THE ULTIMATE ORANGE COOKIES
Orange juice in the buttery, crumbly cookie form. This no fuss recipe ensures you go from craving warm cookies to stuffing your face with them in under an hour.
Kat | The Loopy Whisk
unsalted butter, softened
zest of 2 large oranges
(or 3 medium ones)
Cream together butter and sugar until pale and fluffy.
Add the egg yolks and mix until combined.
Add orange zest to the butter/sugar/egg mixture, and mix well until uniformly distributed.
Sift together flour, baking powder and salt, and add to the butter/sugar mixture.
Mix with a wooden spoon, or use a stand mixer, until the dough comes together in a ball.
Turn the dough onto a lightly floured surface and knead it briefly together into a smooth but not sticky dough.
Refrigerate the dough for 20 minutes. (Note 1)
Preheat the oven to 350 ºF (175 ºC).
Line a baking tray with baking/greaseproof paper.
Shape the dough into little balls with your hands, flattening them slightly with your palms (from the amounts above, you should get about 22 cookies about 1 1/2 inch in diameter and 3/4 inch thick).
Place the cookies onto the baking tray, leaving about 1 inch between them.
Bake in the preheated oven at 350 ºF (175 ºC) for 15 – 17 minutes, or until the edges are a light golden colour.
Leave to cool, and enjoy!
The cookies keep well in a closed container in a dry and cool place for about a week (but they are the most delicious – dangerous – when warm).
: The refrigeration prevents the cookies from being chewy and spreading too much during baking.
Recipe by The Loopy Whisk (www.theloopywhisk.com).