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(12 Days of Holiday Sweets) Day Ten: No-Bake Chocolate Orange Cookies




December 19, 2011

One of my favorite flavor combinations, chocolate and orange, becomes a little more popular this time of the year thanks to those "chocolate oranges" that you whack on the counter. Unfortunately, I have been unable to find out whether or not those chocolate novelties are gluten-free. That's okay because these orange-chocolate dipped cookie more than makes up for it!


For this recipe,  I dip the cookies in confectionery coating. Like any ingredient, quality varies greatly from brand to brand. I use Merckens candy coatings because they taste good and are gluten-free and tree nut/peanut-free. If you prefer to use real chocolate, remember to temper it before using.

Variation: Orange is my favorite but I really do like any citrus-flavoring with chocolate. For fun, I occasionally use colored white candy coatings for the cookies: yellow for lemon, light green for lime and, you guessed it, orange for orange. For the lemon cookies, I add a tiny pinch of granulated citric acid. This adds a small bite of tartness to the cookies without making them sour.

These no-bake cookies are super-easy to make. Last spring, I showed the team at WNYT how to make them. Take a look!

 

 

 

Gluten-Free No-Bake Chocolate-Citrus Shortbread Cookies

1 pound gluten-free confectionery coating (milk, dark, or white) or chocolate
1/4 teaspoon pure orange oil or other citrus oil
36 gluten-free shortbread cookies

  1. Place confectionery coatings in microwave-safe bowl. Heat on high for 30 seconds. Remove bowl from microwave and stir. (This disperses hot-spots and prevents the coatings from burning.) Repeat, removing coatings from microwave every 30 seconds to stir, until confectionery coatings melt and no lumps remain.
  2. Add orange oil. Stir to combine. Taste. The coatings should taste of orange. If the flavor is light, add more orange oil.
  3. One at a time, dip cookies into candy coating. Using a fork, tap dipped cookie against the side of the bowl to remove excess melted candy. Place dipped cookie onto prepared baking sheet. Repeat. Allow candy to set. If desired, drizzle melted candy coating from a fork over cookies for a drizzle design. Store cookies in an airtight container.
Makes 36 cookies

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