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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 1 |
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This is adapted from a lovely Land O'Lakes recipe. This makes a ton of itty bitty cookies that keep really well, but you may not get to find out how well (cookie guilt doesn't kick in as quickly with teensy cookies as it does with the full-size ones). ;) Notes: Cook time includes 1 hour chilling time. For extra orange flavor, I like to add 2 packets of True Orange to the dough. Ingredients:
1 cup sugar |
1 cup butter, softened |
1 egg |
2 cups all-purpose flour |
3/4 cup cornmeal |
1 tablespoon freshly grated orange peel |
2 teaspoons baking powder |
1/4-1/2 teaspoon ground nutmeg |
1 teaspoon cinnamon |
sugar, for dipping fork |
orange decorator sugar (optional) |
Directions:
1. Combine one cup sugar, butter and egg in a large mixing bowl. Beat at medium speed until creamy, scraping bowl often. Reduce speed to low and mix in all remaining ingredients except for the dipping sugar and colored sugar. Beat until everything comes together to form a dough.
2. Divide dough into four equal portions. Roll each portion into a 12 long, 1 diameter log. Wrap each log in plastic wrap and refrigerate until firm, at least one hour.
3. Preheat oven to 375 deg. F. Cut chilled logs into 1/4 slices with a sharp knife (you should get 4 dozen cookies per log). Place 1 apart on ungreased cookie sheets. Dip a fork in sugar, then press cookies in a crisscross pattern (like peanut butter cookies).
4. Bake for 6 to 9 minutes, or until edges are lightly browned. Sprinkle baked cookies immediately with colored sugar, if using.
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