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Chocolate Orange Cookies
Freely adapted from a recipe by Nick Malgieri.
for the dough
8 oz or 2 sticks (220 g) unsalted butter
3 1/2 oz (100 g) sugar
1 teaspoon vanilla
1 teaspoon orange extract
1 teaspoon grated orange rind
2 egg yolks
2 1/2 cups (350 g) cake flour, sifted
for the filling
5 tablespoons (100 g) orange jam
1 orange rind grated and juiced
1 tablespoon Grand Marnier
for the chocolate topping
2 tablespoons water
2 tablespoons light corn syrup
2 1/2 oz (75 g) sugar
3 oz (100 g) semi-sweet chocolate, diced
Add the vanilla, orange extract, grated rind, and the egg yolks. Continue mixing until the mixture forms a smooth dough.
In a mixer fitted with a spatula, beat the butter and sugar together until soft.
Add the flour and mix until fully incorporated.
Remove the dough from the mixer.
Using a whisk or a spoon, drizzle the glaze over the cookies (or pipe the topping with a small pastry bag). Serve soon, possibly the same day they are prepared.
Transfer the dough to a plastic wrap and place in the refrigerator for about one hour.
Preheat oven to 325 F (165 C). Remove the dough from the refrigerator and cut it in 4 pieces.
Place one piece on a work board and return the rest to the refrigerator. Flatten the dough to about 3/16 inch (5 mm) thick.
Cut the dough using a heart-shaped cookie cutter.
Transfer the cookies to a pan and repeat the step with the remaining dough. Bake the cookies for about 20 minutes, or until light golden.
While the cookies cool down prepare, the filling and the topping. Place the orange jam, grated orange rind, and liquor in a small saucepan. Turn heat to medium and bring to a boil until slightly thicker.
Turn the cookies upside down. Place 1 teaspoon of the orange filling on half of the cookies.
To make the chocolate topping, mix the water, corn syrup, and sugar together in a saucepan. Bring to a boil, remove from the stove, and add the diced chocolate. Stir occasionally to melt the chocolate.
Top with the remaining cookies.