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A wicked little twist of
orange...
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½ cup |
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all-purpose
flour |
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¼ cup |
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unsweetened
cocoa powder |
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½ tsp |
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baking
powder |
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½ cup |
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caster
(superfine) sugar |
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2 Tbs |
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cold butter,
diced |
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1 large |
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egg, beaten |
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1 tsp |
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fresh
squeezed orange juice |
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¼ tsp |
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grated
orange peel |
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½ cup |
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powdered
sugar |
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1 |
Preheat oven to
400°F. Line a large baking sheet with parchment paper. |
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2 |
Sift flour, cocoa,
and baking powder into a bowl and stir in the sugar. Cut
in the butter with a pastry cutter until it is well
mixed in and crumbly. |
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3 |
Mix together egg,
orange juice and rind. Stir into flour mixture. Cover
with plastic wrap and chill in refrigerator for 30 to 60
minutes. |
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4 |
Place powdered sugar
into a small bowl. Shape walnut sized pieces of dough
roughly into a ball (you won't be able to make them
perfect, and your hands will get messy). Drop balls into
the powdered sugar and toss until thickly coated. Place
on prepared baking sheet. |
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5 |
Bake for about 10
minutes, or until just set. Transfer to a wire rack to
cool completely. |
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Yield: 15 to 18 cookies |
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Cooking Tips |
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*Try subbing cherry brandy
for the orange & orange peel. You'll get a different flavor! |
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Recipe Source |
| Modified
from The Cookie and Biscuit Bible |
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