Chocolate Orange Rounds Recipe

Chocolate Orange Rounds Recipe
Chocolate Orange Rounds Recipe photo by Taste of Home
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Chocolate Orange Rounds Recipe

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I send these to family and friends in other areas of the country. The citrusy, two-tone treats bring a taste of the Sunshine State.
MAKES:
78 servings
TOTAL TIME:
Prep: 40 min. + chilling Bake: 5 min./batch
MAKES:
78 servings
TOTAL TIME:
Prep: 40 min. + chilling Bake: 5 min./batch

Ingredients

  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 1 large egg
  • 1 teaspoon orange extract
  • 2-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2-1/2 teaspoons grated orange peel
  • 2 ounces unsweetened chocolate, melted

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Divide dough in half. Add orange peel to one half; add melted chocolate to the other half.
Shape each portion into two 10x1-in. rolls; wrap each in plastic wrap. Refrigerate 3 hours or overnight.
Preheat oven to 375°. Cut each roll down the center lengthwise. Reassemble rolls, alternating chocolate and orange halves. Wrap and chill until firm enough to slice, if necessary.
Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 5-6 minutes or until set. Remove from pans to wire racks to cool. Yield: about 6-1/2 dozen.
Originally published as Chocolate Orange Rounds in Country Woman Christmas Annual 2013

Nutritional Facts

1 cookie: 54 calories, 3g fat (2g saturated fat), 9mg cholesterol, 32mg sodium, 7g carbohydrate (4g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch.

  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 1 large egg
  • 1 teaspoon orange extract
  • 2-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2-1/2 teaspoons grated orange peel
  • 2 ounces unsweetened chocolate, melted
  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Divide dough in half. Add orange peel to one half; add melted chocolate to the other half.
  2. Shape each portion into two 10x1-in. rolls; wrap each in plastic wrap. Refrigerate 3 hours or overnight.
  3. Preheat oven to 375°. Cut each roll down the center lengthwise. Reassemble rolls, alternating chocolate and orange halves. Wrap and chill until firm enough to slice, if necessary.
  4. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 5-6 minutes or until set. Remove from pans to wire racks to cool. Yield: about 6-1/2 dozen.
Originally published as Chocolate Orange Rounds in Country Woman Christmas Annual 2013

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