Almost any baking with citrus seems to elevate the flavours of every ingredient in the recipe but this one is most delicious as the orange bursts so gently through the sweetness of the sugar and adds an extra dimension.
Prep Time15 minsCook Time12 minsTotal Time27 mins
3 cups unbleached organic flour
2 cups granulated cane sugar
1 tsp salt
2 tsp baking powder
2 finely grated orange peel
1 cup "Olive the Best" Orange (fused) Agrumato Olive Oil
2 large room temperature eggs, whisked
2 tbsp fresh squeezed orange juice
Powdered sugar for garnish
1Preheat the oven to 350 F.
2In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl, add the sugar, orange agrumato oil, orange juice, and eggs.
3Beat on medium speed until thick and creamy, about 3 minutes.
4In a separate bowl whisk together the flour and remaining dry ingredients.
5Add the dry ingredients to the wet ingredients in three additions beating in between additions until no dry spots remain.
6Pipe the cookie dough using a pastry bag fitted with a star shaped pastry, portioning approximately two teaspoons of dough per cookie, onto a parchment lined cookie sheet pan. Alternatively, use two spoons to drop batter onto the cookie sheet.
7Bake in the center of the oven for 10 minutes.Increase the heat to 425 F and bake for an additional 2 minutes to aid in creating a golden brown exterior.
8Remove the cookies to a rack to cool.
9Repeat with the remainder of the dough. When fully cooled, dust with powdered sugar.
Ingredients
3 cups unbleached organic flour
2 cups granulated cane sugar
1 tsp salt
2 tsp baking powder
2 finely grated orange peel
1 cup "Olive the Best" Orange (fused) Agrumato Olive Oil
2 large room temperature eggs, whisked
2 tbsp fresh squeezed orange juice
Powdered sugar for garnish
Directions
1Preheat the oven to 350 F.
2In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl, add the sugar, orange agrumato oil, orange juice, and eggs.
3Beat on medium speed until thick and creamy, about 3 minutes.
4In a separate bowl whisk together the flour and remaining dry ingredients.
5Add the dry ingredients to the wet ingredients in three additions beating in between additions until no dry spots remain.
6Pipe the cookie dough using a pastry bag fitted with a star shaped pastry, portioning approximately two teaspoons of dough per cookie, onto a parchment lined cookie sheet pan. Alternatively, use two spoons to drop batter onto the cookie sheet.
7Bake in the center of the oven for 10 minutes.Increase the heat to 425 F and bake for an additional 2 minutes to aid in creating a golden brown exterior.
8Remove the cookies to a rack to cool.
9Repeat with the remainder of the dough. When fully cooled, dust with powdered sugar.
Orange EVOO Italian Style Cookies
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