Welcome to the Historical Romance Holiday Cookie Hop!
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Wassailing! Did you know . . .
Wassailing was a tradition in which carolers would travel from house to house, hoping for a drink from the Wassail bowl, a bit of food or even money. Wassail comes from the old Anglo-Saxon phrase ‘waes hael’ which meant ‘good health.’ It was also common in parts of England to go wassailing amongst the fruit trees. Singers would go out to the orchards and sing to the trees, awakening them, letting them know that the seasons were turning and spring was on the way. It was meant to increase the harvest in the following autumn. In some parts, they would also hang a piece of toast soaked in beer in a tree, to give thanks for a good crop of apples. There are places in the UK today where the tradition still lives on. |
These Chocolate Dipped Orange Shortbread Cookies would go wonderfully with wassail! They are a new favorite around here!
Ingredients:
- 3/4 cup (170g) unsalted butter, softened
- 2/3 cup (133g) packed light brown sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 2 cups + 2 Tablespoons (265g) all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- zest from 1 medium navel orange
- 2 Tablespoons (30ml) orange juice from 1 medium navel orange
- 8 oz chocolate chips. (Dark chocolate pairs well with the orange)
- **optional** You can add a dash of orange oil if you really want the orange flavor to zing
Directions:
--Use a hand-held mixer or stand mixer (paddle attachment) to beat the butter for 1 minute on medium speed. Add the brown sugar and beat on medium high speed until fluffy and creamy. Beat in egg and vanilla extract on high speed. Scrape the sides and bottom of the bowl as needed, and continue to beat until fully combined.
--In a separate bowl, whisk the flour, cinnamon, and salt together until combined. On low speed, mix into the wet ingredients until combined. The dough will be thick and slightly sticky. Switch to high speed and beat in the zest and orange juice. Turn the dough out onto a floured work surface and divide into two. Shape each half into an 8-inch log, about 2.5 inches in diameter. Wrap the logs in plastic wrap and chill in the refrigerator for at least 4 hours or up to 3 days.
--Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
--Slice each log into 12 cookies and place on baking sheets about 2 inches apart. Bake the cookies for 12-14 minutes or until brown around the edges. Transfer to cooling rack after 5 minutes.
--Melt the chocolate in a double boiler or use the microwave. For the microwave, place the chocolate in a medium heat-proof bowl. Melt in 15 second increments, stirring after each increment until completely melted and smooth. Dip each cooled cookie halfway into the chocolate and place onto a parchment or silicone baking mat-lined baking sheet until set.
--Use a hand-held mixer or stand mixer (paddle attachment) to beat the butter for 1 minute on medium speed. Add the brown sugar and beat on medium high speed until fluffy and creamy. Beat in egg and vanilla extract on high speed. Scrape the sides and bottom of the bowl as needed, and continue to beat until fully combined.
--In a separate bowl, whisk the flour, cinnamon, and salt together until combined. On low speed, mix into the wet ingredients until combined. The dough will be thick and slightly sticky. Switch to high speed and beat in the zest and orange juice. Turn the dough out onto a floured work surface and divide into two. Shape each half into an 8-inch log, about 2.5 inches in diameter. Wrap the logs in plastic wrap and chill in the refrigerator for at least 4 hours or up to 3 days.
--Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
--Slice each log into 12 cookies and place on baking sheets about 2 inches apart. Bake the cookies for 12-14 minutes or until brown around the edges. Transfer to cooling rack after 5 minutes.
--Melt the chocolate in a double boiler or use the microwave. For the microwave, place the chocolate in a medium heat-proof bowl. Melt in 15 second increments, stirring after each increment until completely melted and smooth. Dip each cooled cookie halfway into the chocolate and place onto a parchment or silicone baking mat-lined baking sheet until set.