These subtle but satisfying cookies are inspired by my in-laws: Jason loves orange and chocolate, and my dear mother-in-law, Iris, loves nothing more than a good cookie. She regularly stops by the kitchen in hopes that we have deemed a cookie just a little too brown to go out, since that is her favorite. Makes 36 cookies.
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups confectioners’ sugar
1 teaspoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
2 tablespoons orange-scented geranium petals*
4 ounces good quality bittersweet chocolate
1 tablespoon vegetable oil
* Feel free to use another flavor of scented geranium or, better yet, bake a range of different flowers in different shapes. Form dough into two flat rounds, refrigerate it for about 30 minutes, and roll it to 1.4 inch thick between 2 sheets of plastic wrap. Cut it into shapes with cookie cutters.
1. Have a large sheet of parchment paper ready on your work surface.
2. With a mixer on medium speed, beat butter and sugar for 3 minutes, or until smooth and creamy. Add egg and beat until smooth. Beat in vanilla.
3. Sift flour, baking soda, and cream of tartar into a medium bowl. stir in geranium petals. Gradually beat flour mixture into butter mixture. Turn dough onto parchment paper. Roll it into a 2 inch round log, wrap in the parchment, and refrigerate it for at least 2 hours and up to overnight.
4. Preheat oven to 350F and line 2 baking sheets with parchment paper. Unwrap dough and cut it into 1/4 inch thick slices. Place slices 2 inches apart on prepared baking sheets. Bake cookies for about 10 minutes, or until the edges are golden brown. Let cookies cool slightly on baking sheets before transferring them to a wire rack to cool completely.
5. In a double boiler set above barely simmering water, stir chocolate until it is almost completely melted. Remove it from heat and stir until it is completely melted. Add oil and stir until chocolate is smooth and glossy.
6. Dip half of each cookie in chocolate and shake off excess. Lay chocolate-dipped cookies on prepared baking sheets to dry completely. Store between layers of parchment paper in an airtight container for up to 1 week.