Chocolate Orange Shortbread Cookies

makes 36 cookies

• 1/2 c butter, room temperature
• 1/2 c whole wheat flour
• 2 Tbs raw honey
• 1 Tbs pure maple syrup
• 1 Tbs orange juice (squeezed from the zested orange)
• 1 1/2 tsp orange zest
• 1/2 tsp pure vanilla extract
• 3/4 c unbleached all purpose flour
• 2 1/2 oz dark 70% chocolate bar (about 2/3 of a 3.5 oz bar)

In a medium mixing bowl, beat butter with an electric  mixer about 30 seconds or until soft.

Add the whole wheat flour, honey, maple syrup, orange juice, orange zest, and vanilla extract.

Beat on medium speed for about 2 minutes, scraping the sides occasionally.

Beat in the all purpose flour just until combined.

Divide the dough in half.  Cover and chill at least 1 hour, or until easy to handle.

Preheat oven to 375F.

On a lightly floured surface, working from the middle outward, roll out each dough half into a 6 inch square (dough should be about 1/4" thick).

Slice dough into 2x1 inch pieces (six across, three down, for a total of 18 cookies per square). Place 1" apart on ungreased cookie sheets.

Bake 9-11 minutes, or until done.  Cool on the sheet for 1 minute, then transfer to wire rack to cool completely.

In a small heavy bottom saucepan over low heat, melt the chocolate, stirring often.  When the chocolate is melted, transfer to a narrow bowl or cup (I used a custard dish). Dip half of the cookie into the chocolate, and allow the excess to drain back into the bowl.  Place on a sheet of waxed paper to allow the chocolate to set.  Or, you could drizzle the chocolate over the cookies.

The drizzled cookies take about 10 minutes for the chocolate to set, the dipped take about 30 minutes.



Original Chocolate Orange Shortbread Cookies Blog Post

Chocolate Cranberry Nut Cookies

makes about 3 1/2 dozen

• 2/3 c butter (1 stick plus 3 Tbs)
• 1/2 c raw honey
• 1/3 c pure maple syrup
• 1 egg
• 2 tsp pure vanilla extract (such as Simply Organic Vanilla Extract)
• 1 c whole wheat flour
• 3/4 c unbleached all purpose flour
• 1/2 c high quality natural cocoa powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 c raw cranberries, roughly chopped
• 1 c raw walnuts, chopped

Preheat oven to 400F.

In a large bowl, beat the butter until fluffy (about 20-30 seconds).  Add honey, maple syrup, egg, and vanilla. Beat until combined.

Stir in the wheat flour, unbleached all purpose flour, cocoa, baking soda, and salt until combined.

Fold in the cranberries and walnuts.

Drop by rounded teaspoons 2" apart on ungreased cookie sheets. 

Bake 8-10 minutes or until done.  Cool completely on wire racks.

Original Chocolate Cranberry Nut Cookies Blog Post

Cherry Filled Almond Cookies

makes about 2 dozen

• 1/4 c raw honey
• 1/2 c butter, room temperature
• 1/2 tsp pure almond extract (such as Simply Organic Almond Extract)
• 1 egg, separated
• 1/2 c whole wheat flour
• 1/2 c unbleached all purpose flour
• 1/4 tsp salt
• 1 c almonds, finely chopped
• 1/3-1/2 c cherry preserves

Preheat oven to 350F.


In a large bowl, combine honey, butter, almond extract, egg yolk.  With an electric hand held mixer, beat until smooth.


Stir in the flour and salt until well combined and dough holds together.

Beat the egg white slightly with a fork.  Place the finely chopped almonds in a separate bowl.

Shape the dough into 1 inch balls by gently rolling the balls between both palms.

Dip the balls into the egg white, shake off excess.  

Roll the balls in the chopped almonds, ensuring they are completely covered.

Place 1 inch apart on an ungreased baking sheet. Press your thumb deeply into the center of each ball.

Bake about 10 minutes, or until lightly browned.  Remove to a rack and cool completely.

Fill the indentations with 1/2 - 1 tsp cherry preserves.

Original Cherry Filled Almond Cookies Blog Post