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    Creamy Orange Cookies


    Source of Recipe


    Stacy Zarin Goldberg for The Washington Post

    Recipe Introduction


    Mike came home with this recipe and wanted to make them. They are inspired by Creamsicles and that sounded good to me! While they tasted wonderful, these were a little problematic and need a little tinkering. They baked up extremely flat, but soft, not crisp. They became even softer upon storing. I don’t think that the white chocolate chips add anything that a good glug of vanilla wouldn’t do just as well (and you wouldn’t get the little mini-mountains that the chips create). And next time, I would add more orange zest. But they really do taste good!

    Recipe Link: https://www.washingtonpost.com/recipes/creamy-orange-cookies/16423/?utm_term=.54c1534cef0d

    List of Ingredients




    8 T. salted butter, at room temperature
    1 1/2 cups sugar
    1/2 cup sour cream
    1/2 cup heavy whipping cream
    1 T. finely grated zest and 3 T. juice from 1 large orange
    2 1/2 cups flour
    1 teaspoon baking soda
    1 teaspoon baking powder
    1 cup white chocolate chips

    Recipe



    Put oven racks in the upper and lower areas of the oven and heat to 350F. Line baking sheets with parchment paper [I used a total of four half-sheet pans plus a 1/4-sheet pan – if reusing pans make sure to cool between batches].

    In a small bowl, combine the flour, baking soda, and baking powder. Set aside.

    In the bowl of a stand mixer, cream the butter. Add the sugar, sour cream, heavy cream and orange juice and beat on medium speed about 2 minutes. It should be lump-free. Add the orange zest and mix until blended. Scrape the bowl, as needed. Add the flour mixture in two batches, mixing on medium just until incorporated. The dough will be soft and a bit sticky. With the mixer on low, add the white chocolate chips and mix until combined.

    Using a one tablespoon disher, portion out the cookies, staggering them to give them at least 2 inches of spread room. [THESE COOKIES SPREAD A LOT!]

    Bake for about 10-14 minutes. Halfway through, rotate the pans and switch them from top rack to bottom and vice versa. Cookies are done when golden brown around the edges [maybe]. Cool on the baking sheet for 5 minutes, then on a rack until completely cooled.

    Makes about 30 cookies.

 

 

 


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