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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. MORE+ LESS-

By Betty Crocker Kitchens

August 9, 2018

Ingredients

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

tablespoon coarsely chopped orange peel

1/4

cup coarse sparkling white sugar

Steps

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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.

Expert Tips

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.