I’ve been gone, but now, like Arnold Schwarzenegger, I’m back.
I’m taking a break from the Poem of the Day series to bring this recipe! (Cookie breaks are always valid, right? Of course right) Anyway, enough chit chat; let’s get down to business.
- 3/4 cup (1.5 sticks, or 11 tbsp) soft butter
- 3/4 cup sugar
- 1 tsp vanilla
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 egg
- grated zest of 1 large orange
- 1/2 cup orange juice
- 2 cups flour
- Preheat oven to 350°F. Grease cookie sheets or line with baking paper.
- Cream the butter, sugar, vanilla, baking powder, baking soda, and salt in a medium bowl with a rubber spatula. Beat in the egg, then the orange juice and zest. It’s OK if the mixture looks curdled, like above. Add the flour; beat until smooth.
- Drop the dough by rounded spoonfuls onto the cookie sheets. If you refrigerate the dough for a quarter-hour before, they won’t spread as much, but that is optional. Bake for 8-10 minutes, or until the edges are lightly browned.
- Remove cookies from oven and let them cool on the sheets for 10 minutes before removing to a wire cooling rack. Let them cool completely before adding any icing.
- To make the icing, mix 2 cups powdered sugar with 2 tablespoons soft butter, and 2-3 tablespoons orange juice. Add grated zest for more flavor.
NOTES: I drizzled the icing through a bag, but I think if it was a little thinner (by adding more juice), the cookies would be nice half-dipped and laid on wax paper. (To go all-out, some melted chocolate drizzled on top would be extra fancy) Also, I recommend using the fresh juice from the oranges, because the flavor is stronger.
And there we have it! Thanks for reading, and have a wonderful week!