Well this months theme is sandwich cookies, so I came up with the idea to make a chocolate orange cookie what could be better than the flavours of chocolate and orange together. These cookies have a very soft cookie Choc Orange cookie all most cake like with a tasty orange butter cream.
- For the cookies:
- 64 gm butter (½ cup unsalted butter, softened)
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 1 tablespoon orange zest
- 1 cup fat free buttermilk
- 2 cups plain flour (all purpose flour)
- ¾ cup dark dutch process cocoa
- 1½ teaspoons baking powder
- ½ teaspoon salt
- For the Frosting:
- 120gm (6 tablespoons unsalted butter, softened)
- 3 cups icing sugar (powdered sugar)
- 2 teaspoons orange zest
- 1 tablespoon orange juice
- 2½ tablespoons heavy cream
- For the Ganache:
- ¼ cup heavy cream or half and half
- 225gm (6-8 ounces dark chocolate) (chips or baking bits; semi sweet works as well)
- 1 tablespoon butter
- 1 teaspoon orange zest
- Pre-heat the oven to 175C 350F and line a baking sheet with baking paper (parchment paper) or grease VERY lightly.
- In a large bowl beat together the butter and sugar until smooth. Add the egg and vanilla and beat for about a minute. Slowly pour in the buttermilk and mix.
- In a smaller bowl whisk together the flour, cocoa, baking powder, and salt. Add the dry mixture to the wet and mix until just combined. The dough will be sticky.
- Scoop the dough out using a cookie scoop or a tablespoon (the sticky dough makes a cookie scoop the easier route) and place about 2 inches apart on the prepared cookie sheet.
- Bake for 8-9 minutes but NOT any longer! You don’t want dry cake.
- Let the cookies cool for a few minutes before removing to a wire rack to cool completely.
- To make the icing (frosting), beat together the butter and icing sugar (powdered sugar), starting out slowly and gradually increasing mixer speed (this is so you don't explode powdered sugar everywhere). The mixture will be dry.
- Add the orange zest and beat for about a minute. Then add the orange juice and cream. Beat the frosting until it's fluffy. Add more cream if it seems too thick.
- To make the ganache heat the cream in a small saucepan until it simmers. Place the other ingredients in a medium bowl. Pour the hot cream over the chocolate butter and orange zest. Let it sit for about 4 minutes. Stir until smooth. You can add the mixture back to heat if it cools before the ganache is smooth. Melting the chocolate this way makes it smooth and shiny.
- Frost the sandwiches with the ganache and let it set up before serving.
The theme this month is Sandwich Cookies--any kind of cookie presented as any kind of sandwich, we’re laid back because that means more cookies for everyone! If you are a blogger and want to join in the fun, contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links.
You can also just use us as a great resource for cookie recipes--be sure to check out our Pinterest Board and our monthly posts (you can find all of them at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start check out what all of the hosting bloggers have made:
- Lemon Kissed Funfetti Sandwich Cookies from Baking in Pyjamas
- Peanut Butter Sandwich Cookies with Peanut Butter Chocolate Ganache from The Spiced Life
- Lemon Sandwich Cookies from Hezzi-D's Books and Cooks
- Cream Cheese Filled Orange Cookies from Food Lust People Love
- Linzer Cookies from A Baker’s House
- Chocolate Mint Sandwiches from Karen’s Kitchen Stories
- Choc Orange cookie sandwich from Made With Love
- Chocolate Amaretto Creams from Our Good Life
- Maple Cream Cookies from Upstate Ramblings
- Mini Alfajor Cookies from Basic N Delicious