Oranges are a way of life in the Inland Empire, particularly in Redlands. We have oranges on our city crest, there are even adorable orange metal sculptures all around the city.
Orange zest can be especially powerful, much more so than lemon or even lime. But I really love the flavor of oranges. These cookies are great because they are "slice and bake". The dough can stay in the freezer for a month or two, just wrap in plastic wrap. If you prefer lemon or lime - just substitute the juice and the zest.
I hope you enjoy these as much as I do. Let me know if you try them.
- Candace
Ingredients:
- 1/2 teaspoon orange zest
- 1 cup unsalted butter, room temperature
- 1 cup granulated white sugar
- 1 teaspoon vanilla extract
- 2 tablespoons orange juice concentrate
- 1 egg
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 cups all purpose flour
- 6 ounces white chocolate chips
Directions:
Pulse orange zest with sugar in a food processor. Cream butter and orange sugar until light and fluffy. Add vanilla, orange juice concentrate, and egg. Mix until combined.
In another bowl, combine baking powder, salt, and flour. Add dry ingredients to wet, mixing just until combined and crumbly.
Roll dough into two 12" logs with wax paper, shape square or round. Freeze for two hours or until firm.
Preheat oven to 325° F.
Unwrap cookie dough. With a sharp knife cut into 1/3" slices. Line cookie sheet with parchment paper. Place cookies 1" apart and bake for 11-14 minutes or until edges begin to turn golden brown. Let cool on the cookie sheet for 5 minutes, transfer to a cooling rack to cool completely.
Melt white chocolate in the microwave, stirring every 30 seconds until melted. Drizzle over cookies, with a piping bag or fork, on a cooling rack or over wax paper.