It’s Christmas Eve again, and I can hardly believe it! All the gifts are wrapped, the cards have been sent, and the plans have been made. The only thing left to do is sit back, eat delicious food, watch movies, and enjoy time with family and friends.
I worked really hard this year to not allow myself to get run-down and stressed. The season isn’t about cookies or gifts or decorations…it’s about celebrating the miracle the happened in a lowly managers thousands of years ago. We couldn’t ever give a perfect gift because it’s already been given to us. I want to celebrate that fact, and not be focused on trying to outdo myself in years past. I’m just so thankful.
Instead of making multiple kinds of cookies this year, I really only had enough energy to make 2 treats. Pregnancy doesn’t leave you with lots of extra energy for baking at the end of the day, and so I decided to focus on quality over quantity.
I made one of my husband’s favorites: Peppermint Cake Batter Bark.
I also ended up creating one of my husband’s new favorite: Chocolate-Dipped Orange Cookie Drops. Jon isn’t a big sweets person, so the fact that he asks for multiple cookies at a time lets me know that I really created something special.
Sitting here on Christmas Eve, I finally had some time and energy to share this recipe. It might be a little late for this year, but save it for next year! These cookies would also make a delicious treat for Valentine’s Day.
Chocolate-Dipped Orange Cookie Drops
- 1 package of Betty Crocker sugar cookie mix
- 1 stick of butter, softened (not melted)
- 1 Tbsp of orange zest
- 2 tsp of orange extract
- 1 Tbsp flour
- 1 egg
- 1 lb chocolate almond bark
- 1-2 baking sheets
- Parchment paper
- 1 small ziplock bag
1. Preheat the oven to 375 degrees F.
2. Combine the butter, egg, orange zest, orange extract, and flour in a large bowl.
3. Slowly mix in the cookie mix until the dough in smooth. Using gloves or freshly-washed hands, it is a little easier to mix the dough with your hands because the flour makes it very thick.
4. Drop cookies 1 tsp. at a time onto an ungreased cookie sheet. You should be able to fit 20-25 per sheet. Drop them in round balls, and then use the blunt end of a cup to flatten them slightly.
Bake 6-7 minutes until the edges are brown.
Allow the cookies to cookie completely, and be sure to keep them completely flat. The cookies need to be nice and flat for dipping.
Melt the almond bark slowly, over low heat, and stirring constantly.
Prepare 1-2 cookie sheets with parchment paper.
Once the bark is completely liquid, dip the cookies in the chocolate until you are at the half-way point. Gently place the dipped cookies onto the baking sheet that has been prepared with parchment paper.
For a little extra sweetness, once all of the cookies have been dipped, pour the remaining chocolate into the ziplock baggie. The chocolate will be very hot, so I recommend wearing over mitts.
Move the chocolate to one side of the bag, cut the tip of the ziplock off, and pipe the chocolate over the cookies.
Allow the chocolate to cool completely before storing.
This recipe is definitely a keeper, I can see myself making these cookies every year. I really like that they are small. Christmas cookies don’t need to be huge. Keeping cookies small allows for more sampling!
From our nest to yours, Merry Christmas and a beautiful, blessed New Year!