Orange-Chocolate Slice-and-Bake Cookies

Prep 25 min
Total 4 hr 30 min
Servings 32

Dark chocolate, orange peel and toasted almonds take simple sugar cookie dough to a sophisticated place in these dressed-up slice-and-bake cookies. Their vibrant flavor and edges coated in sparkling sugar will make them the star of your cookie tray.

By Betty Crocker Kitchens

Updated August 9, 2018

Make with

Betty Crocker Cookie Mix

Ingredients

1

pouch (17.5 oz) Betty Crocker™ sugar cookie mix
Butter and egg called for on cookie mix pouch for drop cookies
3/4

cup 70% cacao bittersweet chocolate chunks
1/3

cup coarsely chopped slivered almonds, toasted
1

tablespoon coarsely chopped orange peel
1/4

cup coarse sparkling white sugar

Steps

1

Make dough as directed on pouch for drop cookies. Stir in chocolate chunks, almonds and orange peel.
2

Divide dough in half; shape each half into a roll, 8 inches long and 2 inches in diameter. Roll in sugar. Wrap dough logs tightly with plastic. Refrigerate about 2 hours or until very firm.
3

Heat oven to 375°F. Unwrap 1 of the dough logs; cut into 1/2-inch slices. Place 2 inches apart on ungreased cookie sheets, reshaping if necessary. Repeat with remaining dough log.
4

Bake 8 to 10 minutes or until edges are set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 1 1/2 hours or until chocolate is set. Store covered in airtight container.

Reshape cookie dough after cutting slices for a rounder shaped cookie.
A bartender’s zester with channel knife is the best tool for easily making beautiful shreds of citrus peel.
To toast slivered almonds, heat oven to 350°F. Spread almonds in ungreased shallow pan. Bake 5 to 8 minutes, stirring occasionally, until light brown.