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.
- 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
DIRECTIONS:Process in a food processor:
Cream together until light and fluffy:
Orange sugar mixture from above
Orange juice concentrate
Whisk together and add:
All purpose flour
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.
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.
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