Orange-Glazed Orange Cookies

Original Recipe HERE

I'm not normally a fan of orange-flavored...anything.  Except Sunkist.  I would have put that stuff in an IV and mainlined it as a child if an adult had let me.  Probably because my parents only let me indulge on special occasions, and "Thou most desires that which thou canst not obtain" - or something like that.  Anyway, I wasn't sure whether to proceed with the orange in the original recipe or switch it to lemon.  I stuck with the orange and was glad I did.  It was noticeable but not overpowering.  Husband brought these to work and received raves for them.  I'm glad to have added another recipe to my small-but-growing arsenal of Cookies That Don't Involve Chocolate and Aren't Incredibly Dense (I Mean Satisfyingly Filling).  Broadening my horizons and all that.  This recipe made about 30 cookies.

I also am excited to have learned the trick of infusing the sugar with the zest.  It may have been in my head, but I do think it made a difference.  I've subsequently used the technique a few times with lemon.

Ingredients

* For cookies
2½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup granulated sugar
2 Tablespoons orange zest
1 cup [2 sticks] unsalted butter
2 tablespoons fresh orange juice
1 egg

* For glaze
1½ cups confectioners’ sugar
1 Tablespoon orange zest
Fresh orange juice

Directions

(1) Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.

(2) In medium bowl, whisk together flour, baking powder, and salt.

(3) In  small bowl, combine sugar and zest by rubbing them together with your fingers until zest is completely incorporated into sugar.

(4) Using an electric mixer, cream together butter and zest-infused sugar until light and fluffy (about 3 minutes).

(5) Add juice and egg; mix until combined.

(6) Reduce mixer speed to low.  Gradually add dry ingredients, mixing until just combined. If dough seems slightly soft, refrigerate it for up to 30 minutes.

(7) Using a medium cookie scoop (or 2 tablespoonfuls), scoop dough and roll into balls.  Place them 2" apart on cookie sheets.

(8) Bake 10 to 12 minutes, or until very lightly browned around edges but still pale in the middle. Let cool for 5 to 10 minutes on the cookie sheet.  Remove to a cooling rack to cool completely.

(9) To make glaze, whisk together powdered sugar, orange zest, and enough orange juice to achieve the desired consistency (less juice for a thicker glaze, more for a thinner one). Spread glaze over top of cooled cookies; allow to set at room temperature for at least 30 minutes. Store at room temperature in an airtight container (divide layers with wax paper so the cookies don’t stick together).

Kid Participation:

* Whisk dry ingredients

* Rub sugar and zest

* Scoop dough balls

* Drizzle glaze if thin; spread glaze if thick (and you don't mind losing a few broken cookies to a heavy-handed spreader)