Glazed Blood Orange Genetti Cookies

By stancec44

Genetti are moist, cake-like cookies, and they are an absolute necessity at my husband’s family Christmas gatherings. They are traditionally made with star anise, but this version is meant for
the non-licorice lovers in the family.

Ingredients

• 3 eggs
• 1/2 cup granulated sugar
• 1/2 cup Blood Orange or Mandarin Orange infused
• olive oil
• 1/2 cup 2% or whole milk
• 3 cups all-purpose flour
• 1 1/2 Tbsp baking powder
• 2 Tbsp orange juice
• 1 cup icing sugar, sifted

Preparation

Step 1

Preheat the oven to 250°F.

Line a cookie sheet with parchment paper.

In a stand mixer fitted with the paddle attachment, beat the eggs until
light and fluffy, 3–5 minutes. Add the sugar and beat for another 3
minutes. Add the olive oil, beating until fully incorporated, and then
gradually add the milk, beating as you add it.

After all the milk has been added, beat for 1 more minute to ensure
the wet ingredients are filled with air. With the mixer running on low
speed, slowly begin to add the flour then beat in the baking powder
and mix for 1 more minute.

Drop tablespoonfuls of batter onto the prepared cookie sheet, leaving
at least 1 inch between them. Bake for 10 minutes, until risen and
lightly golden on top but not brown. Remove from the cookie sheet
and allow to cool completely on a wire rack.

Warm the orange juice a little before whisking it into the icing
sugar to make a glaze. Warming it helps prevent lumps. Using a pastry
brush, brush the glaze onto the cookies in a thin, even layer. Allow to
set completely before enjoying, 2–3 hours.

Store in an airtight container at room temperature for up to 1
week.