CREAMY ORANGE COOKIES
Make ahead: The cookies can be stored in an airtight container at room temperature for several days. Cookie dough portions can be frozen for up to 3 months; defrost overnight in the refrigerator or bake directly from frozen, adding baking time as needed Makes about 30 cookies
8 tbsp (120 mL) salted butter, at ■ room temperature
1 1/2 cups (375 mL) sugar ■ 1/2 cup (125 mL) sour cream ■ 1/2 cup (125 mL) heavy whipping ■ cream
1 tbsp (15 mL) finely grated zest ■ and 3 tbsp (45 mL) juice from 1 large orange
2 1/2 cups (625 mL) flour ■
1 tsp (5 mL) baking soda ■
1 tsp (5 mL) baking powder ■
1 cup white chocolate chips
■
1. Position racks in the upper and lower parts of the oven; preheat to 350 F (175 C). Line 3 baking sheets with parchment paper. (If you have 1 or 2 baking sheets, bake in batches and allow each pan to cool for at least 10 minutes before the next use; also, line with fresh parchment paper.)
2. Combine the butter, sugar, sour cream, heavy whipping cream and orange juice in the bowl of a stand mixer or use a hand-held electric mixer; beat on medium speed for about 2 minutes, until creamy and free of lumps.
3. Add the orange zest and beat on low, until evenly distributed. Stop to scrape down the bowl.
4. Add the flour, baking soda and baking powder; begin mixing on low speed and then increase to medium speed and beat just until incorporated, to form a soft, relatively sticky dough. Reduce the speed to low; add the white chocolate chips and beat until incorporated.
5. Use a disher scoop (maybe a #40) or 2 large tableware spoons to drop mounds of about 1 1/2 tablespoons’ (about 22 mL) worth of dough on the baking sheets, spacing the mounds at least 2 inches (5 cm) apart. (Spacing is crucial, as these cookies tend to spread.)
6. Bake (upper and lower racks for multiple baking sheets; reposition for middle rack when baking one sheet at a time) for 10-11 minutes, or until the cookies are golden brown around the bottom edges, rotating the baking sheets from top to bottom and front to back halfway through.
7. Let cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely before serving or storing.
Adapted from Cookie Remix: An Incredible Collection of Treats Inspired by Sodas, Candies, Ice Creams, Donuts and More, by Megan Porta (Page Street Publishing, 2018).