This recipe makes a Christmas-size (large) batch of cookies. It can be cut in half if you like.
5 cups King Arthur’s unbleached all-purpose flour
1 teaspoon baking powder
1 teaspoon fine sea salt
2 cups unsalted butter, cool room temperature (15 minutes out of the refrigerator)
2 cups superfine sugar
2 teaspoons vanilla extract
½ teaspoon orange oil (or 1 teaspoon orange extract)
finely grated zest of 2 large oranges
2 eggs, lightly beaten
Decoration
I used colored sanding sugar and colored icing that comes in a tube. I also tried a royal icing recipe.
- In a large mixing bowl, sift together the flour, baking powder, and salt. Whisk thoroughly to distribute the baking powder. Reserve.
- Using a stand mixer, cream the butter, sugar, orange zest, vanilla extract, and orange oil until light and creamy, about 3 minutes.
- Add the eggs, a little at a time, and continue beating until very light and fluffy, scraping the sides of the bowl several times, about 3 minutes.
- Add the flour mixture and mix very briefly in short bursts, just until incorporated.
- Divide the dough into four equal portions and flatten each portion to a ½-inch thick disk on a sheet of plastic wrap. Seal the plastic wrap around each portion of the dough and refrigerate for at least 2 hours, or overnight. (The sealed dough can be refrigerated for 2-3 days if necessary.)
- On a lightly floured pastry cloth, using a covered rolling pin, roll out the dough to 3/16- to ¼-inch thickness. Use a little flour to keep the dough from sticking if necessary, but try not to work too much additional flour into the dough.
- Cut out shapes with cookie cutters and place cookies on a lightly greased baking sheet.
- If desired, sprinkle with sanding sugar.
- Bake at 375° for 7-10 minutes, until edges are just beginning to lightly brown.
- Using a thin, flexible offset spatula, remove cookies from the baking sheet and cool on a wire rack.
- After cooling, cookies can be decorated with icing if desired.
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