Best Chocolate Dipped Orange Supremes Recipes

CHOCOLATE-DIPPED ORANGE SUPREMES

Steps:

• Dip measuring cup into mix and level off; allow to come to room temperature.
• In large bowl, combine all cookie ingredients at low speed until well mixed and dough forms.
• Divide dough in half;place each half on sheet of waxed paper.
• Shape each half into a log 1/2 inch diameter.
• Wrap in waxed paper;refrigerate for 1/2 hour.
• Remove logs from refrigerator.
• For oval cookies,mold logs into oval shape.
• For triangle cookies,mold logs into triangle shape.
• Rewrap;refrigerate until firm ,about 3 hours.
• Heat oven to 375°F.
• Cut dough into 1/4 inch slices, one inch apart on ungreased cookie sheets.
• Bake for 6-10 minutes or until edges are golden.
• Cool completely.
• In a small saucepan over low heat, melt chocolate and shortening, stirring constantly.
• Set saucepan in hot water to maintain dipping consistency.
• Dipe ends of cooled cookie into chocolate mixture;allow excess to drip off.
• Place cookies on waxed paper to set.
• Store between sheets of waxed paper in a loosely covered container in a cool place.

CHOCOLATE DIPPED ORANGE SUPREMES

Steps:

• 1. In large bowl, combine all cookie ingredients at low speed until well blended and dough forms. Divide the dough in half. Place each half on waxed paper. Press and roll each half into a log, 1" in diameter. Wrap completely and refrigerate for 1/2 hour. Remove logs and shape one into an oval cylinder. Shape the other into a triangular cylinder. Re-wrap and refrigerate at least 3 hours.
• 2. Heat the over to 375 degrees F. Cut the logs into 1/4" slices, and place then 1" apart on an ungreased cookie sheet. Bake for 6-10 minutes until edges are light golden brown. Cool completely.
• 3. Line the cookie sheet with waxed paper. In a small saucepan over low heat, melt the chocolate with the Crisco stirring constantly. Set the saucepan in hot water to keep the chocolate at dipping consistency.
• 4. Dip the ends of the cookies in the chocolate, allow excess to drip off then place on wax paper covered cookie sheet. Allow the glaze to set. Store in a cool place and in between sheets of waxed paper in a covered container.