Monday, May 17, 2010
Cookie Recipe #135 - Orange Icebox Cookies
The fresh oranges used in this recipe came from my neighbor, Gails' sister, Linda. The tree in her yard produces the most wonderful, juicy oranges that enhance the yummy-factor in today's cookie. These should be made the night before they are needed.
Ingredients: 1/2 cup unsalted butter, softened, 1 cup granulated sugar, 1 egg, 1 tablespoon grated orange rind, 1 3/4 cups all-purpose flour, 1/4 teaspoon salt, 1/4 teaspoon baking soda, 1/4 cup granulated sugar & few drops each of yellow and red food coloring. Icing: 1/2 cup confectioners' sugar, 2 tablespoons orange juice.
Instructions: In a large bowl, cream butter and sugar. Add egg and grated orange rind; mix well. Sift together flour, salt and baking soda; add to creamed mixture. On a floured board, knead dough until smooth. Shape into 2 rolls, about 1 1/2 inches in diameter and flatten the tops to make an oval shape. Wrap in waxed paper and chill overnight in the refrigerator.
Add food coloring to 1/4 cup granulated sugar mixing until all sugar is tinted orange; set aside. Preheat oven to 375 degrees; line baking sheets with parchment paper. Remove rolls from refrigerator and roll in tinted sugar sprinkled on a work surface, completely covering. Slice each roll into 1/4 inch thick ovals and place on prepared baking sheets about 1 inch apart.
Bake 9-11 minutes or until set. Prepare icing while cookies bake as follows: place confectioners' sugar and orange juice in small bowl and mix completely.
When cookies are done, remove from oven to heatproof surface and spread a thin layer of icing on each cookie. Transfer to wire racks to cool completely.
Makes about 3 dozen citrus cookies.
"The Ultimate Cookie Book", Tormont Publications, Inc., Montreal, Canada, 1997.