Orange Cookies
Everyone's favorite
Ingredients
For the Cookies
- 2 oranges, both juice and zested rind. Should come out to about 3/4 of a cup total
- 2 cups sugar
- 1 cup plus 1 Tb (or 17 Tb) butter, softened
- 4 1/2 cups flour
- 1 tsp. baking soda
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 cup buttermilk
- 3 eggs
Preheat oven to 375°F convection.
Mix flour, baking soda, baking powder, and salt in a separate bowl and set aside. Cream the butter and sugar together. Add the orange zest and juice and mix. Add the flour mixture, buttermilk, and eggs alternately by thirds. Mix until smooth. Put in the refrigerator while you make the glaze.
For the Glaze
- 2 oranges, both juice and zested rind
- 6 or more cups of powdered sugar
Put the juice and rind into a large bowl. Add powdered sugar one cup at a time and whisk together. Keep adding powdered sugar until the glaze is the thickness that you want it. You may need to add more powdered sugar.
When in doubt, make more glaze than you think you will need.
Baking and Glazing
Drop teaspoons of batter onto cookie sheets. A small cookie scoop provides the ideal size. Space generously - a regular cookie sheet will hold about 12 cookies.
Bake for 9-10 minutes or until the edges are just barely starting to color. Transfer to a cooling rack.
With the cookies still on a rack drizzle the top of each cookie with about a tablespoon of glaze. The glaze will run over and drip onto the counter below. Parchment paper below the cookies will help with recovering any glaze that has dripped off.
Eat within 3 days. DO NOT SHARE.