orange currant cookies recipe

Orange Currant Cookies

This recipe calls for a small amount of orange juice concentrate, you can simply use the leftover concentrate to make orange juice, mixing with a little less water.
4 hours
10 minutes
4 hours
orange currant cookies recipe
  • 2/3 cups Granulated Sugar
  • 2 teaspoons Orange Zest
  • 3/4 cups Unsalted butter, softened
  • 1 Egg Yolk
  • 2 tablespoons Orange Juice Concentrate
  • 2 1/2 cups All-Purpose Flour
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Baking Powder
  • 3/4 cups Currants
Process in a food processor:
Granulated sugar
Orange zest

Cream together until light and fluffy:
Orange sugar mixture from above

Beat in:
Egg yolk
Orange juice concentrate

Whisk together and add:
All purpose flour
Baking powder

Stir in:

Stir just until all ingredients are well blended; do not over mix. 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.

Orange 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.