These are Lidia Bastianich’s yummy little gems. Simple little citrus cookies with a sweet and delightful orange glaze. These are so pretty and perfect with coffee or tea, or crumbled up over vanilla ice cream – or simply on a cookie platter. These are from my new favorite cookie book: One Sweet Cookie: Celebrated Chefs Share Favorite Recipes. I just love this book. I really do. Each recipe collected by Tracey Zabar has a blurb about the origin of the cookie and/or how much it is loved. It such a gift that the author was able to gather these recipes from some very famous chefs to share with us.
FYI, the dough need a little time to set up in the fridge.
orange cookies (from Lidia Bastianich via One Sweet Cookie by Tracey Zabar):
3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt (use 1/4 if using table salt)
6 ounces (1 and a half sticks) unsalted butter, softened
1/2 cup plus one tablespoon sugar
3 large eggs (room temp is best)
1 teaspoon vanilla extract
2 tablespoons fresh orange juice
2 tablespoons fresh lemon juice
1 tablespoon grated orange zest
2 and 1/2 cups confectioners’ sugar
1/4 cup orange juice (as needed)
Whisk together the flour, baking powder and salt in a medium bowl.
With paddle attachment (or handheld beater) cream the butter and sugar on medium speed until light and fluffier – about 2 minutes. Add the eggs, one at a time beating well after each addition.
Add the vanilla, orange juice, lemon juice and orange zest. Beat to combine.
Add the flour to the mix and on the lowest speed possible, mix until just incorporated.
Remove from mixer and fold to incorporate all of the dry ingredients.
Roll the dough into logs as shown here.
Place in fridge or freezer until firm enough to cut with out losing their shape.
Preheat oven to 350 degrees. Line sheet pans with parchment paper. Cut the logs into 1/2 inch round and place on sheet pans. Bake for about 15 minutes or so – until the cookies are golden. Cool completely.
For the glaze, whisk together the oj and confectioners’s sugar – add a dash of sea salt if you feel like it.
Once cooled, dip each cookie in the glaze (upside-down) then shake off excess and place sticky side up on parchment to set and dry. If glaze is too thick or thin, adjust with more juice or less.
Save some batter for another day – and save for longer in the freezer.