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Desserts - Cookies and Bars Williams-Sonoma Cookies & Biscotti


Submitted by: Dianne Weatherford

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Servings: 4 dozen

Easy, fast

[Ed. note: These are cookies Dianne made for an outing, and Glenn happily ate about a million. 'nuff said.]

cup (6 ounces) unsalted butter, room temperature
cup (4 ounces) granulated sugar
1- teaspoons grated orange zest
1- teaspoons ground cinnamon
teaspoon salt
2 egg yolks
1- cups (9 ounce) all purpose flour
1 cup (6 ounce) miniature semisweet chocolate chips
cinnamon sugar (recipe follows)

Cinnamon Sugar
cup (4 ounce) granulated sugar
1- teaspoons ground cinnamon

Combine the butter, sugar, orange zest, cinnamon, and salt in a large bowl. Using an electric mixer set on high speed, beat until light and fluffy. Add the egg yolks and beat until light and fluffy. Reduce the speed to low, add the flour and chocolate chips and mix just until incorporated.

Turn the dough out onto a lightly floured work surface. Divide in half. Roll each piece between your palms and the work surface to form a log 1- inches in diameter. Wrap the logs tightly in plastic wrap and refrigerate until firm, about 1 hour or as long as overnight.

Preheat oven to 350 degrees. Lightly butter baking sheets. Unwrap dough and cut each log into rounds inch thick. Transfer to the prepared baking sheets, spacing 1- inches apart. Bake until edges are brown, about 15 minutes. Transfer the cookies to wire racks and let cool 5 minutes.

Put cinnamon sugar in a bowl. Add several warm cookies and toss to coat with the sugar. Return the cookies to the racks to cool completely. Repeat with the remaining cookies. Store in an airtight container at room temperature for up to 5 days.

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