It might be good!

I'd use zest and taste it as I go, but I know not everyone is comfortable eating raw eggs in batter. I won't venture a guess as to how much though--I'm sort of notorious for using so much zest (especially in lemon or lime things) that nobody but me can stand to eat it. Does he want ORANGE cookies, or a hint of orange? Maybe hubby should test the batter!

I think it might be good too.

I'd use the zest of one orange....why? Because two is too many and what would I do with other half if I only used a half? LOL

Seriously, I think somewhere between the zest of 1/2 - 1 orange would be great.

Please report back, with the recipe too please! MY DH would love those cookies.

I would like others suggest ..for go the extract..and just use the zest..I'd go with a whole orange unless it's a mammoth..LOL

I love orange and chocolate..even with white chocolate..and toss in some cranberries if you are feeling really flavor brave!! Yummmm

Thank you folks! Oh very good, I feel encouraged now. He does want the cookie to have an orange accent, not be an orange cookie. Good question. I should have clarified.

I will let you all know how this works out. Your enthusiasm is making me a little more open to the idea.

Terri I like where your mind is at with the cranberries. Linking to the recipe below. As written this recipe is White Chocolate and Cranberry cookies but I planned to substitute the nuts for the cranberries this time. However this is my favorite cookie recipe and whenever I want to feed someone I really like I make this:)

Thank you all very much.

Kate

Here is a link that might be useful: White Chocolate and Cranberry cookies

I just posted about an orange sable cookie recipe, asking about the lack of salt in the recipe. Anyway, the recipe calls for 3 tablespoons of zest, which takes 2 to 3 oranges. I thought for sure it wouldn't take more than one, but sure enough, it took 3 good size oranges to make 3 tablespoons of zest, so I'd expect about a tablespoon of zest per orange. I don't know if that helps you decide how much to use, though.

Oh, and add me to the list of people that love orange and chocolate together. Your cookies should be very good!

Sally

Here is a link that might be useful: Orange sable thread

This is in my clippings from jenn, haven't tried it yet

RECIPE: Chunky Orange Marmalade Cookies
posted by: jenn on 10.11.2006 at 10:51 pm in Dessert Exchange Forum

I made these cookies tonight and doubled the recipe. Instead of using two egg yolks, I used one whole large egg. And I used sweet butter instead of shortening. I asked about those substitutions in the Cooking forum and promised I'd share the recipe when I finished. So, here it is.....
Chunky Orange Marmalade Cookies

1/4 cup shortening (I used unsalted butter)
1 egg yolk
1/2 cup orange marmalade
1/2 tsp. vanilla
1 cup all-purpose flour
1/2 tsp. salt
1/2 tsp. BP
1/2 tsp. BS
1/2 tsp. ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup semisweet chocolate chips
1/2 cup chopped pecans (magazine says "teaspoon" instead of "cup"... has to be an error!)

Combine the flour, salt, BP, BS, cinnamon and nutmeg, set aside.

Cream the shortening, egg yolk, and marmalade until light and fluffy. Beat in vanilla.

Add flour mixture to creamed mixture and mix well. Stir in chocolate chips and pecans.

Drop by tablespoonfuls 2 inches apart on greased baking sheets (I used non-stick pans and didn't grease). Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks.

Yield: 2 dozen (my double batch yielded 3 dozen

ooops hit submit too soon. sub out the chocolate chips for white chocolate, and the pecans for macadamias?

Jessy: these sound so good I will have to give them a try.

Hmm, now my own thread has me thinkin':) I am making Chocolate Banana Bread for a Christmas party on Friday this evening when I get home. Even though it will be dark chocolate perhaps the bread recipe would be nicely complimented by some orange zest. Sounds good anyway.

Kate

maybe orange is good for noche buena it will be a good appetizer or maybe dessert
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