This cookie started out as something completely different. Then I changed up a few things in the recipe, and then I remembered how much I truly hate using my cookie press, so I turned the cookie into a plain old slice-and-bake icebox cookie. And the end result is a wonderful cookie that is not quite like anything else on the Christmas cookie plate. Light in orange flavor, this cookie is almost a shortbread, it’s got that denseness and buttery flavor of a shortbread that really makes this a winner. A light orange glaze and a sprinkle of orange sugars to suggest what flavor lies underneath is all this cookie needs.
Although I will confess that the idea did occur to me to dip half of each cookie in dark chocolate. If I had some dark chocolate on hand, you can be assured that I would have done that exact thing.
These are nice, sturdy cookies that would stand up very well to shipping or to freezing, and while they will adorn my Christmas platter, they would also be very good at other times of the year when you’re looking for a cookie that’s just a touch different from the everyday normal. As you look through this recipe, you’ll see that it only calls for 2 tablespoons of egg. I had decided to cut this recipe in half, in case it didn’t turn out, and it only called for 1 egg. So I beat that one egg with a fork and then measured out 2 tablespoons of the egg. If you really want to use a whole egg, go ahead and double everything else and you’ll have a bigger batch of dough.
Orange Slice Cookies
3/4 cup butter, softened 1/2 cup sugar 1/2 teaspoon baking powder 2 tablespoons beaten egg 1/2 teaspoon vanilla 1 teaspoon finely grated orange peel 3 drops orange oil 1 3/4 cups all-purpose flour For glaze: powdered sugar and freshly squeezed orange juiceDirections:
Beat the butter and sugar together with a mixer until light and fluffy. Beat in the baking powder. Add the egg, vanilla, orange peel and orange oil and beat until combined. Slowly beat in some of the flour, and then stir in the rest with a wooden spoon.
Using a sheet of waxed paper, shape the dough into a cylindrical shape about 1 1/2 inches in diameter. Wrap well with the waxed paper and refrigerate for about 2 hours.
Preheat the oven to 375ºF. Remove the dough from the fridge and discard the waxed paper. Using a sharp knife, slice your dough into 1/4-inch slices, turning the cylinder of dough 1/4 turn with each cut. Place the slices on a baking sheet- the cookies will not spread much, so you can put them fairly close together on the sheet.
Bake for 11 minutes, or until the edges just begin to brown. Remove to a cookie rack to cool completely.
To make a glaze, combine powdered sugar and a squeeze or two of fresh orange juice. Stir to desired consistency, adjusting with added powdered sugar as necessary. Glaze each cookie and let set before storing in an airtight container.
Makes about 35 cookies.