For those of you who do not read the Minneapolis Star Tribune newspaper, this was the recipe I submitted to win the Holiday Cookie Contest (and for those of you who have been wondering about the odd little photo of me on this page, it was taken for the contest by the Star Trib at the Macy's holiday display of the Nutcracker). This cookie is Swedish in origin and couldn't be any easier to make. The orange-chocolate combination is a match made-in-heaven. It's been rumored that the cookie was so popular after being chosen the winner that orange marmalade was sold out in Minneapolis grocery stores!
ORANGE-CHOCOLATE COOKIE (adapted from the Kosta Guest House in Sweden)
1 cup unsalted butter, softened 1 cup granulated sugar 1 egg yolk 3 teaspoons finely shredded orange peel 2 cups unbleached flour 1/4 cup best quality orange marmalade 6 ounces bittersweet chocolate, chopped 4 tablespoons unsalted butter 1. Beat butter in a large mixing bowl until light and fluffy, about 30 seconds. 2. Add sugar and beat until combined. Beat in egg yolk and orange peel. Slowly beat in the flour. 3. On a lightly floured surface, roll the dough 1/8 to 1/4-inch thick. Using a small round cookie cutter, cut out cookies and place on parchment-lined baking sheet. Press your finger into the center and fill with about 1/4 teaspoon of marmalade. 4. Bake in a preheated 375 degree oven for about 12 minutes or until edges are lightly browned. Watch closely. The thickness of the cookie will determine how quickly it bakes. I prefer my cookies on the thin side. 5. Transfer to a wire rack and cool completely. In a small saucepan set over a pan of simmering water, melt chocolate and butter together. Add enough butter to the chocolate to obtain the consistency of a thick honey. Dip half of each cookie in the chocolate mixture and return to the cooling rack to set.