Directions
More Marion Cunningham. I'm beginning to like her Supper Book as much as her Breakfast Book! I've never processed whole lemons and oranges and used the results in a cookie. The flavors are dense and delicious. So, if and when you're looking for something different or in the mood for something sweet and fragrant of oranges and lemons, give this cookie a try. I like them refrigerated, but you can serve them room temperature easily.
Fresh Orange Cookies
From The Supper Book by Marion Cunningham
Ingredients:
1 cup (2 sticks) butter, softened
1 cup sugar
1 medium unpeeled orange, cut into pieces, seeds removed
1/2 lemon, unpeeled, cut up, seeds removed
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Icing:
3 tablespoons butter, softened
2 cups confectioners sugar
2 tablespoons finely chopped orange and lemon (from above)
2 tablespoons orange juice
Method:
Preheat oven to 350. Do not butter cookie sheets.
Put butter and sugar in mixer and beat until creamy.
In your processor, add the orange and lemon and process until finely chopped. Squeeze out excess juice. You should end up with about 1 cup.
Add 1/2 cup of the orange/lemon mixture to the butter mixture. (Reserve two tablespoons of the orange/lemon mixture and freeze the rest for another use.)
Add the flour, baking soda and salt and beat until combined.
Drop the dough by tablespoons onto the cookie sheets, leaving 2 inches in between. Dampen your fingers to flatten the dough a little.
Bake for 10 to 12 minutes until golden. Remove to racks, carefully.
Make the icing by mixing all ingredients together. Spread on top of the cookies while they are still warm.
