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Wednesday, January 19, 2011

Cookie Wednesday: Iced Orange Cookies


I had some oranges that I really needed to use, so I started looking for cookie recipes that use oranges.  I think this cookie recipe is going to become a new family favorite.  I did substitute white flour for wheat because it's what I had.  I added an additional 1/4 cup of flour.  Also, I added white chocolate chips, at the suggestion of my husband, to the last couple of cookies.  That was a yummy addition! 


ICED ORANGE COOKIES
courtesy of : www.RecipeGirl.com


COOKIE DOUGH:
11 Tbsp (5½ ounces) unsalted butter
3/4 cup (5¼ ounces) granulated sugar
1 tsp vanilla extract
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 large egg
1/2 cup (4 ounces) freshly squeezed orange juice (grate zest before juicing)
2 Tbsp grated orange zest (the rind of 1 large or 2 small oranges)
2 cups (8 ounces) whole wheat flour

ICING:
2 cups (8 ounces) powdered sugar
2 Tbsp (1 ounce) unsalted butter, softened
1 Tbsp grated orange zest (the rind of 1 small orange)
1/4 tsp vanilla extract
1/8 tsp salt
2 Tbsp (1 ounce) 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; that’s OK! Add the flour, beating until smooth. Drop dough by Tablespoonfuls onto the prepared baking sheets.
This is my dough before adding the flour.  See how it has curdled.  Once the flour was added it was just fine.
 Bake the cookies: Bake cookies, reversing pans midway through (top to bottom, bottom to top), 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.

Prepare the icing: 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
Yield: 30 cookies

Nutritional Information per cookie: calories 97, fat 5.32g (sat fat 3.24g), cholesterol 20.28mg, sodium 81.05mg, carbohydrates 11.73g, fiber 1.04g, protein 1.41g

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