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Letting the juices of life (or food) drip from my chin!


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Orange Zest Cookies with Sweet Orange Glaze

IMG_6803I meant to blog this recipe last year.. wait, now two years ago.  I made them for the first time 2012 for Christmas and they reminded me of cookies my Mom used to make.  I made them again this past Christmas, but they would be good any time of year of course.  I found this recipe through Pinterest.. it linked to Stephanie’s Kitchen.  This cookie has become a favorite of ours.  I did increase the zest in the cookies to 3 Tablespoons from 2 to up the flavor even more.  I find the cookies best if they are fresh – keep them in a zip-lock bag to keep them from drying out too much or keep some in the freezer.  If your family is a lot like ours they will not last long.

Orange Zested Cookies w/ Sweet Orange Glaze

makes about 2-3 dozen (depending on the size)

adapted from Stephanie’s Kitchen

Ingredients:

  • 2 1/2 cups all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 3 Tbsp orange zest
  • 2 Tbsp fresh orange juice
  • 1 egg

For the glaze:

  • 1 1/2 cups confectioners’ sugar
  • 1 Tbsp orange zest
  • fresh orange juice

Instructions:

  1. In a small bowl, whisk together the flour, baking powder, and salt.
  2. In a separate bowl, combine the sugar and orange zest.  Stir together and let sit for a few minutes, allowing the sugar to absorb some of the oils in the orange zest.
  3. In your Kitchen Aid mixing bowl, cream the butter and the zest infused sugar.  Add the egg and orange juice and cream until combined.  Slowly add the flour mixture and mix until all the flour is mixed in, but do not over mix.
  4. Place the dough in a bag and refrigerate for 1 hour or even overnight.
  5. Preheat the oven to 350 F.  Roll the cookie dough into small 1/2 inch size balls and place them on a parchment lined cookie sheet. Bake at 350 F for 10-12 minutes.  Cool the cookies on wire racks.
  6. Make the orange glaze: Combine the powdered sugar and orange zest.  Add just enough orange juice to make the glaze smooth and creamy.  Glaze the cookies and allow the glaze to dry.

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Chocolate Chip Cookies

My kids have been clamoring for freshly baked Chocolate Chip Cookies.  My sweet-tooth of a daughter would settle for the cookie dough that comes ready to bake, but this is my favorite from scratch recipe.  I like to use the Ghirardelli brand semi sweet chocolate chips, because I am a chocolate snob.  Feel free to use any other brand though if you are less picky.

I also use the recipe on the back of the bag of Ghirardelli (link)

Chocolate Chip Cookies – adapted from Ghirardelli

Yield: 4 dozen

  • 2 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup butter, softened (2 sticks)
  • 3/4 cup sugar
  • 3/4 cup light brown sugar, packed
  • 2 1/2 tsp vanilla extract (original 2 tsp)
  • 2 large eggs
  • 2 cups semi sweet chocolate chips (Ghirardelli brand are a terrific product)
  • 1 cup chopped pecans (optional)

Directions:

  1. Place the flour, baking soda, and salt in a medium bowl and stir to combine.  Preheat oven to 375 F.
  2. Mix the butter, eggs, vanilla, brown and white sugar in a large mixing bowl until well combined and creamy.  Add 1/3 of the flour mixture at at time and start to mix on low (or it will coat your kitchen with a nice coating of flour-it may look like snow, but trust me it’s not nearly as pretty as it sounds!)  Increase the speed of the mixer to medium and make sure it is nicely combined, but you don’t need to over-beat it.
  3. Add chocolate chips and chopped pecans and mix just until combined.
  4. Drop the dough with a teaspoon on a baking sheet.  Depending on the size of the pan, you should fit 12-15 cookies per pan.  Bake at 375 F for 9-11 minutes or until golden brown.
  5. When the cookies are done, take them from the oven, but do not immediately remove them from the sheet pan.  Let them sit for a few minutes so they firm up a little before you remove them to cool on a wire rack completely.  Store them in an air tight container if they make it to storage at all! 🙂  Best served with a tall glass of cold milk.

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