Ingredients:
- 3 cups unbleached organic flour
- 2 cups granulated cane sugar
- 1 teaspoon salt
- 2 teaspoons baking powder
- 2 finely grated orange peel
- 1 cup Blood Orange (fused) Agrumato Olive Oil
- 2 large room temperature eggs, whisked
- 2 tablespoons fresh squeezed orange juice
- Powdered sugar for garnish
Directions:
- Preheat the oven to 350 F.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl, add the sugar, orange agrumato oil, orange juice, and eggs.
- Beat on medium speed until thick and creamy, about 3 minutes.
- In a separate bowl whisk together the flour and remaining dry ingredients.
- Add the dry ingredients to the wet ingredients in three additions beating in between additions until no dry spots remain.
- Pipe the cookie dough using a pastry bag fitted with a star shaped pastry, portioning approximately two teaspoons of dough per cookie, onto a parchment lined cookie sheet pan. Alternatively, use two spoons to drop batter onto the cookie sheet.
- Bake in the center of the oven for 10 minutes.
- Increase the heat to 425 F and bake for an additional 2 minutes to aid in creating a golden brown exterior.
- Remove the cookies to a rack to cool.
- Repeat with the remainder of the dough.
- When fully cooled, dust with powdered sugar.
Yields about 48 cookies
Re-posted from the Veronica Foods blog.