The Atlanta Journal-Constitution
ORANGE SUGAR COOKIES
This recipe from pastry chef Jessica Mckinney of Canoe yields cookies that will make a perfect Valentine’s Day gift for someone who loves crisp, buttery cookies that aren’t overly sweet. This recipe is easily doubled if you need gifts for a crowd.
For the best vanilla flavor, use a vanilla bean instead of extract. To remove the seeds, split the bean open lengthwise and use the dull side of a paring knife to scrape the seeds from each half, then add to the dough. If you cannot find vanilla beans, substitute 1 teaspoon vanilla extract.
For a pretty display, do as Mckinney does and color some of the dough, then cut out cookies using different size heart-shaped cutters.
¾ cup (1 ½ sticks) unsalted butter, room
temperature
¾ cup granulated sugar
2 egg yolks
Zest of ½ orange
Seeds from ½ vanilla bean
¼ teaspoon salt
2 cups all-purpose flour, plus more for dusting
work surface
Pink food coloring, if desired
In the bowl of an electric mixer fitted with the paddle attachment, combine butter and sugar and beat over medium speed until well creamed, about 2 minutes. Stop mixer and scrape down the bowl to be sure butter and sugar are evenly mixed. Using medium speed, add 1 egg yolk at a time, beating 30 seconds between additions. Add orange zest, vanilla seeds and salt and beat 30 seconds.
Turn mixer to low speed and add flour in 2 parts, beating until dough forms. Add food coloring if using and beat on low speed until dough is evenly colored. Remove dough from bowl, form into a square about 1 inch thick, wrap in plastic wrap and refrigerate at least 1 hour.
When ready to bake, heat oven to 325 degrees. Line 2 baking sheets with parchment paper.
Remove dough from refrigerator and let sit at room temperature to soften for 10 minutes. Dust work surface with flour and roll dough to 1/8-inch thickness. Cut out cookies with heart-shaped cookie cutter and arrange on prepared baking sheet. Reroll scraps and continue to cut out cookies until all dough is used. Bake cookies 10 to 12 minutes or until the edges turn light golden brown. Remove from oven and cool on a wire rack. Package when cookies are thoroughly cooled.
Makes 30 (2 1/2-inch) heart-shaped cookies.
Per cookie: 93 calories (percent of calories from fat, 48), 1 gram protein, 11 grams carbohydrates, trace fiber, 5 grams total fat (3 grams saturated), 24 milligrams cholesterol, 21 milligrams sodium.
— Adapted from a recipe provided by Jessica Mckinney