Posts Tagged ‘almond’

Best Cookies Ever

June 5, 2009

I have made these cookies twice and they disappear to proclamations that “These are the best cookies ever!” So I have promised the recipe to a few people and finally got around to posting it. Enjoy!

Orange Butter Cookies

courtesy of Amy’s recipe collection, originally published in the New York Times
Adapted from “The Sweeter Side of Amy’s Bread” by Amy Scherber and Toy Kim Dupree (Wiley, 2008)

Ingredients
Cookies
1 3/4 c unbleached all-purpose flour
1 2/3 c cake flour (finer texture) or more all-purpose flour
1/2 t baking soda
1 t kosher salt
1 1/4 c granulated sugar
1 c cold unsalted butter
2 t (packed) fresh orange zest
1 egg (large, room temperature)
2 egg yolks (large, room temperature)

Icing
1 orange
1 1/2 c confectioners’ sugar (powdered)
2-4 T whole milk
2 drops almond or vanilla extract
pinch of fine salt

Equipment
cookie sheets
parchment paper
2 mixing bowls
electric mixer
peeler
cooling rack

    Cookies

  1. Heat oven to 350. Line two cookie sheets with parchment paper.
  2. Whisk dry ingredients together.
  3. Cream sugar, butter, and orange zest on medium until light and smooth (3 minutes).
  4. Add whole egg and mix.
  5. Add yolks one at a time and mix.
  6. Add dry ingredients and stir until just combined.
  7. Place dough in 1T lumps onto parchment paper at least 1″ apart. Press down lightly with 2 fingers until 1/2″ thick. Smooth the edges.
  8. Bake about 15 minutes in the middle of the oven. The cookies should be pale but cooked through.
  9. Cool on cookie sheet for 5 minutes then transfer to a rack to cool completely. The cookies can be stored in an airtight container for up to 1 week.

    Icing

  1. Bring a small pot of water to a boil.
  2. Peel orange and be careful to only get the orange skin, not the white pith. Chop the skin into small strips about 1/2″ long.
  3. Blanch the orange peel in the boiling water for 1 minute and drain.
  4. Sift confectioners’ sugar into a bowl.
  5. Whisk in 2T of the milk. Add more if needed to make the icing thin and spreadable.
  6. Add extract, salt, zest, and whisk to combine.
  7. Drizzle the icing over each cookie making sure there is some orange peel in each spoonful. Let sit until the icing is hard.
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