- 30
Ingredients
- COOKIE DOUGH:
- 11 Tbs (51/2 ounces) unsalted butter
- 3/4 cup (51/4 ounces) granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 large egg
- 1/2 cup (4 ounces) freshly squeezed orange juice (grate zest before juicing)
- 2 Tbs grated orange zest (the rind of 1 large or 2 small oranges)
- 2 cups (8 ounces) traditional whole wheat flour
- ICING:
- 2 cups (8 ounces) powdered sugar
- 2 Tbs (1 ounce) unsalted butter, softened
- 1 Tbs grated orange zest (the rind of 1 small orange)
- 1/4 tsp vanilla extract
- 1/8 tsp salt
- 2 Tbs (1 ounce) freshly squeezed orange juice
Preparation
Step 1
1. Preheat oven to 350°F. Lightly grease 2 baking sheets or line with parchment paper.
2. Prepare dough: Cream butter, sugar, vanilla, baking powder, baking soda and salt in a medium bowl. Beat in egg, then orange juice and orange zest, scraping the bowl. The mixture will look curdled; that’s OK! Add the flour, beating until smooth. Drop dough by Tablespoonfuls onto the prepared baking sheets.
3. Bake the cookies: Bake cookies, reversing pans midway through (top to bottom, bottom to top), until they’re just barely beginning to brown around the edges, 10 minutes. Remove cookies from oven and let them cool on the pans for 10 minutes before transferring them to a rack to cool.
4. Prepare the icing: Beat the sugar, butter, orange zest, vanilla and salt in a medium bowl until well combined. Beat in orange juice until the mixture is spreadable. Spread icing on the cookies when they’re completely cool, using a generous 1 tsp. icing for each.
Servings: 30
Yield: 30 cookies
Nutrition Facts
Amount Per Serving
Calories 97
Calories From Fat (48%) 47
Total Fat 5.32g
Saturated Fat 3.24g
Cholesterol 20.28mg
Sodium 81.05mg
Potassium 48.64mg
Carbohydrates 11.73g
Dietary Fiber 1.04g
Sugar 5.66g
Net Carbohydrates 10.69g
Protein 1.41g