Orange & Chocolate Ribbon Cookies Recipe

Have you ever tried this wonderful Orange & Chocolate Ribbon Cookies recipe. I often treat myself with these yummy Orange & Chocolate Ribbon Cookies! Try it for yourself and you will understand why I am so addicted to it!


Main Ingredient


 Butter/Margarine1 Cup (16 tbs), softened
 Sugar1⁄2 Cup (8 tbs)
 Egg yolks3
 Grated orange2 Teaspoon, grated
 Orange zest1 Teaspoon
 All-purpose flour2 1⁄4 Cup (36 tbs), divided
 Unsweetened cocoa3 Tablespoon
 Vanilla1 Teaspoon
 Chocolate extract1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 3372 Calories from Fat 1780

% Daily Value*

Total Fat 206 g317.3%

Saturated Fat 120.3 g601.6%

Trans Fat 0 g

Cholesterol 1039.1 mg

Sodium 52.6 mg2.2%

Total Carbohydrates 347 g115.5%

Dietary Fiber 26.3 g105.1%

Sugars 103 g

Protein 47 g94.5%

Vitamin A 126.3% Vitamin C 18.8%

Calcium 16.8% Iron 79.9%

*Based on a 2000 Calorie diet


Cream butter, sugar and egg yolks in large bowl until light and fluffy.
Remove half of the mixture; place in another bowl.
Add orange zest, orange extract and 1 1/4 cups of the flour to one half of the mixture; mix until blended and smooth.
Shape into a ball.
Add cocoa, vanilla and chocolate extract to second half of the mixture; beat until smooth.
Stir in remaining 1 cup flour; mix until blended and smooth.
Shape into a ball.
Cover doughs; refrigerate 10 minutes.
Empty a 12 X 2 X 2-inch food wrap box, such as foil or plastic wrap; set aside.
Roll out each dough separately on lightly floured surface to a 12 X 4-inch rectangle.
Pat edges of dough to straighten; use rolling pin to level off thickness.
Place one of the doughs on top of the other.
Using a sharp knife, make a lengthwise cut through center of doughs.
Lift half of the dough onto the other to make a long, 4-layer strip of dough.
With hands, press dough strips together.
Wrap in plastic wrap; fit into food wrap box, pressing down at the top.
Close box; refrigerate at least 1 hour or up to 3 days.
Preheat oven to 350°F Lightly grease cookie sheets or line with parchment paper.
Cut dough crosswise into 1/4 inch-thick slices; place 2 inches apart on prepared cookie sheets.
Bake 10 to 12 minutes or until very lightly browned.
Remove to wire racks to cool.