Italian Style Blood Orange Cookies

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Italian Style Blood Orange Cookies
Course Desserts
Cuisine Italian
Servings
cookies
Ingredients
  • 1 cup organic unbleached flour
  • 2 cups granulated cane sugar
  • 1 tsp Salt
  • 2 tsp Baking Powder
  • 2 orange peels finely grated
  • 1 cup Paducah Olive Oil's Blood Orange Olive Oil
  • 2 large Eggs room temperature and whisked
  • 2 tbsp orange juice fresh squeezed
  • powdered sugar for garnish
Course Desserts
Cuisine Italian
Servings
cookies
Ingredients
  • 1 cup organic unbleached flour
  • 2 cups granulated cane sugar
  • 1 tsp Salt
  • 2 tsp Baking Powder
  • 2 orange peels finely grated
  • 1 cup Paducah Olive Oil's Blood Orange Olive Oil
  • 2 large Eggs room temperature and whisked
  • 2 tbsp orange juice fresh squeezed
  • powdered sugar for garnish
Instructions
  1. Preheat the oven to 350 F.
  2. In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl, add the sugar, blood oil, orange juice, and eggs. Beat on medium speed until thick and creamy, about 3 minutes.
  3. In a separate bowl whisk together the flour and remaining dry ingredients.
  4. Add the dry ingredients to the wet ingredients in three additions beating in between additions until no dry spots remain
  5. Pipe the cookie dough using a pastry bag fitted with a star shaped pastry, portioning approximately two teaspoons of dough per cookie, onto a parchment lined cookie sheet pan. Alternatively, use two spoons to drop batter onto the cookie sheet. Bake in the center of the oven for 10 minutes.
  6. Increase the heat to 425 F and bake for an additional 2 minutes to aid in creating a golden brown exterior. Remove the cookies to a rack to cool. Repeat with the remainder of the dough. When fully cooled, dust with powdered sugar.
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