Gluten-Free Tuesday: No-Bake Chocolate Orange Cookies
This recipe serves 36. One serving contains 122 calories, 1g of protein, and 6g of fat. From preparation to the plate, this recipe takes approximately 30 minutes. If you have confectionery coating, orange oil, shortbread cookies, and a few other ingredients on hand, you can make it. It is a good option if you're following a dairy free diet.
Place confectionery coatings in microwave-safe bowl.
Heat on highfor 30 seconds.
Remove bowl from microwave and stir. (This disperses hot-spots and prevents the coatings from burning.) Repeat,removing coatings from microwave every 30 seconds to stir, untilconfectionery coatings melt and no lumps remain.
Add orange oil. Stir to combine. Taste. The coatings should taste of orange. If the flavor is light, add more orange oil.
One at a time, dip cookies into candy coating. Using a fork, tap dipped cookie against the side of the bowl to remove excess melted candy.
Place dipped cookie onto prepared baking sheet. Repeat. Allow candy to set. If desired, drizzle melted candy coating from a fork over cookies for a drizzle design. Store cookies in an airtight container.
Recommended wine: Cream Sherry, Madeira, Prosecco
Cookies on the menu? Try pairing with Cream Sherry, Madeira, and Prosecco. Sweet bubbly Prosecco doesn't overwhelm simple sugar or shortbread cookies, a sweet cream sherry complements spiced cookies, and madeira's nutty notes match cookies with nuts perfectly. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.
NV Solera Cream SherryThe Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.