Orange Butter Cookies
When making a large batch of cookies, there's no better way to bake more than one rack at once than in a convection oven. The heat and air circulation makes them golden every time without having to switch and rotate the baking sheets. You can also roll out the dough between waxed paper to 1/4-inch (5 mm) thickness and cut out shapes, such as shamrocks for St. Patrick's Day.
Servings: 36
Ingredients:
| Nutritional Info | |
| Per cookie: about | - |
| cal | 93 |
| pro | 1 g |
| total fat | 5 g |
| sat. fat | 3 g |
| carb | 11 g |
| fibre | trace |
| chol | 21 mg |
| sodium | 56 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 3% |
| vit A | 5% |
| folate | 4% |
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1 cup (250 mL) butter, softened
3/4 cup (175 mL) packed brown sugar
1 tbsp (15 mL) grated orange rind
2 cups (500 mL) all-purpose flour
1 egg, beaten
2 tbsp (25 mL) granulated sugar
Preparation:
In large bowl, beat together butter, brown sugar and orange rind until fluffy; stir in flour to make soft dough. Turn out onto floured surface; roll into 1-1/2-inch (4 cm) diameter log. Wrap in plastic wrap; refrigerate until firm, about 2 hours. (Make-ahead: Refrigerate for up to 2 days or freeze for up to 1 month.)
Cut log into 1/4-inch (5 mm) thick slices; arrange on parchment paper-lined or greased rimless baking sheets. Brush with egg; sprinkle with sugar. Bake on top, middle and bottom racks of 275°F (140°C) convection oven until lightly browned, about 30 minutes. Let cool on pan on racks. (Make-ahead: Store layered between waxed paper in airtight container for up to 4 days or freeze for up to 1 month.)
Conventional oven: Top and bottom thirds of 300°F (150°C) oven, switching and rotating pans halfway through, 30 to 35 minutes.
Additional Information
Source
Canadian Living Magazine: March 2004
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