, here is my recipe for the delicious glaze.

Orange Liqueur Glaze:
1 1/3 cup powdered sugar, sifted
1 tablespoon orange zest
3 tablespoons orange liqueur
1/4 cup milk chocolate chips
Final Product!!!
1 1/2 tablespoons whipping cream

The finishing line is in sight. Here is how:
1. While cookies bake, place sifted powdered sugar, orange zest and orange liqueur in medium mixing bowl. Stir until smooth, Drizzle over hot cookies as soon as taken out of oven. Allow to cool for 10 to 15 minutes. Transfer to a cooling rack.

2. While cookies cool completely, place chocolate chips and whipping cream in the top of a double boiler or in a heat resistant bowl placed over bowling water. Stir until chips are completely melted and smooth. Drizzle over cooled cookies.

Oven Temperature: 350°F

Servings: 10                          Yield: 20 cookies                           Total Time: 2 hours

Calories  Per Serving 243.05

Author: Dr. Jacquelyn P. Horne
Copyright: 2011

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