Thursday, December 10, 2009

Oh, hai. Are you still here? Here, have a cookie recipe, it will make you feel better.

Here's a new cookie recipe, courtesy of Liza pointing to a picture of a cookie and my tweaking of a recipe in my first edition copy of the Betty Crocker Cooky Book (published in 1963 and laboriously hunted down in an antique shop in Avon, Ohio, in 2000). Best. Cookbook. Ever.

And these cookies are pretty darn good - light, crispy, buttery, lots of orange flavor that's not overpowering, crunchy sugar on the outside, festive but still appropriate when it's not Christmas ... are you drooling yet? You should be.

adapted from Petticoat Tails/Kaleidoscope Cookies (makes 5 dozen)

1 cup butter
1 cup sifted confectioners' sugar
1 tsp orange extract
2 1/4 cups Gold Medal Flour
1/4 tsp salt
1 tsp finely grated orange rind
food coloring
decorator sugar
red cinnamon candies

Mix butter, sugar, and extract thoroughly. Mix flour, salt, and orange rind; stir in. Mix with hands. Add food coloring to tint to desired color. Mold in rolls about 2" across. Wrap in waxed paper; chill several hours or overnight.

Heat oven to 400 F. Cut roll into slices about 1/8" thick. Roll the edge of each slice in decorator sugar. Place a little apart on ungreased baking sheet and press a red cinnamon candy into the center of each cookie. Bake 8 to 10 min., or until barely browned.

The original recipe was double this size, and it specified you could use vanilla, rose, wintergreen, or almond extract. The orange was my idea, as was the addition of the rind, which I got from two little tangerines I had in the fridge. The cinnamon candies were my idea, too, mainly because I know the rest of my family won't eat them, so the half of the recipe I baked with candies is safe from predation.

1 comment:

Anonymous said...

I want cookies!
(not a recipe for cookies)