Best Chocolate Orange Checkerboard Cookies Recipes

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CHOCOLATE ORANGE CHECKERBOARD COOKIES



Chocolate Orange Checkerboard Cookies image

I use these for gifts during the holidays because I like the elegant flavor combination of chocolate and orange. The shortbread texture melts in your mouth, and the walnuts add a nice crunch.-Sandy Paige, Ramstein Air Base, Germany

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 3-1/2 dozen.

Number Of Ingredients 10

1-1/4 cups butter, softened
1-1/2 cups confectioners' sugar
1/4 teaspoon salt
1 large egg
1 teaspoon vanilla extract
3 cups cake flour
1-1/2 cups finely chopped pecans
1/4 cup baking cocoa
1 teaspoon grated orange zest
1/2 teaspoon orange extract

Steps:

  • In a large bowl, cream butter, confectioners' sugar and salt until blended. Beat in egg and vanilla. Gradually beat in flour. Stir in pecans., Divide dough in half. Mix baking cocoa into one half; mix orange zest and extract into remaining half., Shape each portion into a 5-1/2x2x2-in. block. Wrap each block in plastic; refrigerate 30 minutes. , Unwrap dough; cut each block lengthwise into quarters, making four 5-1/2x1x1-in. sticks. Switch two of the chocolate sticks with two of the orange sticks, forming two checkerboard blocks. Gently press sticks together to adhere. Rewrap in plastic; refrigerate 2 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake 9-11 minutes or until set. Remove from pans to wire racks to cool.

Nutrition Facts :

CHOCOLATE ORANGE CHECKERBOARD COOKIES



Chocolate Orange Checkerboard Cookies image

From my Mamaw's recipe collection.

Provided by Chrystal Cackler @journeyrock92

Categories     Cookies

Number Of Ingredients 10

1 1/4 cup(s) butter, softened
1 1/2 cup(s) powdered sugar
1/4 teaspoon(s) salt
1 - egg
1 teaspoon(s) vanilla
3 cup(s) cake flour
1 1/2 cup(s) finely chopped pecans
1/4 cup(s) baking cocoa
1 teaspoon(s) grated orange peel
1/2 teaspoon(s) orange extract

Steps:

  • In a large bowl, cream butter, confectioners' sugar and salt until blended. Beat in egg and vanilla. Gradually beat in flour. Stir in pecans. Divide dough in half. Mix baking cocoa into one half; mix orange peel and extract into remaining half. Shape each portion into a 5-1/2x2x2-in. block. Wrap each block in plastic wrap; refrigerate 30 minutes.
  • Unwrap dough; cut each block lengthwise into quarters, making four 5-1/2x1x1-in. sticks. Switch two of the chocolate sticks with two of the orange sticks, forming two checkerboard blocks. Gently press sticks together to adhere. Rewrap in plastic wrap; refrigerate 2 hours or until firm.
  • Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake 9-11 minutes or until set. Remove from pans to wire racks to cool.

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