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Diane's Danish Orange Cookies

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Serves 2 1/2 dozen bars | Prep Time | Cook Time

Why I Love This Recipe

Cooke Exchange Entry - Diane Schaeffler

Ingredients You'll Need

1/2 cup butter, softened
1/4 cup sugar
1 egg
1/2 teaspoon orange extract
2 tablespoons grated orange peel
1‑1/2 cups all-purpose flour
4 squares (1 ounce each) semisweet chocolate


Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy. Beat in egg, orange extract and grated peel until well blended.

Gradually add flour. Beat at low speed until well blended. Stir in additional flour, if necessary, to form soft dough. Form dough into disc; wrap in plastic wrap and refrigerate until firm, at least 1 hour or overnight.

Preheat oven to 400°F. Grease cookie sheets; set aside.

Unwrap dough and place on lightly floured surface. Roll out dough with lightly floured rolling pin to 1/4-inch thickness. Cut dough into 2X1-inch bars. Place bars 2 inches apart on prepared cookie sheets. Gently press dough trimmings together; re-roll and cut out more cookies. (Re-rolled dough will produce slightly tougher cookies than first rolling.)

Bake 10 minutes or until lightly browned. Remove cookies to wire racks; cool completely.

Melt chocolate in 1-cup glass measure in microwave on MEDIUM (50%) 1-1/2 to 2 minutes, stirring occasionally. Dip one end of each cookie into chocolate, coating 1/2 way up side. Scrape excess chocolate on bottom of cookie back into cup. Transfer cookies to waxed paper; let stand at room temperature 1 hour or until set.

Store tightly covered between sheets of waxed paper at room temperature.

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