ORANGE BLOSSOM COOKIE RECIPE RECIPES
ORANGE BLOSSOM COOKIES RECIPE - FOOD.COM
This looks very much like a recipe I have made for years but lost a few years ago. They were a family favorite. Have not made them but am posting for safe keeping until I get a new stove that does not burn my cookies LOL I have been zmailed that this is a very sticky dough and hard to roll even after an overnight chill. I did a half batch and chilled for maybe 15 minutes in the freezer a then rolled on a well floured board with no problem. Could be brands of flour I am not sure. So if you decide to make these you may need to add extra flour. Plus do not roll to thin .
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 4 dozen cookies
Number Of Ingredients 11
Steps:
- Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy.
- Add egg, 3 tablespoons orange juice, orange peel and vanilla; continue beating until well mixed.
- Reduce speed to low; add flour and salt. Beat until just combined.
- Divide dough in half. Wrap each half in plastic food wrap; flatten slightly. Refrigerate until firm (2 hours).
- Heat oven to 375°F Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 2 1/2-inch flower-shaped cookie cutter. Place 1 inch apart onto ungreased cookie sheets. Bake for 6 to 10 minutes or until edges are golden brown. Cool completely.
- Meanwhile, combine powdered sugar and butter in small bowl. Beat at medium speed, scraping bowl often and gradually adding enough orange juice for desired spreading consistency (2 to 3 minutes). Frost cooled cookies. Decorate with sugars, if desired. .
Nutrition Facts : Calories 747.3, FatContent 27.8, SaturatedFatContent 16.9, CholesterolContent 121.5, SodiumContent 348.6, CarbohydrateContent 117.1, FiberContent 1.8, SugarContent 68.5, ProteinContent 8.4
MAUREEN ABOOD’S LAVENDER AND ORANGE BLOSSOM COOKIES RECIPE ...
These buttery, shortbread-like cookies, called graybeh, have a particularly crunchy texture that comes from clarified butter. If you’ve never clarified butter, this recipe is a good place to start, and the process is extremely simple (though you do have to plan it several hours ahead). If you’re not a lavender fan, feel free to leave it out. And for a more familiar flavor, substitute vanilla extract for the orange blossom water. These cookies keep well, so you can make them up to a week in advance.
Provided by Melissa Clark
Total Time 35 minutes
Yield 2 dozen cookies
Number Of Ingredients 6
Steps:
- Heat oven to 325 degrees with a rack in the center of the oven. Line two sheet pans (not dark metal) with parchment paper.
- In an electric mixer, beat the butter on high for about 6 minutes, until light and fluffy. Add 3/4 cup (92 grams) confectioners’ sugar, lavender and salt and beat another 2 minutes. Scrape down the sides of the bowl, and with the mixer on low speed, add orange blossom water and mix to combine.
- Add flour to butter 1/2 cup (about 65 grams) at a time, until dough is crumbly and slightly dry but still able to hold together when squeezed, adding additional flour if necessary.
- Divide dough into quarters and press each into a long narrow log about 1 inch high and 1 inch wide. With a sharp knife, cut into log diagonally to make diamond-shaped cookies 1 to 2 inches long. Use a spatula to transfer cookies to sheet pans, spaced about 2 inches apart. Bake for 15 to 20 minutes, rotating pan halfway through. Cookies should be golden brown at the edges.
- Sift remaining confectioners’ sugar over baked cookies while still warm. Store in an airtight container for up to 1 week.
Nutrition Facts : @context http//schema.org, Calories 135, UnsaturatedFatContent 2 grams, CarbohydrateContent 16 grams, FatContent 8 grams, FiberContent 0 grams, ProteinContent 1 gram, SaturatedFatContent 5 grams, SodiumContent 49 milligrams, SugarContent 9 grams
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