Each bite packs a double hit of orange in the cookie and the icing. While the icing is still soft, you can garnish each with thin strips of candied orange peel.
- Portion size 40 servings
- Credits : Canadian Living Magazine: January 2009
- 3/4 cups butter softened
- 3/4 cups granulated sugar
- 1 tablespoon finely grated orange rind
- 2 cups all-purpose flour
- 1 cup icing sugar
- 2 tablespoons butter softened
- 1 tablespoon orange juice
- 1/2 teaspoon finely grated orange rind
MethodIn large bowl, beat butter with sugar until fluffy; beat in orange rind. Stir in flour, 1 cup (250 mL) at a time. Cover and refrigerate until firm, about 30 minutes.
Shape by 1 tbsp (15 mL) into balls. Place, 1 inch (2.5 cm) apart, on parchment paper–lined or greased baking sheets.
Bake in 300°F (150°C) oven until bottoms are lightly browned, about 25 minutes. Let cookies cool on pans on racks for 5 minutes. Transfer to racks; let cool completely.
Orange Icing: In bowl, beat together icing sugar, butter, orange juice and rind until smooth.
Spread icing over tops of cookies. Let stand until firm, about 1 hour. (Make-ahead: Store layered between waxed paper in airtight container for up to 1 week or freeze for up to 1 month.)
Nutritional facts Per cookie: about
- Sodium 29 mg
- Protein 1 g
- Calories 85.0
- Total fat 4 g
- Cholesterol 11 mg
- Saturated fat 3 g
- Total carbohydrate 12 g
- Iron 2.0
- Folate 6.0
- Vitamin A 4.0