Sunday, June 14, 2009

Iced Orange Cookies

Iced Orange Cookies


11 TB (5-½ oz) unsalted butter
¾ cup (5-¼ oz) granulated sugar
1 tsp vanilla extract
½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 large egg
½ cup (4 oz) freshly squeezed orange juice (grate zest before juicing)
2 TB grated orange zest (the rind of 1 large or 2 small oranges)
2 cups (8 oz) traditional whole wheat flour

2 cups (8 oz) powdered sugar
2 TB (1 oz) unsalted butter, softened
1 TB grated orange zest (the rind of 1 small orange)
¼ tsp vanilla extract
1/8 tsp salt
2 TB (1 oz) freshly squeezed orange juice


Preheat oven to 350°F. Lightly grease 2 baking sheets or line with parchment paper.

Prepare dough: Cream butter, sugar, vanilla, baking powder, baking soda and salt in a medium bowl. Beat in egg, then orange juice and orange zest, scraping the bowl. The mixture will look curdled. Add the flour, beating until smooth. Drop dough by TBS onto the prepared baking sheets.

Bake cookies until they’re just barely beginning to brown around the edges, 10 minutes. Remove cookies from oven and let them cool on the pans for 10 minutes before transferring them to a rack to cool.

Beat the sugar, butter, orange zest, vanilla and salt in a medium bowl until well combined. Beat in orange juice until the mixture is spreadable. Spread icing on the cookies when they’re completely cool, using a generous 1 tsp icing for each. Servings: 30

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