ORANGE VANILLA SUGAR COOKIES
PG tested
Portioned raw dough can be stored in the freezer and baked from frozen – just add 2 minutes to cook time.
For a more wholesome variation, replace up to 25% of the flour by weight with whole wheat, rye or oat flour. For a more sinful one, add 1 heaping cup of finely chopped dark chocolate. If you’re making these as a part of a Mother’s Day brunch, do both.
5 oranges (you’ll be using the zest, so organic is nice)
2 teaspoons vanilla extract
1 teaspoon orange extract
1 vanilla bean
2 sticks of unsalted butter
1 tablespoon granulated sugar
1 egg plus 1 egg yolk 2½ cups all-purpose flour 1 teaspoon baking soda ½ teaspoon salt Preheat oven to 365 degrees.
Remove zest from oranges using a rasp-style grater and place into a small bowl. Add both extracts and the scrapings of one vanilla bean to the orange zest and set aside.
Halve and juice the zested oranges (you’ll get about 2 cups of orange juice).
Pour the juice into a small saucepan and, over mediumlow heat, reduce to a scant ¼ cup. This takes 10-15 minutes.
Remove the juice concentrate from the heat, allow to cool for 5 minutes, and then pour over the zest, vanilla bean and extracts. Allow this mixture to macerate and cool completely. (This can be done ahead of time. It will keep in the refrigerator for up to a week, and in the freezer indefinitely.)
In the bowl of a stand mixer, cream butter, cooled vanilla-orange mixture and sugar together until pale yellow and fluffy, about 3 minutes at medium speed. (Orange-vanilla mixture must be completely cooled before adding to your mixer or it will melt your butter).
Add one whole egg and allow to fully incorporate before adding the yolk, Once all eggs are fully incorporated into the sugar and butter, reduce speed to slow/stir.
Whisk together flour, baking soda and salt for 1 minute, then slowly add to butter and sugar in the stand mixer, pausing twice to scrape down the sides of the bowl.
Portion dough into balls using a No. 40 cookie scoop or a 2-tablespoon measure. Arrange on a cookie sheet 4 inches apart and bake for 12 minutes.
Remove from the oven and allow to cool for 5 minutes before moving to a wire rack to finish cooling. They are delicious warm, but best at room temperature. Once baked, cookies will keep covered and at room temperature for 3-5 days.
Makes 24-30 cookies.