I was in a baking mood at the last minute this evening, so I rummaged around the fridge and didn't have enough of the ingredients, so I halved the recipe. Toasted up some walnuts, threw those in. Also, didn't have a pastry bag, so I just used a teaspoon and placed on parchment covered pan. Delicious with an ice cold glass of milk. Thank you, Fine Cooking!
The Cookies are very good. My only Problem was to push the Dough through the muzzle.
But I'll try it again with a bigger muzzle ;)
Loved the idea of this cookie. It looks delicious. But follow-through is not easy. I guess I could have a stronger hand and be more experienced with a pastry bag, but I had a really tough time squeezing out the dough, even after I massaged it in the bag to warm it up. I just baked the first tray of them, and within 12 minutes, they were too brown at the tips and edges. I'll be tossing the whole thing. Also, I've made lots of iced cookies, and the amount of powdered sugar looks way inadequate for the amounts of butter and juice. I'm not sure that refrigerating the cookies to harden up the icing would do the trick; moreover, though freezing cookies is fine, refrigerating them ruins the texture. If I were going to complete the recipe, I'd add a lot more sugar to the icing.
Incidentally, I looked up this recipe after seeing it in the $10 cookie magazine at the newstand, and found it online gratis. After I bought the monthly magazine last month, I found in it a feature recipe that I'd already made from another free online recipe here. Another failure. That said, I have to add that I am, overall, very pleased with the Fine Cooking recipes despite a disappointment here and there. It is still my favorite food magazine.
I have to agree -- this is a great cookie. The weekend after Thanksgiving is traditionally my time to try out several new cookie recipes in prep for Christmas gift giving. These will make a beautiful and delicious addition. The orange flavor will be a nice break from, and compliment to, the normal chocolate, nuts, and raspberry jam (but who's complaining there?!).
My only tip is to be aware that the cookie dough is a bit thick at first and rather difficult to pipe out. After a few minutes the heat from your hands begins to soften the dough and it gets much easier. Because I had only one orange there wasn't enough zest for both the cookie and the filling so I added a drop of 2 of orange oil to the filling which brought up the orange flavor just a bit..
These cookies are delicious.They look complecated,however the recipe is easy and full of flavour.
They make a great gift for someone,as they look spectacular and tasty when put together!