12-17-2011, 11:47 PM
Orange Snowballs
Makes about 48 cookies
Preheat oven to 325º F
Ingredients:
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
Add powdered sugar and beat until combined, scraping the sides occasionally.
Beat in orange juice until combined
Beat in as much of the flour as you can with the mixer. Stir in any remaining flour and the 1 tablespoon orange peel with a wooden spoon.
Shape dough into 1 1/2 inch balls and then roll in the granulated sugar.
Place balls 2 inches apart on an ungreased cookie sheet.
Bake in a 325º F oven for about 15 minutes or until bottoms are lightly browned.
Let cool for a couple of minutes on the baking sheet.
While that is cooling, in a food processor or blender, combine the 3/4 cup granulated sugar and the 2 teaspoons orange peel.
Cover and process until the mixture is combined.
Roll warm baked cookies in the sugar/orange mixture and transfer to a wire rack to cool fully.
To store: place in layers separated by waxed paper in an airtight container and cover it.
Store at room temperature up to 3 days or freeze up to 3 months.
Tip: You can replace the mixing blade with the dough hook on your stand mixer to "knead" in the flour.
[attachment=104]
Makes about 48 cookies
Preheat oven to 325º F
Ingredients:
- 1 cup butter, softened
- 3/4 cup sifted powdered sugar
- 1 Tbsp finely shreeded orange peel (set aside)
- 2 tsp finely shredded oragne peel (set aside)
- 1 Tbsp orange juice (you can fresh squeeze from the orange you just used for the peel)
- 2 2/3 cups all purpose flour
- granulated sugar
- 3/4 cup granulated sugar
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
Add powdered sugar and beat until combined, scraping the sides occasionally.
Beat in orange juice until combined
Beat in as much of the flour as you can with the mixer. Stir in any remaining flour and the 1 tablespoon orange peel with a wooden spoon.
Shape dough into 1 1/2 inch balls and then roll in the granulated sugar.
Place balls 2 inches apart on an ungreased cookie sheet.
Bake in a 325º F oven for about 15 minutes or until bottoms are lightly browned.
Let cool for a couple of minutes on the baking sheet.
While that is cooling, in a food processor or blender, combine the 3/4 cup granulated sugar and the 2 teaspoons orange peel.
Cover and process until the mixture is combined.
Roll warm baked cookies in the sugar/orange mixture and transfer to a wire rack to cool fully.
To store: place in layers separated by waxed paper in an airtight container and cover it.
Store at room temperature up to 3 days or freeze up to 3 months.
Tip: You can replace the mixing blade with the dough hook on your stand mixer to "knead" in the flour.
[attachment=104]