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Sweet Dark Indulgence
A sugar cookie with freshly grated orange rind filled with dark chocolate.
Recommended Servings
Yield: 30 cookies
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon fine salt
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup granulated sugar
3/4 cup confectioners' sugar
2 large egg yolks
1 teaspoon pure vanilla extract
finely grated zest from the whole outside of an orange
1 or 2 Hershey’s Special Dark Chocolate Bars,
for 5 oz. size you’ll have some left over
Whisk the flour, baking powder, and salt in a medium bowl. Beat the butter and both sugars in another medium bowl with an electric mixer on medium-high speed until light and fluffy, about 30 seconds. Add the egg yolks, vanilla and orange zest mixing until fully incorporated. Slowly add the flour mixture, and continue beating until the dough comes together, stopping and scraping down the sides of the bowl as needed.

Divide dough in half, roll by hand into 2-inch-wide logs, wrap in plastic wrap and refrigerate until firm, at least 2 hours.
Cut the logs into thin cookies. You can use a wire cheese cutter or a mandolin slicer to get the thin slices.

Cut each rectangle of chocolate in half to make a square that you place between 2 slices of dough. Pinch the dough all the way around. They’ll kind of look like round ravioli. If you make up more while some are baking keep them refrigerated until it’s time to bake them. This makes a thinner crisp cookie. You can also take some dough a little less than the size of a golf ball and place the chocolate in the center of it. The cookies will come out thicker and dome shaped.

Bake 375’ for about 10 to 15 minutes until the bottoms are golden brown. Cool on sheets until firm enough to transfer to a rack to cool. Yield: 30 cookies

Servings: Yield: 30 cookies

Nutritional information per serving

No nutrition information available

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