Orange Currant Cookies
This recipe calls for a small amount of orange juice concentrate; you can simply us the leftover concentrate to make orange juice, mixing with a little less water.
Process in a food processor:
2/3 cup granulated sugar
2 teaspoons orange zest
Cream together until light and fluffy:
3/4 cup unsalted butter, room temperature
Orange sugar mixture from above
1 egg yolk
2 tablespoons orange juice concentrate
Whisk together and add:
2 1/2 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
3/4 cup currants
Stir just until all ingredients are well blended; do not overmix. Chill dough for 3-4 hours before rolling. Preheat oven to 350 degrees. Roll dough out on a lightly floured counter to 1/4 inches thick and cut with your favorite Ann Clark cookie cutter, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake 8 to 10 minutes, until lightly colored. Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely.
To decorate cookies, spoon a generous tablespoon of orange glaze (recipe below) onto each cookie, then use a metal spatula to gently push and spread the glaze just up to the edges of the cookie. Hold the cookie level and gently shake it back and forth a few times to help distribute the glaze.
Melt 2 tablespoons butter, add 1 tablespoon orange juice and 1 1/2 cups confectioners' sugar. Stir until smooth, adding more orange juice a few drops at a time until the consistency is spreadable, but not runny.