Thank you to Jeremy from our Facebook community for sharing this delicious cookie recipe from the Star Tribune!
One quick note though: ended up adding an extra egg yolk, so if you attempt these and the dough seems overly dry, give that a shot. It certainly didn’t affect the flavor.
Makes about 3 dozen.
• 1 c. (2 sticks) butter, at room temperature, plus extra for chocolate dipping sauce
• 1 c. sugar
• 1 egg yolk
• 2 tsp. finely grated orange zest
• 2 c. flour, plus extra for rolling dough
• 1/4 c. orange marmalade, divided
• 6 oz. bittersweet chocolate
Preheat oven to 375 degrees. Line baking sheets with parchment paper.
In a large bowl, using an electric mixer on medium-high speed, beat butter for 30 seconds. Add sugar and beat until combined, scraping sides of bowl occasionally. Beat in egg yolk and orange zest. Reduce speed to low and add flour until just combined.
On a lightly floured work surface, roll dough to 1/4-inch thickness. Using a 11/2-inch round cookie cutter, cut dough into rounds, re-rolling and re-cutting until all is used. Place rounds on prepared baking sheets.
Using your thumb, make a slight indentation in center of cookie and fill with 1/4 teaspoon orange marmalade. Bake approximately 12 minutes or until edges are lightly browned. Remove from oven and transfer cookies to a wire rack to cool completely.
In a double boiler over simmering water, melt chocolate, whisking in enough butter (1 tablespoon at a time, up to about 4 tablespoons) to make a good dipping consistency. Dip half of each cookie in chocolate and place on waxed paper until chocolate sets.