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Orange Spritz

If you stack the finished cookies in a tin or other airtight container, place waxed paper between the layers to protect the chocolate decoration.

  • Yield: Makes about 2 dozen
Orange Spritz

Source: Martha Stewart Living


  • 1/4 recipe Basic Sugar-Cookie Dough
  • 1 tablespoon finely grated orange zest
  • 2 ounces bittersweet chocolate, finely chopped


  1. Preheat oven to 350 degrees, with racks on
    upper and lower thirds. On a piece of
    parchment paper, pat out dough to 1/2
    inch thick. Sprinkle zest evenly over top;
    knead to incorporate.Transfer to a cookie
    press; pipe shapes, about 1 inch apart,
    onto ungreased baking sheets.

  2. Bake cookies in upper and lower thirds
    of oven, switching positions of sheets
    halfway through, until edges are light
    golden, about 15 minutes. Transfer to
    wire racks to cool completely.

  3. Set a small heatproof bowl over a pan
    of simmering water; add half the chocolate
    to bowl, and stir until melted and
    smooth. Add the remaining chocolate;
    remove bowl from heat. Stir until smooth.
    Transfer chocolate to a pastry bag fitted
    with a very small (less than 1/16 inch) plain
    round tip, such as Wilton #1.

  4. Transfer cookies to a sheet of parchment
    paper. Pipe chocolate in a zigzag
    pattern over tops. Let stand until chocolate
    has set. Store in airtight containers
    at room temperature, up to 5 days.

Cook's Note

Transferring cooled cookies to a sheet of parchment paper before adding the chocolate keeps your work surface clean. When piping chocolate zigzags, use steady pressure and a fluid motion to yield the best results.

Reviews (1)

  • meadow1ark 23 Dec, 2008

    I'm wondering if there are errors in this recipe. The Basic Sugar-Cookie Dough calls for 2 TBS of vanilla. I used 1 TBS, and it was pretty strong. Then, for these cookies add a TBS of orange zest, too? I used 1 tsp of nutmeg and 1 tsp of cinnamon to counteract the vanilla. Then I used 1 tsp of orange zest and 1/2 tsp of orange extract. The dough tastes ok. In n n n n n ll bake it today. Doctoring a recipe this much is unexpected. Any thoughts?

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