It’s the first Thursday of the month so that means it’s time to Fill the Cookie Jar! A group of bloggers bake some cookies based on a theme and blog about them. You’ll NEVER guess what our theme is this month! Go ahead, take a stab at it…
Ok, it was pretty obvious, I guess. Be sure to scroll down to the bottom to see the other awesome recipes everyone created, plus info on how to join us next month.
My creation this month was these incredibly easy and delicious Chocolate Dipped Citrus Peel Cookies. Yum! Pure yum!
If you read my Panko Crusted Salmon in Orange Sauce post you will know I went just the teensiest bit gaga over WinCo’s fruit cake mix. Can you blame me? JUST LOOK AT IT!
So moist and delicious and chopped into such nice little pieces.
I still haven’t used it in a fruit cake and I may make my Mother in Law’s recipe with the remaining container I have. In the meantime I am enjoying it in other recipes, like these cookies.
I used our Angel Cookie recipe as a base and added the peel only. The pineapple and cherries, uh, didn’t quite make it into the mix. Okay, okay don’t look at me like that! I admit! I confess I ate them. Sheesh, are you happy now. But, really they wouldn’t have been good in here unless they were as finely chopped as the citrus peel.
After mixing the dough, you roll it into a tube. I use waxed paper because the dough is soft. You can freeze it at this point which makes cutting with a knife a bit easier. Just drop your roll into a freezer bag and take out when you are ready to bake.
If you want to bake immediately, may I recommend unflavored dental floss instead of a knife? perfect tool for the job.
Reshape into circles as desired and bake.
Let them cool then dip in melted chocolate chips (or bittersweet chocolate, or milk chocolate or candy melts).
The cookies are nice and crispy with a citrus-y punch. And the chocolate is the perfect complement.
Until next time, happy eating.