Thursday, February 28, 2013

Italian Orange Cookies

I'm staying true with my cookie Thursdays. I've strayed from the basic and moved to European  These cookies remind me of the tins that my grandma would buy that had all the European cookies. This is a thick batter that gets piped into a swirl pattern. Also I would try it with lemon instead of orange. For this cookie you will need a plastic bag and a large star shaped pastry tip. This cookie is a bit drier and not too sweet. A great cookie with tea or coffee. On with Cookie Thursdays!

Italian Orange Cookies:
1 3/4 cups all-purpose flour
It's a very thick dough
1 cup polenta or cornmeal
1/2 tsp salt
2 sticks of butter- 8 oz soft
2/3 cup sugar
1 TBS orange zest
1 egg
1 egg yolk
1 tsp vanilla extract

Preheat the oven to 350
In a meduim bowl whisk together flour, polenta and salt
They don't really spread too much. 
In the bowl of a electric mixer add the butter, sugar and orange zest. Beat till light and fluffy about 3 min. Then slowly add the egg, and beat, then add the egg yolk and vanilla.  Slowly add the flour mixture and beat till combined. Now time for the fun part- piping the dough into a swirl shape or be creative, make a C or a S.  Just make sure you line the baking sheet with parchment, and space the shapes about 1 inch apart, they don't spread much. Once you are all done piping the cookies place them in the freezer to set up for 20 min or so. Bake the cookies for 12-15 min or until the edges are golden, make sure to rotate the pan half way through.

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