Italian Style Blood Orange Cookies

Jun 6, 2017 | Desserts

Italian Style Blood Orange Cookies

Course Desserts
Cuisine Italian
Servings 48 cookies


  • 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


  • Preheat the oven to 350 F.
  • 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.
  • In a separate bowl whisk together the flour and remaining dry ingredients.
  • Add the dry ingredients to the wet ingredients in three additions beating in between additions until no dry spots remain
  • 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.
  • 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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