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May 4th is National Orange Juice Day, and we went over our list of 10 uses for orange juice besides drinking it. We opted for the 11th use: Bake something with it! We dug up a Fresh Orange Cookie recipe we’ve been meaning to try for a while.
This recipe, from Pillsbury Kitchens, delivers a fresh, bright, citrusy taste in cookie form. Both the cookies and the icing contain orange juice and orange zest (grated peel).
And because they’re not an everyday cookie, they make a special dessert alone, or with ice cream or sorbet.
> The 11 basic types of cookies.
> A glossary of cookie types.
> The history of cookies.
> 10 more uses for orange juice.
> The history of oranges.
RECIPE: FRESH ORANGE COOKIES
These cookies are soft, almost cake-like.
Ingredients For 72 Cookies
1-1/2 cups sugar
1 cup butter, softened
1 cup sour cream
2 eggs
4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup orange juice
3 tablespoons grated orange zest
For The Frosting
1/4 cup butter, melted
2 cups powdered sugar
1 tablespoon grated orange zest
2 to 3 tablespoons orange juice
Optional: 1/8 teaspoon orange extract
Preparation
1. HEAT the oven to 375°F. In a large bowl, combine the sugar and 1 cup of butter; beat until light and fluffy. Add the sour cream and eggs; blend well. Add all the remaining cookie ingredients; mix well.
2. DROP the dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake at 375°F for 8 to 11 minutes or until the edges of the cookies are light golden brown. Immediately remove the cookies from the cookie sheets onto a rack or counter. Meanwhile…
3. BLEND all the frosting ingredients in a small bowl until smooth, adding enough orange juice for desired spreading consistency. Frost the warm cookies.
TIPS
Flour: The best way to measure flour is to first stir the flour a bit before spooning it into the measuring cup. Fill the cup until heaping and then sweep the excess off the top with the flat edge of a knife.
Zest: It’s easier to grate the rind of a whole orange. Grate first, then squeeze out the juice.
Cookie Sheets: For best results, bake the cookies on the middle oven rack, one sheet at a time.
If you have two cookie sheets, have the second sheet ready to go when the first sheet comes out. Otherwise, allow the cookie sheet to cool completely in between batches—or else, the cookies will spread out too much.
Depending on the size of your sheets and oven, you should get at least 12 cookies on a sheet. Don’t crowd them.
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[1] Orange butter cookies are soft and cake-like (photos #1 and #2 © Pillsbury).
[2] The icing has orange just and zest, but you can also add a dash of orange extract.
[3] The best way to soften butter for a recipe is to set it on the counter for 1-2 hours. The amount of time depends on the temperature of your kitchen (photo © Sorin Gheorghita | Unsplash).
[4] Natalie’s Orange Juice, one of our favorite brands(photo © Oberweis Dairy).
[5] Zest the orange before squeezing the juice (photo © Eva Elijas | Pexels).
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