For the Luscious Orange Chocolate Ganache Filling:

• 1½ ounces (42g) semisweet chocolate finely chopped; high quality chocolate will yield the best ganache texture and flavor
• 3 tablespoons (45 mL) heavy cream at least 36% milk fat
• ½ teaspoon finely grated orange zest from about ½ a small orange

For the Zesty Citrus Cookie Dough:

• 1½ cups + 2 tablespoons (200g) unbleached all-purpose flour sifted for best results
• ¾ teaspoon baking powder
• ⅛ teaspoon kosher salt enhances flavor
• 4 oz (115g) unsalted butter softened to room temperature
• ½ cup (100g) granulated sugar
• ½ teaspoon grated orange zest about half an orange
• ¼ teaspoon grated lemon zest adds a brighter citrus note
• 1 large egg yolk provides richness and tenderness
• 1 teaspoon whole or low fat milk
• 1¼ teaspoon pure vanilla extract for depth of flavor
• 2 drops red food coloring optional, for a warmer orange hue
• 6 drops yellow food coloring optional, enhances the vibrant citrus color

• 1. Prepare and Chill Ganache Filling: Begin by placing the finely chopped semisweet chocolate into a small, heat-proof bowl. Ensure the chocolate is truly finely chopped to allow for even melting. In a separate microwave-safe container, heat the heavy cream in 10-second intervals until it just begins to simmer or almost boils – watch carefully to prevent scorching. Pour the hot cream directly over the chopped chocolate and resist the urge to stir immediately. Allow the mixture to sit undisturbed for 30 seconds; this gives the chocolate time to melt thoroughly from the heat of the cream.
• After 30 seconds, begin whisking the chocolate and cream together gently from the center outwards. Continue whisking until the ganache is completely smooth, shiny, and fully emulsified, with no streaks of unmixed cream or chocolate remaining. Stir in the finely grated orange zest, ensuring it’s evenly distributed throughout the ganache for maximum flavor. Cover the bowl tightly with plastic wrap, pressing the wrap directly onto the surface of the ganache to prevent a skin from forming. Allow the mixture to chill in the refrigerator for 45 minutes to an hour, or until it has firmed up to a thick, spreadable consistency, similar to a soft frosting.
• 2. Prepare Cookie Dough: In a small bowl, combine the unbleached all-purpose flour, baking powder, and kosher salt. Whisk these dry ingredients together thoroughly to ensure the leavening agent is evenly distributed. Set this bowl aside. In the bowl of a stand mixer fitted with a paddle attachment, combine the granulated sugar, grated orange zest, and grated lemon zest. Using your fingertips, rub the zests into the sugar for a minute or two until the sugar becomes very fragrant and slightly moistened. This technique releases the essential oils from the citrus, infusing the sugar with incredible flavor. Add the softened unsalted butter to the bowl. Beat the sugar and butter together on medium speed until the mixture is light, fluffy, and creamy, scraping down the sides of the bowl as needed to ensure everything is well combined.
• Reduce the mixer speed to low. Add the large egg yolk, milk, pure vanilla extract, and food coloring (if using, for a more vibrant color) to the wet ingredients. Beat until these are just incorporated, being careful not to overmix. Scrape down the bowl with a spatula to ensure all ingredients are evenly blended. With the mixer still on low speed, slowly add the reserved flour mixture to the wet ingredients, beating just until the flour is absorbed and the dough comes together. Avoid overmixing the flour, as this can lead to tough cookies. Scrape down the bowl one last time and divide the soft dough into two equal portions.
• Take each portion of dough and place it between two sheets of wax paper. Using a rolling pin, roll the dough evenly until it is approximately ⅛ to ¼-inch thick. This consistent thickness is important for uniform baking. Chill both rolled sheets of dough in the refrigerator for a minimum of 30 to 45 minutes, or until the dough is very cold and firm. This chilling step is critical: if the dough is warm or soft, it will be difficult to cut cleanly, and the cookies will spread significantly in the oven during baking, losing their defined shape.
• While the dough chills, preheat your oven to 350°F (175°C). Position an oven rack in the center of the oven to ensure even baking. Line a half sheet pan with parchment paper or a silicone baking mat (such as a Silpat). This prevents sticking and promotes even browning. Set the prepared pan aside.
• Working with one sheet of thoroughly chilled dough at a time, carefully peel away the top layer of wax paper. Replace it with a clean sheet of wax paper and then flip the dough over, discarding the original bottom sheet of wax paper. This helps prevent sticking. Using a 2-inch round cookie cutter (or your preferred shape), cut out the cookies. Gently transfer the cut-out cookies to the lined sheet pan, ensuring they are spaced apart by at least one inch to allow for slight spreading. Repeat this process with the remaining sheet of rolled cookie dough. If at any point the dough becomes warm and difficult to work with, gather the cut-out cookies and/or the remaining dough and refrigerate for at least 10 to 15 minutes before baking. The cookies should be firm and chilled when they go into the oven.
• Bake the cookies for 8 to 9 minutes. The precise time will depend on your oven and the thickness of your cookies, but you’re looking for the tops to just begin to gain a very slight, barely perceptible color, and the edges to be set. They should still be soft in the center. Once baked, remove the pan from the oven and set it on a wire rack. Allow the cookies to cool on the sheet pan for 5 to 10 minutes; this allows them to firm up slightly, making them less prone to breaking. After this initial cooling, carefully lift and transfer the cookies to a wire rack to cool completely. They must be entirely cool before proceeding to the assembly step. Note: Any leftover cookie dough scraps can be gently pressed together, re-layered between wax paper, rolled out, and chilled again using the instructions above. You may need to repeat this chilling process a few times.
• 3. Add Filling and Assemble: Once the baked cookie halves have cooled completely to room temperature, retrieve your chilled orange chocolate ganache. If it’s too firm, let it sit at room temperature for a few minutes or gently stir it. Spread a generous tablespoon (or more, depending on your preference) of the thick chocolate ganache filling onto the flat, bottom side of one cookie. Gently top with another cooled cookie, pressing down lightly to create a sandwich. Repeat with all remaining cookies. If you find the ganache is softening too much during assembly or if the filled cookies feel a bit unstable, refrigerate the assembled cookies for 10 to 15 minutes to allow the filling to set firmly. Leftover cookies, if any, can be stored layered between sheets of wax paper in an airtight container in a cool kitchen for up to 4 days. Enjoy your delightful Citrus Sandwich Cookies!

This delightful cookie idea was originally inspired by a recipe featured in the September 1989 issue of Chocolatier Magazine, adapted and enhanced for modern baking.