Orange Sugar Cookies
Yield
2 dozenPrep
1 hrsCook
10 minReady
1 hrsLow Fat, Low in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
butter
sticks |
*
|
| 1 ½ | cups |
sugar
|
|
| 1 | each |
eggs
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 | tablespoon |
orange flower water
(or orange extract) |
* |
| 2 | tablespoons |
orange juice
freshly squeezed |
|
| 1 | each |
orange zest
finely chopped |
*
|
| 2 | cups |
all-purpose flour
sifted |
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
butter
sticks |
*
|
| 355 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 2.5 | ml |
vanilla extract
|
|
| 15 | ml |
orange flower water
(or orange extract) |
* |
| 3E+1 | ml |
orange juice
freshly squeezed |
|
| 1 | each |
orange zest
finely chopped |
*
|
| 473 | ml |
all-purpose flour
sifted |
|
| 1.3 | ml |
salt
|
|
Directions
Cream together the butter and sugar until creamy, about 3 to 5 minutes.
Beat in egg, then add vanilla, orange flower water, orange juice, and zest.
Sift together dry ingredients, and add to the butter mixture.
Shape dough into 2 large flattened rounds.
Wrap and chill for at least 1 hour.
Heat oven to 350℉ (180℃).
On lightly floured surface, roll dough ⅛ inch thick.
Dip cutters in flour and cut into desired shapes.
Using a metal spatula, carefully transfer cookies to baking sheets, leaving a 1 inch space between cookies.
Bake 8 to 10 minutes, being carefully NOT to let cookies brown.
Cool completely on racks, then decorate with icing.
