October 17, 2007

Orange Almond Cookies
These decadent treasures are a must for all homework, class, or meeting breaks. We like to keep them in a drawer labeled "event supplies".

1/2 cup granulated sugar
7 tablespoons butter, softened
2 teaspoons grated orange rind
1/3 cup honey
1/2 teaspoon almond extract
1 egg
1 3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup plain yogurt
Cooking spray
1 cup powdered sugar
2 tablespoons freshly squeezed orange juice
orange rind to sprinkle on top of cookies

1. Preheat oven to 350'

2. Beat first three ingredients with a mixer until light and fluffy. Add honey, almond extract, and egg; beat until well blended. Lightly spoon flour into measuring cups, level with a knife. Combine flour, baking powder, and salt stirring well with a whisk. Add flour mixture to sugar mixture alternately with yogurt. Drop by level teaspoons 2 inches apart on a cookie sheet coated with cooking spray. Bake at 350' for 12 minutes or until the cookies are golden brown.

3. Combine powdered sugar and juice in a small bowl; stir with a whisk. Brush powdered sugar mixture evenly over warm cookies. Sprinkle rind on top of the cookies before the powdered sugar mixture dries. Remove cookies from pan and cool.

(This recipe was adapted from the Lemon-Honey Drop Cookies in The All-New Complete Cooking Light. To make the cookies lemon, substitute orange rind and juice for lemon rind and juice, and the almond extract for either lemon or vanilla extract.)

1 comment:

  1. These cookies are AMAZING!

    A note on preparation: when you manage not to zest your fingers along with the oranges, that is a sign of transcendent baking expertise.