Orange Cookies
These tasty shortbread cookies have a gentle, pleasing citrus flavour. Keep them on hand in the freezer for those moments when you need a little nosh. Gifted to me by a friend, the original recipe can be found on NYT Cooking, but that site is only accessible by subscription. Click here for more fabulous desserts.
Makes 36 cookies
Ingredients for Cookies
1 3/4 cups all-purpose flour
1 2/3 cups cake flour OR all-purpose flour
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 1/4 cups white sugar
1 cup butter, softened
2 teaspoons packed, orange zest
1 large egg plus 2 egg yolks
Method for Cookies
Preheat oven to 350 degrees.
Whisk together the flours, add the baking soda and salt.
Using a separate bowl, with mixer or a fork, blend the butter and sugar. Add the chopped zest, then the single egg. Mix well and then add in the egg yolks, one at a time. Mix well.
Combine the wet and dry ingredients, Mixture should be crumbly, but sticks together.
Scoop tablespoons of dough onto parchment paper, with 1 inch (5 cm.) in between each.
Press each cookie slightly flat to about 1/2 inch (3 cm.) thickness with two fingers or the heel of your thumb.
Bake for 15 minutes. Cookies should be pale, but baked through. Cool completely before adding icing.
Ingredients for Icing
Zest from 1 orange
1 1/2 cups icing (confectioners) sugar
2 - 4 tablespoons milk
2 drops vanilla or almond extract
pinch granulated salt
Method for Icing
Peel off the zest of the orange in long strips, avoiding the pith. Blanch the strips in boiling water for 1 minute. Drain and chop finely.
Sift the icing sugar into a bowl. Whisk in 2 tablespoons of milk, the vanilla or almond extract, the salt and chopped zest. The mixture should be thin enough to drizzle from a spoon. Add more milk if necessary, a few drops at a time.
Drizzle the icing onto each cookie, making sure there's some zest in each spoonful. The icing will settle into the crevices. Let harden.
These tasty shortbread cookies have a gentle, pleasing citrus flavour. Keep them on hand in the freezer for those moments when you need a little nosh. Gifted to me by a friend, the original recipe can be found on NYT Cooking, but that site is only accessible by subscription. Click here for more fabulous desserts.
Makes 36 cookies
Ingredients for Cookies
1 3/4 cups all-purpose flour
1 2/3 cups cake flour OR all-purpose flour
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 1/4 cups white sugar
1 cup butter, softened
2 teaspoons packed, orange zest
1 large egg plus 2 egg yolks
Method for Cookies
Preheat oven to 350 degrees.
Whisk together the flours, add the baking soda and salt.
Using a separate bowl, with mixer or a fork, blend the butter and sugar. Add the chopped zest, then the single egg. Mix well and then add in the egg yolks, one at a time. Mix well.
Combine the wet and dry ingredients, Mixture should be crumbly, but sticks together.
Scoop tablespoons of dough onto parchment paper, with 1 inch (5 cm.) in between each.
Press each cookie slightly flat to about 1/2 inch (3 cm.) thickness with two fingers or the heel of your thumb.
Bake for 15 minutes. Cookies should be pale, but baked through. Cool completely before adding icing.
Ingredients for Icing
Zest from 1 orange
1 1/2 cups icing (confectioners) sugar
2 - 4 tablespoons milk
2 drops vanilla or almond extract
pinch granulated salt
Method for Icing
Peel off the zest of the orange in long strips, avoiding the pith. Blanch the strips in boiling water for 1 minute. Drain and chop finely.
Sift the icing sugar into a bowl. Whisk in 2 tablespoons of milk, the vanilla or almond extract, the salt and chopped zest. The mixture should be thin enough to drizzle from a spoon. Add more milk if necessary, a few drops at a time.
Drizzle the icing onto each cookie, making sure there's some zest in each spoonful. The icing will settle into the crevices. Let harden.