Orange Butter Thins

These are the kind of cookies that disappear from the plate before they even cool down. Paper-thin, buttery, and bright with fresh orange zest, they shatter with a satisfying snap at first bite.

The technique here is what makes them special. You roll the dough into small walnut-sized balls, then press each one flat through wax paper using the bottom of a glass. Get them as thin as you possibly can. That’s where the crisp, almost lacy texture comes from.

Chilling the dough for at least 30 minutes is a must. Warm dough will stick to the wax paper and spread unevenly. Cold dough presses cleanly and holds its shape.

They bake fast, just 5 minutes, so watch them closely. You want light golden brown edges with a slightly paler center. Pull them even 30 seconds late and they go from golden to burnt.

Kitchen Tips

• Use a Microplane to grate the orange zest. You want the fine, fragrant outer layer only. Any white pith underneath tastes bitter.
• Room temperature butter is critical. It should dent when pressed but not be greasy or melty.
• Let cookies cool completely on the sheet before moving them. They’re fragile when warm and firm up as they cool.

Variations

• Add a thin drizzle of dark chocolate over the cooled cookies for an orange-chocolate combination.
• Substitute lemon zest for a bright, tart twist.
• Sprinkle with flaky sea salt right after baking for a sweet-salty contrast.