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.
Cookies Rule!!!
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