Reviews (1)
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Martha Stewart Member
Rating: Unrated
12/23/2008
I'm wondering if there are errors in this recipe. The Basic Sugar-Cookie Dough calls for 2 TBS of vanilla. I used 1 TBS, and it was pretty strong. Then, for these cookies add a TBS of orange zest, too? I used 1 tsp of nutmeg and 1 tsp of cinnamon to counteract the vanilla. Then I used 1 tsp of orange zest and 1/2 tsp of orange extract. The dough tastes ok. In n n n n n ll bake it today. Doctoring a recipe this much is unexpected. Any thoughts?
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Orange Spritz
Recipe Summary
Yield: Makes about 2 dozen
Ingredients
Ingredient Checklist
1/4 recipe Basic Sugar-Cookie Dough
1 tablespoon finely grated orange zest
2 ounces bittersweet chocolate, finely chopped
Cook's Notes
If you stack the finished cookies in a tin or other airtight container, place waxed paper between the layers to protect the chocolate decoration. Store in airtight containersat room temperature, up to 5 days.
Gallery
Orange Spritz
Recipe Summary
Yield: Makes about 2 dozen
Gallery
Orange Spritz
Orange Spritz
Orange Spritz
Recipe Summary
Yield: Makes about 2 dozen
Recipe Summary
Yield: Makes about 2 dozen
Yield: Makes about 2 dozen
Makes about 2 dozen
Ingredients
Ingredients
- 1/4 recipe Basic Sugar-Cookie Dough
- 1 tablespoon finely grated orange zest
- 2 ounces bittersweet chocolate, finely chopped
Directions
Preheat oven to 350 degrees, with racks onupper and lower thirds. On a piece ofparchment paper, pat out dough to 1/2inch thick. Sprinkle zest evenly over top;knead to incorporate.Transfer to a cookiepress; pipe shapes, about 1 inch apart,onto ungreased baking sheets.
Bake cookies in upper and lower thirdsof oven, switching positions of sheetshalfway through, until edges are lightgolden, about 15 minutes. Transfer towire racks to cool completely.
Set a small heatproof bowl over a panof simmering water; add half the chocolateto bowl, and stir until melted andsmooth. Add the remaining chocolate;remove bowl from heat. Stir until smooth.Transfer chocolate to a pastry bag fittedwith a very small (less than 1/16 inch) plainround tip, such as Wilton #1.
Transfer cookies to a sheet of parchmentpaper. Pipe chocolate in a zigzagpattern over tops. Let stand until chocolatehas set.
Cook's Notes
If you stack the finished cookies in a tin or other airtight container, place waxed paper between the layers to protect the chocolate decoration. Store in airtight containersat room temperature, up to 5 days.
Cook’s Notes
If you stack the finished cookies in a tin or other airtight container, place waxed paper between the layers to protect the chocolate decoration. Store in airtight containersat room temperature, up to 5 days.
Reviews (1)
Add Rating & Review
Martha Stewart Member
Rating: Unrated
12/23/2008
I'm wondering if there are errors in this recipe. The Basic Sugar-Cookie Dough calls for 2 TBS of vanilla. I used 1 TBS, and it was pretty strong. Then, for these cookies add a TBS of orange zest, too? I used 1 tsp of nutmeg and 1 tsp of cinnamon to counteract the vanilla. Then I used 1 tsp of orange zest and 1/2 tsp of orange extract. The dough tastes ok. In n n n n n ll bake it today. Doctoring a recipe this much is unexpected. Any thoughts?
Reviews (1)
Add Rating & Review
Add Rating & Review
Martha Stewart Member
Rating: Unrated
12/23/2008
I'm wondering if there are errors in this recipe. The Basic Sugar-Cookie Dough calls for 2 TBS of vanilla. I used 1 TBS, and it was pretty strong. Then, for these cookies add a TBS of orange zest, too? I used 1 tsp of nutmeg and 1 tsp of cinnamon to counteract the vanilla. Then I used 1 tsp of orange zest and 1/2 tsp of orange extract. The dough tastes ok. In n n n n n ll bake it today. Doctoring a recipe this much is unexpected. Any thoughts?
Martha Stewart Member
Rating: Unrated
12/23/2008
I'm wondering if there are errors in this recipe. The Basic Sugar-Cookie Dough calls for 2 TBS of vanilla. I used 1 TBS, and it was pretty strong. Then, for these cookies add a TBS of orange zest, too? I used 1 tsp of nutmeg and 1 tsp of cinnamon to counteract the vanilla. Then I used 1 tsp of orange zest and 1/2 tsp of orange extract. The dough tastes ok. In n n n n n ll bake it today. Doctoring a recipe this much is unexpected. Any thoughts?
Rating: Unrated
All Reviews for Orange Spritz
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Orange Spritz
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
