COOKIES:
2½ cups flour
1 tsp baking powder
¼ tsp salt
1 cup sugar
2 tbsp orange zest
1 cup butter
2 tbsp fresh orange juice
1 egg
GLAZE:
1½ cups powdered sugar
1 tbsp orange zest
fresh orange juice
Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside.
Cookies: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a small bowl, combine the sugar and the orange zest, rubbing them together with your fingers until the zest is completely incorporated into the sugar.
Using an electric mixer on medium speed, cream together the butter and the orange zest-infused sugar until light and fluffy, about 3 minutes. Add the egg and orange juice and mix until combined. Reduce the mixer speed to low and gradually add the dry ingredients, mixing just until combined. Refrigerate for about 30 minutes.
Using a medium cookie scoop (or 2 tablespoonfuls), scoop out the dough and roll them into balls, placing them 2 inches apart on the prepared cookie sheets. Bake for 10 to 12 minutes or until very lightly browned around the edges, but still pale in the middle. Let cool for 5 to 10 minutes on the cookie sheets, and then remove to a cooling rack to cool completely.
Glaze: Whisk together the powdered sugar, orange zest and enough orange juice to achieve the desired consistency. Spread glaze over the top of the cooled cookies, and allow to set at room temperature for at least 30 minutes. Store a room temperature in an airtight container.
NOTES: You can substitute orange zest and juice with lemon, lime or even grapefruit juice. Or add 1 cup of mini chocolate chips to the orange cookies.
Make ahead:
Fully baked, cooled, and iced cookies can be frozen by placing cookies on a baking sheet, placing sheet in freezer until the cookies are completely frozen. Transfer the cookies to an airtight container, separating layers with wax paper, and freeze up to 3 months.
from www.browneyedbaker.com
