These orange cookies came to me "by accident". I was making my anisette cookies and I had a divine revelation.
OK, I really didn't. But I thought, "What the heck, lemme experiment with orange zest and fresh squeezed orange juice. And WOW - I looooooove these.
Now, don't panic because of the anise. It's very very very slight and YOU DON'T have to use it. We use it tons in Italian cookie recipes . But, you're the cook. You're in charge. Yes! The kitchen is one of the places I get my way. (Ok I get my way a lot - but I don't let my family think I do.)
These orange cookies are wonderfully fresh - IF you actually squeeze your orange juice. BUT don't panic. There many substitutions and ideas you can check those out below. These are one of those one bowl easy to make cookies. So if your hurting your brain for a last minute idea - here you go!
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* 1 cup butter, softened
* 3/4 cups sugar
* 1/4 teaspoon anise extract ( TOTALLY OPTIONAL!)
* 1 tablespoon fresh squeezed orange juice.
* 3 cups flour
* 3 teaspoons baking powder
* 1/4 teaspoon salt
* 1 egg
* 1 cup powdered sugar
* 2 teaspoons of orange zest
* Pre-heat oven to 350 F.
* Beat together butter and sugar until creamy.
* Stir in anise and orange juice
* Add dry ingredients - blend together.
* Add eggs. Blend.
* Form dough into 1-inch balls and place 2 inches apart on ungreased cookie sheet.
* Bake for -15 minutes.
* Cool and glaze.
You don't have to use it! It's just an Italian cookie thing, part of our heritage. Instead of swapping it out. I'd just leave it out. .
It's a spice. It's grown on a big feathery tall plant. I've always said it has flavor like black licorice.
You probably could. BUT how hard is it to find an orange?!?!? There really is nothing like FRESH! If you have to use orange extract - then I'd say only use 1 tsp. And again, I'm not real well versed on orange extract - so lean towards your own expertise!.
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