Monday, December 2, 2013

25 Days of Christmas: Day 2

Hope you all enjoyed yesterday's post and are looking forward to more tasty and tempting posts through December 25th!

I found this recipe, and just because of the name, I knew I had to do it for one reason and one reason only! The cookies are called are Valencia Delights, and when my sister studied abroad in Spain, she was in Valencia! Naturally, after making them and realizing what was IN the cookies, I realized Abby was probably the one person who wouldn't even eat the cookies! hahaha. Funny how that works out!  But they turned how super, and were very easy to make!

The best compliment I got about the cookies came from Matt--he said, "They look just like the picture online!"  haha, it's not much, but for me,
that's a step up from most things I attempt to make!

Here's today's recipe!


  • 3/4 cups of butter, softened
  • 1 cup of sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 teaspoon baking powder
  • 3/4 teaspoon of salt
  • 2 cups of all purpose flour
  • 2 tablespoons of finely shredded orange peel {the ingredient I know Abby wouldn't eat! haha}
  • 1/4 ~ 1/3 cup of sugar
Chocolate Glaze:
  • 1 cup of semisweet chocolate pieces
  • 1/4 cup of butter
  • 3 tablespoons of light-colored corn syrup


1. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.  Add the 1 cup of sugar, and beat until combined.  Beat in the egg, vanilla, baking powder and salt until combined.  Beat in as much of the flour as you can with the mixer.  Stir in any remaining flour, as well as the orange peel.

2.  Shape dough into 1 inch balls.  Roll balls in the 1/4 ~ 1/3 cup of sugar to coat.  Place balls 2 inches apart on an ungreased cookie sheet.  Use the bottom of a glass to flatten each ball to 1/4-inch thickness. Don't forget this step of flattening them.  I forgot to on one batch, and while they still tasted okay, they just weren't the same as all the rest!

and, I don't know why, but this picture won't turn the correct way! :(

While the cookies are baking, start making the chocolate glaze. In a small saucepan, combine the semisweet chocolate pieces, butter and light-colored corn syrup.  Cook and stir over medium heat until chocolate is melted and smooth. Remove from heat. Sidenote: From now on, I will always melt chocolate or make dipping chocolate this way--so much easier and so good!

3. Bake at 375 degrees for 6 to 8 minutes, or until edges are lightly browned.  Transfer to a wire rack and let cool.  Dip each cookie halfway into the chocolate glaze.  Place cookies on a large wax paper lined baking sheet and refrigerate for about 15 minutes or until chocolate is set. I kept mine in for about 30 minutes, just to be absolutely sure. To store, layer between sheets of waxed paper in an airtight contained. Store in the refrigerator for up to 3 days. 


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