These cookies are perfect after-school snacks. The cookies can be made and frozen for fresh-from-the-oven cookies any time you want them. They are also the perfect accompianment to healthier treats like baked fruit, or fruit and yogurt. I like to make them small and thin.
Ingredients:
1 stick unsalted butter
zest from 1 orange, tangerine, or other citrus
2 tbsp sugar (any kind of granular sugar)
1/2 cup confectioners sugar
1/8 tsp salt
1 tsp vanilla extract
1 tbsp of fresh orange juice
1 egg yolk
1 1/2 cups all-purpose flour or whole wheat pastry flour
Directions:
1. Beat butter, sugars, salt, and zest in an electric mixer for several minutes at medium speed. Add vanilla and egg yolk, beat until smooth, then reduce speed of mixer and add the flour 1/2 cup at a time until all is mixed together.
2. Use your hands to place dough on a sheet of wax paper about 14 inches long. Shape the dough into a log about 10 inches long. Wrap the wax paper around it and chill for at least 30 minutes, or until firm.
3. For immediate consumption: Preheat the oven to 350. Slice the log into 1/4 inch rounds and bake on ungreased cookie sheet for 15 minutes. For later consumption: Slice the log into 1/4 inch rounds and place in a ziploc bag, store flat. When you are ready to eat, preheat the oven to 350 and then bake for 15 minutes. Serve accompanied with fresh fruit and yogurt or baked fruit.
This Recipe is from Seasonal Fruit Desserts by Deborah Madison
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