When I asked my husband to help me come up with a name for these cookies, here is how he responded:
1. You should call them “F-ing awesome”.
2. “Sunrise Cookies”, because it tastes like biting into a sunrise.
3. “Orangettis”, because they’re based on the Angelletti cookie recipe.
4. “Breakfast Cookies”, because they’re not as sweet as regular cookies and you could totally get away with eating them at breakfast.
5. “Chocolate Chip Cookies”. He gave no explanation for this, other than he thinks his creative bone may be broken.
Naming cookies is hard. You can either choose to go with the obvious – Cookies with Orange Zest and Glaze. Or you can make up something ridiculous – The Cookie the Chicken Crossed the Road For. I suppose I will just reserve the right to come back and rename this cookie sometime down the road when genius strikes.
NOTHING RHYMES WITH ORANGE COOKIES
Sweet, but not too sweet. Nice delicate natural flavors. Wonderfully satisfying. I’m pretty happy with this cookie. Based on the Angeletti Cookie.
- 8 tablespoons (1 stick) unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla
- 2 eggs
- zest of two oranges
- zest of half a lemon
- 2 cups all-purpose flour, spooned and leveled, plus more for rolling the dough
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1 1/3 cups confectioners’ sugar
- 2 TBSP and 3/4 tsp freshly squeezed orange juice
- Heat oven to 375° F.
- In a medium bowl, whisk together the butter, granulated sugar, vanilla, eggs and zests until blended. Add the flour, baking powder, and salt and mix until just combined (do not overmix).
- With floured hands, roll level tablespoonfuls of the dough into balls and place on parchment-lined baking sheets, spacing them 2 inches apart. Bake until puffed and the bottoms are pale golden, 7 to 8 minutes. Transfer to a rack to cool completely.
- Make the glaze: In a small bowl, whisk together the confectioners’ sugar and orange juice until the mixture forms a thick but pourable glaze (add more juice if necessary).
- Dip the top of each cookie into the glaze and let set, rounded side up, on a rack set over a piece of parchment paper. Allow the glaze to set, about 20 minutes. Store the cookies in an airtight container at room temperature for up to 5 days.