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Chocolate-Orange Cookie Slices

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Betty Crocker Kitchens
Updated Aug 5, 2019
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Ready to bite into a tasty baking challenge? This recipe will hone your skills and reward you with a truly fabulous result. A nut-fudge filling is folded into a scratch cookie crust flavored with orange zest and sprinkled with sparking sugar. With the perfect flavor balance, this cookie is just familiar enough to remind you of the chocolate oranges of Christmases past.

Chocolate-Orange Cookie Slices

  • Prep Time 60 min
  • Total 4 hr 25 min
  • Servings 24
  • Ingredients 13
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Ingredients

Dough

  • 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

Filling and Topping

  • 2/3 cup dark chocolate chips
  • 1/2 cup canned sweetened condensed milk (not evaporated)
  • 1/3 cup coarsely chopped slivered toasted almonds
  • 1 egg
  • 1 tablespoon water
  • 2 teaspoons coarse white sparkling sugar
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    In small bowl, mix flour, baking powder and salt; set aside.
  • Step 
    2
    In large bowl, beat shortening, 1/2 cup granulated sugar and the orange zest with spoon until blended. Beat in 1 egg. Stir in flour mixture until well blended. Knead 5 to 10 times or until dough is smooth. Shape dough into 6- by 5-inch rectangle; divide in half, and wrap each in plastic wrap. Refrigerate about 2 hours or until dough is firm and cold.
  • Step 
    3
    Heat oven to 350°F. In 1-quart saucepan, heat chocolate chips and condensed milk over low heat 2 to 4 minutes, stirring frequently, until chocolate is melted and mixture is smooth. Stir in almonds. Set aside.
  • Step 
    4
    Working with 1 dough half at a time, remove from refrigerator and unwrap. Lightly flour a 12x6-inch rectangle in center of cooking parchment paper. Using floured rolling pin, roll chilled dough to a 12x6-inch rectangle. If dough cracks slightly on edges, press together to mend. Spoon and spread 1/2 cup of the filling on one half of the long side of rectangle, leaving 1/2-inch border around edges. In small bowl, stir 1 egg and water until well blended. Brush edges with egg mixture.
  • Step 
    5
    Place a hand on either side of the short side of parchment paper. Working quickly, use the long side of parchment paper to help fold dough in half lengthwise over filling to cover. Press down slightly to stick dough to filling. Press with fork to seal 1/2-inch edge on sides. Brush top with egg mixture; sprinkle with 1 teaspoon of the sparkling sugar. Slide paper with dough onto large cookie sheet.
  • Step 
    6
    Bake 15 to 18 minutes or until light golden brown on top and edges. Cool 1 minute; cut crosswise into 1-inch wide slices with sharp knife, cleaning knife blade as needed. Move individual slices from parchment paper to cooling rack.
  • Step 
    7
    Meanwhile, repeat steps on assembling and baking with second half of refrigerated dough and remaining filling. Use remaining egg mixture and 1 teaspoon sparkling sugar before baking.
  • Step 
    8
    Cool slices completely, about 1 hour. Store covered in airtight container in single layer.

Nutrition

150 Calories
8g Total Fat
2g Protein
17g Total Carbohydrate
10g Sugars

Nutrition Facts

Serving Size: 1 Cookie
Calories
150
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
2 1/2g
12%
Trans Fat
1g
Cholesterol
20mg
6%
Sodium
75mg
3%
Potassium
75mg
2%
Total Carbohydrate
17g
6%
Dietary Fiber
0g
0%
Sugars
10g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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