Recipe courtesy of Naylet Larochelle
Orange-Rosemary Cookies with Orange Glaze
- Level: Easy
- Yield: about 2 dozen cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 191
- Total Fat
- 8
- Saturated Fat
- 5
- Carbohydrates
- 29
- Dietary Fiber
- 1
- Sugar
- 19
- Protein
- 2
- Cholesterol
- 28
- Sodium
- 44
- Total: 2 hr 5 min (includes chilling and cooling times)
- Active: 45 min
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 small sprig fresh rosemary, finely chopped
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 orange, finely zested and juice reserved
1 orange, finely zested and juice reserved
2 cups confectioners' sugar
Directions
- Whisk together the flour, baking powder, salt and rosemary in a large bowl.
- Cream the butter and granulated sugar with an electric mixer until light and fluffy, 4 to 6 minutes. Add the egg, vanilla and orange zest and mix to combine. Add the flour mixture and mix until thoroughly combined. Cover with plastic wrap and refrigerate until firm, about 1 hour.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
- Roll the dough into 1-inch balls (about 1 tablespoon each) and place 1 inch apart on the prepared baking sheets. Bake until just golden at the edges, about 15 minutes.
- Meanwhile, mix together the confectioners' sugar and reserved orange juice in a medium bowl and set aside.
- Remove the cookies from the oven and let cool on the baking sheets about 5 minutes, then top each with about a teaspoon of the orange glaze.