Citrus Chocolate Cookie Recipe
Sugar cookies are synonymous with the holidays. It seems as though I find myself making a batch every couple of days around this time of year. To speed up the process I keep dough frozen for quick use when the family needs a sugar cookie fix. This particular version is flavored with citrus and chocolate. I paired the cookies with a simple orange icing and decorated them with edible Pham Fatale peel-&-press stickers from Ticings. I completed the decorations by sprinkling crystallized rose-petal sugar. The pink color from the sugar matched our custom-made PhamFatale logos. Adorable, no?
I’ve used cute Ticings baking decorations several times over the past couple of months. I’m not very good with piping bags, so these decorations come in really handy. If you’d like to get your own on Ticings® decorations, the awesome folks at Ticings have agreed to be a part of our 25 Days of Giveaways, so you can add holiday art to your classic baking. Just enter today on the Pham Fatale 25 Days of Giveaways page. And if you don’t end up winning, don’t despair! Ticings is offering free shipping to Pham Fatale readers. Just use the promo code “PHAM” on your order.
Make sure you're a fan of PhamFatale Facebook fan page and Ticings, or follow @Phamfatalecom and tweet about this giveaway. To make it easy, you can just copy and paste this tweet if you’d like: "Ticings edible dessert toppers $30 value #Giveaway from @Phamfatalecom and @ticing: http://bit.ly/sp4V7y". Good luck everyone!
Yields: 32 cookies2-¼ cups all-purpose flour
1-3/4 cups granulated sugar
1-¼ teaspoon brown sugar, tightly packed
3 eggs, at room temperature
2 teaspoons lemon zest, freshly grated
juice of 1 lemon
1 teaspoon pure orange extract
1 teaspoon baking powder
1 teaspoon salt
14 tablespoons unsalted butter, softened to room temperature
3/4 cup bittersweet chocolate chips
3/4 cup lemon apeels (see tips), coarsely chopped
2- tablespoons orange juice
1-¼ cups powdered sugar, sifted
32 Ticings® peel-&-press edible stickers (see tips)
3 tablespoons Ticings® rose petal sugar (see tips), as needed
Preheat the oven to 375°F.
In a bowl, combine the flour, salt and baking powder. Sift all the dry ingredients.
In a mixing bowl, beat the eggs with 1 cup granulated sugar for about 5-6 minutes. Add the orange extract, lemon zest and lemon juice.
Cream the butter with the remaining granulated sugar (whisk using a stand mixer to get as much air as possible in the butter). Add brown sugar. Stir until well combined, then add the dry ingredients. Mix well. Finish with the chocolate chips and lemon apeels. Mix until well combined.
Place a silicone mat or a sheet of parchment paper on a baking sheet. Using a cookie scoop, form dough balls (about 2-½ tablespoons each). Place the cookie dough onto the prepared baking sheet. Slightly flatten the cookie dough balls to create fairly large cookies. Make sure to space the cookies about 2 inches apart so they don't touch each other, as they will expand while they bake.
Bake for about 5 minutes at 375°F, then lower the heat to 350°F and bake for another 12 minutes (up to 15 minutes depending on how you like the consistency of the cookie). Rotate them half-way through so they cook evenly.
Layer a cooling rack on top of a baking sheet (for easy cleanu-up of the cookie icing). Allow the cookies to cool for a few minutes before transferring them onto the cooling rack.
In a small bowl, dissolve the orange juice in powdered sugar. Stir well.
Spread the icing onto each cookie using a small spatula. Peel and press the edible stickers and sprinkle rose petal sugar around the sticker.
Let the icing harden completely for at least 2 hours.
I used crystallized Damascena rose-petal sugar. You can order it directly at ticings.com.
I also used custom-made peel-&-press edible stickers. You can create your own design, which comes in super handy for birthdays, baby showers, weddings or even for the upcoming holidays!
I used Guittard lemon apeels. I got them directly from a local store, the Milk Pail Market, 2585 California Street, Mountain View, CA 94040. You can make lemon crème brulées or ganache with the rest of the lemon apeels.
You can also freeze the tray of unbaked cookies for at least one hour, then transfer the cookie dough balls into bags that you vacuum-seal and place back in the freezer. I think it's the best way to keep the same flavor without getting freezer burn. You can store them up to 2 months in the freezer for last minute surprise guests.Published By: on December 5, 2011.