This is a recipe that I added to my cookie repertoire a couple of years ago. It combines elements from my southern food memories; that being oranges, pecans and cornmeal (i.e, grits). And, of course how could one not like something dipped in chocolate.
2 cups (9 ounces) unbleached all-purpose flour
1/2 cup (2 3/4 ounces) course ground yellow cornmeal
1 teaspoon (1/8 ounce) kosher salt
1/2 teaspoon baking soda
1 cup (8 ounces) unsalted butter, room temperature
1 cup (7 ounces) granulated sugar
2 large egg yolks
Zest from one large navel orange, preferably organic
1 teaspoon pure orange extract or 1/4 teaspoon pure orange oil
1/2 cup (2 ounces) toasted pecans, ground
6 ounces chocolate coating wafers
Stir together flour, cornmeal, salt and baking soda in medium bowl. Set aside until ready to use.
In the bowl of a stand mixer, using the paddle attachment, beat butter and sugar until creamy and smooth. Beat in egg yolks, zest, and extract until fluffy. Reduce speed to low and stir in the flour mixture and pecans just until combined. Remove from bowl bringing dough together with your hands or a spatula. Divide dough in half and flatten. Wrap in plastic. Refrigerate at least 30 minutes or up to one day. Dough can also be frozen for up to one month.
When ready to roll out, heat oven to 350º F. Line 2 baking sheets with parchment paper or silpats
On lightly floured surface with floured rolling pin, roll half of dough 1/4 inch thick. With floured 2-inch round or square cookie cutter, cut out dough. Place 1 inch apart on prepared sheets. Repeat with remaining dough.
Bake in 350º F oven 10 to 12 minutes or until lightly golden. Cool on wire rack.
Melt chocolate in small saucepan over low heat, stirring constantly. Remove saucepan from heat. Dip one edge of each cookie into chocolate. Place cookies on parchment lined baking sheet. Let stand until chocolate hardens, 1 hour. Can be stored at room temperature for a week or frozen for about 1 month.