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!
Ingredients
1 cup butter or margarine, softened
1/2 cup sugar
3 egg yolks
2 teaspoons grated orange
zest 1 teaspoon orange extract
2 1/4 cups all-purpose flour, divided
3 tablespoons unsweetened cocoa
1 teaspoon vanilla
1 teaspoon chocolate extract
Directions
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.
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.
