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Chocolate-Orange Cookie Slices
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Prep Time:
1 hour
Total Time:
4 hours 25 minutes
Indulge in a delicious baking challenge: orange zest cookie crust filled with nut-fudge, sprinkled with sugar. A festive twist on a classic favorite.
Ingredients:
  • 1 1/2 cups Gold Medal™ all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • 1/2 cup granulated sugar
  • 2 teaspoons grated orange zest
  • 1 egg
  • 2/3 cup dark chocolate chips
  • 1/2 cup canned sweetened condensed milk (not evaporated)
  • 1/3 cup coarsely chopped slivered toasted almonds
  • 1 tablespoon water
  • 2 teaspoons coarse white sparkling sugar
Instructions:
  • Combine flour, baking powder, and salt in a small bowl; set aside.
  • In a large bowl, mix shortening, 1/2 cup granulated sugar, and orange zest until well combined. Add 1 egg and blend. Stir in the flour mixture until fully incorporated. Gently knead the dough 5 to 10 times until smooth. Shape the dough into a 6- by 5-inch rectangle, divide in half, and wrap each portion in plastic wrap. Chill in the refrigerator for about 2 hours until firm and cold.
  • Preheat oven to 350°F. Gently melt chocolate chips and condensed milk in a 1-quart saucepan over low heat, stirring often, until smooth. Mix in almonds and set aside.
  • Take out one half of the dough from the refrigerator and remove the wrapping. Sprinkle a little flour over a 12x6-inch rectangle in the middle of a sheet of parchment paper. Use a floured rolling pin to roll the chilled dough into a 12x6-inch rectangle. If the dough cracks a bit at the edges, gently press them together to fix. Spread half a cup of the filling onto one half of the long side of the rectangle, making sure to leave a 1/2-inch border around the edges. Combine 1 egg and water in a small bowl, mix well, and brush the edges of the dough with the egg mixture.
  • Place your hands on each side of the short side of the parchment paper. Fold the dough in half lengthwise over the filling, using the long side of the parchment paper to assist. Gently press down to ensure the dough sticks to the filling. Seal the 1/2-inch edge on the sides by pressing with a fork. Brush the top with egg mixture and sprinkle with 1 teaspoon of sparkling sugar. Transfer the dough on the parchment paper to a large cookie sheet.
  • Bake for 15 to 18 minutes until beautifully golden on top and edges. Allow it to cool for 1 minute, then slice crosswise into 1-inch wide pieces using a sharp knife, wiping the blade clean as necessary. Transfer the slices from the parchment paper to a cooling rack.
  • Next, repeat the process of assembling and baking with the second half of the refrigerated dough and the remaining filling. Brush the remaining egg mixture on top and sprinkle 1 teaspoon of sparkling sugar before baking.
  • Allow the slices to cool completely for about 1 hour, then store them in a sealed container in a single layer.

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