Cornmeal is the “sandy” ingredient in these flavorful orange cookies. When cooled, dip one end of each cookie into melted chocolate. This recipe was published in the Oregonian FOODday December 5, 2006.

Ingredients:

Parchment paper or small amount of vegetable shortening for preparing baking sheets

Dough:

2 cups all-purpose flour, plus additional for work surface

½ cup yellow cornmeal

1 teaspoon salt

¼ teaspoon baking soda

1 cup unsalted butter, room temperature

1 cup granulated sugar

2 large egg yolks

1 tablespoon grated orange zest (1 orange)

1 teaspoon pure orange extract

¼ cup finely ground toasted walnuts or pecans

Topping:

1 cup semisweet chocolate chips

Tip: Use a citrus zester and citrus juicer for fresh zest and freshly squeezed juice. Use standard measuring cups and spoons or scales for accurate measuring.

Directions:
            Dough:

1. In a medium mixing bowl, combine flour, cornmeal, salt, and baking soda. Set aside.
   
   
2. In a large bowl of an electric mixer, combine butter and sugar; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add egg yolks, orange zest, and orange extract; beat until thoroughly mixed. Add flour mixture and nuts; stir to mix.
   
   
3. Divide dough in half, form each half into a flattened disk and wrap in plastic wrap. Refrigerate 30 minutes.
   
   
4. Preheat oven to 350 degrees F.  Prepare 2 large baking sheets; lightly grease with shortening, or line with parchment paper, or line with a non-stick baking mat.
   
   
5. On a lightly floured pastry mat or pastry board. and using a lightly floured rolling pin, roll one of the discs to a ¼ inch thickness.  Cut dough into circles with a floured 3 inch-round cookie cutter or drinking glass. Cut each circle in half.
   
   Bake:
6. Place cutout dough 2 inches apart on baking sheets. Bake 15 minutes or until cookies are set and the edges are just barely browned. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.
   
   
7. Remove remaining dough from refrigerator, and repeat.
   
   

Topping:

8. In a small heavy saucepan over low heat, melt chocolate chips, stirring constantly with a rubber spatula or wooden spoon until melted so chocolate does not burn. Remove from heat.
   
   
9. Holding each cookie by the straight side, dip the points and rounded side of the cookie into the melted chocolate, leaving most of the cookie exposed. Lay on a parchment lined baking sheet and let sit 1 to 2 hours, or until chocolate hardens.
   
   Makes about 3 dozen cookies
   
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