What are your favorite Christmas Cookies? The classic ones? Here in Germany, the most common Christmas Cookies are probably easy biscuit cookies, sandwich cookies and cinnamon stars – all recipes you can already find on my blog ;) This year I decided to make a batch of new cookies: Orange Pecan Chocolate Cookies! Really nice ones! They earned a spot on the “must bake list” for next Christmas and the ones following!
I have my standard cookies I make every year for Christmas. Easy recipes mostly, so you can bake a nice variety of Christmas cookies without too much work. Some recipes need some more work, like these Domino Squares – those are made only once every 2-3 years ;) These cookies here with orange and pecans are on team “easy cookie”. There is not much to do. A bit of kneading, a bit of cooling overnight and then they are ready for baking and dipping into chocolate. Easy peasy.
The flavor combination of the orange and pecan is really nice. I did not know they work so well together. I will definitely try to use this combination for my next cake or maybe for some scones? Hmmm… yes, that sounds good! Anyways – for all of you out there that like sweet and salty, I recommend sprinkling the cookies with some flakey sea salt at the end. Really nice!
If you want more Christmas recipes, check out this link ;)
INGREDIENTS / ZUTATEN
3/4 cup (170g) butter, at room temperature
1/2 cup (100g) brown sugar
1 medium egg
1 tsp. vanilla extract
2 cups (260g) all-purpose flour
1/2 tsp. ground cinnamon
1/4 tsp. salt
zest from 1 organic orange
1 tbsp. milk
1/2 cup (60g) chopped pecans
5.3 oz. (150g) semi-sweet chocolate, melted
flaky sea salt
170g weiche Butter
100g brauner Zucker
1 Ei (M)
1 TL Vanille Extrakt
260g Mehl (Type 550)
1/2 TL Zimt
1/4 TL Salz
Abrieb von 1 Bio-Orange
1 EL Milch
60g Pekannüsse, fein gehackt
150g Zartbitterschokolade, geschmolzen
Meersalzflocken
DIRECTIONS / ZUBEREITUNG
2. Preheat oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside. Slice the dough logs into thick slices (about 12 each log) and place on the prepared baking sheet with enough space in between. Bake for 12-14 minutes until firm and only slightly browned. Take out of the oven and let cool down on the baking sheet for some time, then remove and let cool down completely on a wire rack.
3. Melt the chocolate in a heatproof bowl over a pot with simmering water. Dip the cookies on one side into the chocolate or drizzle them with the chocolate, place on a pice of baking parchment and sprinkle with some sea salt. Let dry completely. Store in a box that closes well in a cool place.
2. Den Ofen auf 180°C (350°F) vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen. Die Teilrollen in dicke Scheiben schneiden (etwa 12 pro Rolle) und mit etwas Abstand auf das Blech setzen. Für 12-14 Minuten backen – die Cookies sollten an den Rändern fest und leicht gebräunt sein. Aus dem Ofen nehmen, kurz auf dem Blech abkühlen lassen, dann auf einem Kuchengitter komplett auskühlen lassen.
3. Die Schokolade in einer hitzebeständigen Schüssel über einem Topf mit köchelndem Wasser schmelzen. Die Cookies auf einer Seite in die Schokolade tauchen und dann auf ein Stück Backpapier legen und mit etwas Meersalzflocken bestreuen. Komplett trocknen lassen und dann in einer Blechdose an einem Kühlen Ort lagern.
Craving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!
Here is a version of the recipe you can print easily.
Print
Orange Pecan Chocolate Cookies
- Prep Time: 20
- Cook Time: 14
- Total Time: 480
- Yield: 24 1x
Description
Delicious orange pecan cookies with chocolate coating – perfect addition to your Christmas cookie collection!
Ingredients
- 3/4 cup (170g) butter, at room temperature
- 1/2 cup (100g) brown sugar
- 1 medium egg
- 1 tsp. vanilla extract
- 2 cups (260g) all-purpose flour
- 1/2 tsp. ground cinnamon
- 1/4 tsp. salt
- zest from 1 organic orange
- 1 tbsp. milk
- 1/2 cup (60g) chopped pecans
- 5.3 oz. (150g) semi-sweet chocolate, melted
- flaky sea salt
Instructions
- Add the butter and sugar to a large bowl and mix until light and fluffy. Add the egg and mix until well combined. Add the vanilla extract and mix in. Mix the flour with cinnamon, and salt and add to the bowl. Mix until just combined. Add the orange zest, milk and chopped pecans and mix until combined. Shape the dough into two logs, wrap in plastic wrap and place in the fridge overnight.
- Preheat oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside. Slice the dough logs into thick slices (about 12 each log) and place on the prepared baking sheet with enough space in between. Bake for 12-14 minutes until firm and only slightly browned. Take out of the oven and let cool down on the baking sheet for some time, then remove and let cool down completely on a wire rack.
- Melt the chocolate in a heatproof bowl over a pot with simmering water. Dip the cookies on one side into the chocolate or drizzle them with the chocolate, place on a pice of baking parchment and sprinkle with some sea salt. Let dry completely. Store in a box that closes well in a cool place.
Notes
- Enjoy baking!
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
Your site is new to me. I found it because I was looking for a chocolate spitzbubem recipe. I’m going to try yours this week.
This recipe looks good too. However, I wish you would say whether cookies are crispy (and stay crispy) , whether they are soft immediately after baking, or whether they get softer after a day or more.
It would be a helpful thing to know so I can plan how far ahead to bake them.
Hi,
the crispiness or softness of the cookies depends on how you store them.
They are crispy when fresh out of the oven but get slightly softer over time. If you let them sit at room temperature on our counter they stay crisp and dry out.
Cheers