The brown sugar gives these cookies a beautiful golden colour and a caramel flavour, which is delicious with the bright citrus zest.
- Portion size 48 servings
- Credits : Canadian Living Magazine: December 2011
MethodIn large bowl, beat butter with brown and granulated sugars until fluffy. Beat in egg, orange and lemon zest, and vanilla.
Whisk together flour, baking powder and salt; stir into butter mixture in 2 additions to make smooth dough.
Divide in half; wrap each and refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours; remove from refrigerator15 minutes before proceeding.)
On lightly floured surface or between waxed paper, roll out dough to scant 1/4-inch (5 mm) thickness. Using floured 3-inch (8 cm) snowflake cutter, cut out shapes, rerolling and cutting scraps. Arrange, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets; refrigerate until firm, about 15 minutes.
Bake in top and bottom thirds of 350ºF (180ºC) oven, switching and rotating pans halfway through, until golden on bottoms and edges, about 12 minutes. Transfer to racks; let cool completely.
Nutritional facts Per cookie: about
- Sodium 30 mg
- Protein 1 g
- Calories 68.0
- Total fat 3 g
- Potassium 22 mg
- Cholesterol 11 mg
- Saturated fat 2 g
- Total carbohydrate 9 g
- Iron 3.0
- Folate 6.0
- Calcium 1.0
- Vitamin A 3.0