Orange Stick Cookies

My Uncle Jim used to advise us to eat orange sticks when we had a cold. As a health professional and a human being, I fully supported this concept. I was recently saddened to find that orange sticks do not actually have an iota of Vitamin C. They do, however, have a thin dark chocolate coating, chocolate has been linked to increasing serotonin levels, serotonin is linked to happiness, happiness is scarce when you have a cold...Uncle Jim was onto something.

There is a very good chance you have boxes of orange sticks lying around from the holidays. Even if you don't have a cold, these little goodies shouldn't go to waste and, boy, do I have the solution for you. I have been dreaming up these cookies for some time now and am quite pleased with the results. Let's be frank: they taste like an orange stick in a cookie. Which is delicious. And necessary.

P.S. Even if you don't have leftover Orange Sticks, you can find them at Trader Joe's year round.

Orange Stick Cookies

6 TBLS. butter

12 oz. semisweet chocolate chips, divided

2 oz. unsweetened chocolate

2 eggs

2 tsp. orange extract

3/4 cup sugar

1 TBLS. orange zest

1/2 cup flour

1 tsp. baking powder

1/4 tsp. salt

10-15 orange sticks, chopped into chunks

1. Heat oven to 325 degrees. Line cookie sheet with parchment paper or baking mat. 

2. In a heat proof bowl over simmering water, melt the butter, 6 oz. chocolate chips and unsweetened chocolate, stirring occasionally until completely melted. Remove from heat and allow to cool for 15 minutes.

3. Meanwhile, use a stand or hand held mixer to beat eggs, orange extract and sugar on medium high for 2-3 minutes until batter thickens. 

4. With mixer on low, slowly add the cooled chocolate mixture to the egg mixture.

5. Mix orange zest, flour, baking powder and salt separately. With mixer on low, slowly add it to the batter. Do not over mix.

6. Fold in remaining chocolate chips and orange stick chunks.

7. Using two large spoons, drop onto cookie sheets. The batter will be wet, but should easily set into a mound.

8. Bake for 15 minutes. Remove from oven and allow to cool on sheets. Remember to allow cooling before eating because the gelatin will be piping hot!

9. Enjoy. And get over that cold. :)

Peppermint Cocoa Crinkles

Christmas is over, I know, I know. But these were maybe my favorite cookies of Christmas. Soft, chewy, minty, chocolaty - my, oh my. But ladies and gentlemen, do not be fooled. Just because they were taken in front of a Christmas themed background does not mean they can only be enjoyed during Yuletide; they can actually be made any time of year! Truth! And quite necessary. In fact, I might go make some right now. With milk. To aid in my New Year's Resolution to drink more milk. Oh, 2013 - you're lookin' bright!

Peppermint Cocoa Crinkles

1 cup shortening

1 & 1/2 cup sugar

2 eggs

1 tsp. peppermint extract

1/2 tsp. vanilla

2 cups flour

1/2 cup cocoa powder

2 tsp. baking powder

1 tsp. salt

Powdered sugar for dusting

1. Cream together shortening and sugar using hand held or stand mixer. Add eggs, peppermint extract and vanilla. Mix thoroughly.

2. Slowly add dry ingredients. A lot of recipes have you mix dry ingredients together separately and then add slowly to wet ingredients. I rarely do this. I just add the dry ingredients slowly, mixing between every cup of flour.

3. Roll into 1-1&1/2" balls. I prefer mine on the bigger side. This guarantees the center will be soft and gooey.

4. Bake at 350 degrees for 8-9 minutes. 

5. Let cool on wire racks.

6. Dust with powder sugar. 

Delish!