A cookie (or two) makes a nice snack, so I decided to make a hundred-year-old recipe for Orange Cookies. The cookies had a nuanced, but zesty citrus flavor, and were lovely on a hot summer day. They would also work well in the winter on a holiday cookie tray.
Here’s the original recipe:
Here’s the recipe updated for modern cooks:
1/2 cup butter, softened
1 cup sugar
grated rind of one 1 orange
1/4 cup orange juice
4 teaspoons baking powder
2 cups flours (a little more may be needed)
additional sugar (granulated)
Preheat oven to 400° F. Put butter and sugar in mixing bowl; cream together. Add grated orange rind, orange juice, egg, and baking powder; mix together. Then add 2 cups flour, stir to combine. If the dough is too sticky to roll, add additional flour. Roll to 1/4 inch thickness (or thinner if a crispy cookie is desired). Cut into circles or shapes using a cookie cutter. (I cut them into 2-inch circles). Put on prepared baking sheet. Sprinkle sugar on the tops of the cookies. Bake for 8 – 10 minutes, or until the cookies are set and lightly browned on the bottom. Remove from oven, allow to cool for 1-2 minutes, then transfer to cooling rack.