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Sunday, October 7, 2012

Mexican Orange Sugar Cookie

This is the other cookie I made for my Marine grandson, Josh.  It is an easy recipe and even though I messed up the recipe they were still pretty good.  Next time I will add more orange zest, I didn't feel that they had enough orange flavor.  HMMMM wonder if that is because I put the cinnamon in the dough.  I'll have to try these again and see.

  adapted from here

1 1/4 cups vegetable shortening*
1/2 cup granulated sugar
 , divided
1/2 teaspoon ground anise seeds
1 egg

1/8 cup freshly-squeezed orange juice
3 cups AP flour
1/2 tablespoon baking powder

1/4 teaspoon cream of tartar
1/4 teaspoon salt
 1 1/2teaspoons ground cinnamon

1 TBL orange zest

* Butter may be substituted for the vegetable shortening.


In a large bowl using an electric mixer on medium speed, beat vegetable shortening, 1/4 cup sugar, and anise seeds until creamy. Add egg beat well. Add orange juice and continue beating until light and fluffy.
In a separate bowl, combine flour, baking powder, cream of tartar and salt. Gradually beat flour mixture into shortening mixture to form dough. Remove dough from bowl and knead dough on a lightly floured surface. Form dough into disc, wrap in plastic wrap, and refrigerate at least 30 minutes.
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or silpat.
In a small bowl, combine remaining 1/4 cup sugar and cinnamon; set aside.
  Roll out dough on lightly floured surface to 1/4-inch thick. Cut with cookie cutters and place on prepared cookie sheets. Gently press any remaining dough trimmings together, re-roll, and cut out more cookies.
Bake cookies approximately 8 to 10 minutes or until light brown. Remove from oven. When still hot, dip in the cinnamon/sugar mixture.
Makes about 3 1/2dozen cookies.
I didn't freeze any of these but don't see why you couldn't.  
Thanks for stopping by, have a wonderful day and Remember to Find the time to Do All the things YOU Love.

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