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Springtime Orange-Lime Cookies

In Cookies, Candies & Sweets On March 27, 2024 0 Comments


Prep time: 20 minutes
Bake time: 12 – 14 minutes
Makes: 22 to 24 cookies

These cookies are made with freshly-squeezed orange juice and topped with a lime glaze. They’re beautifully decorated with pastel sprinkles – Springtime colors! Serve the cookies as part of a dessert table or by themselves. Happy Spring, Happy Easter!

Ingredients for the Cookies:
2 cups plus 3 tablespoons all-purpose, unbleached flour
1-1/4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter
3/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1/2 cup freshly-squeezed orange juice

Directions for the Cookies:
1. Preheat oven to 375°F. Line two 18 X 12-inch baking sheets with parchment paper; set aside.

2. In a 6 to 8-cup bowl, combine flour, baking powder and salt; set aside.

3. In a separate an 8 to 10-cup bowl, beat the softened butter with the sugar until mixture is creamy and uniform.

4. Beat in the egg and vanilla extract until well-blended.

5. Gradually (a little at a time) and alternately add the flour mixture and orange juice into the butter/sugar mixture, beating well after each addition.

6. Once the cookie dough has formed, set bowl aside.

7. Prepare a small bowl with cold water at your work area.

8. Slightly wet your fingers, grab about 1 tablespoonful of dough and shape into a 3-inch log; form into a circle, sealing it gently, and place it on a cookie sheet.

9. Continue shaping cookie dough circles, until you have set about 12 circles on each sheet, spaced 2 inches apart.

10. Bake in preheated oven for about 7 minutes. After 7 minutes, switch top cookie sheet with lower cookie sheet.

11. Continue baking cookies for an additional 6 to 7 minutes or until edges look golden brown.

12. Remove cookie sheets from oven; place them on a rack or wooden board to cool completely.

13. When cookies have cooled completely, prepare the lemon glaze:

Ingredients for the Glaze & Decoration:
1-1/2 cups powdered sugar
juice from 1 to 2 limes
Pastel-colored sprinkles

Directions for the Glaze:
1. In a 4-cup bowl, stir and beat together the powdered sugar and juice from 1 lime.

2. You should form a smooth glaze with a syrupy consistency. If mixture is too stiff, add juice from an additional half a lime.

3. Using a fork, drizzle glaze over cookies. Immediately top with sprinkles.

4. These cookies can be made 1 to 2 days ahead, set on a serving platter, covered with aluminum foil. Cookies can be kept on a counter at room temperature.
Text & Photograph ©2024 Nancy DeLucia Real

Easter Cookies (Mexican Pastelitos)

In Cookies, Candies & Sweets, Holidays On March 18, 2016 0 Comments

These delicious cookies are from Mexico. They’re called pastelitos or little cakes. I think they look like Easter eggs. Hence, they’re a perfect dessert for Easter Sunday.

Everyone will love the flaky texture and buttery-cinnamon flavors of these melt-in-your-mouth Easter cookies!

Prep time: 25 to 30 minutes
Bake time: 25 minutes
Makes: 36 o 38 cookies

1-1/2 cups all-purpose, unbleached flour
1 cup cornstarch
1 teaspoon ground cinnamon
2 sticks unsalted butter, room temperature
1/4 cup granulated sugar
1/2 cup sifted, powdered sugar (for garnish)

1. Preheat oven to 325°F.

2. Sift flour, cornstarch and cinnamon into a 3-cup bowl; set aside.

3. Line two 18X12-inch baking sheets with parchment paper; set aside.

4. In a 4-cup bowl or a stand mixer bowl, combine the butter and sugar; beat until light and fluffy.

5. Gradually add the flour mixture into the butter-sugar mixture.

6. Mix well and knead until a smooth dough forms.

7. With your hands, take a small piece of dough and shape it into a 3/4-inch ball.

8. Place it on one of the parchment-lined baking sheets.

9. Continue forming 3/4-inch balls of dough, placing them 2 inches apart on baking sheets.

10. Set baking sheets in oven and bake the cookies for 12 minutes.

11. After 12 minutes, invert upper baking sheet with bottom baking sheet; bake for an additional 12 to 13 minutes.

12. After 12 or 13 minutes, check underside of one cookie. It should look light golden brown. If it is not light golden brown, bake the cookies for an additional 5 minutes.

13. Remove the baking sheets with cookies from oven and set them on a counter to cool.

Serve the Easter Cookies:
1. When cookies have cooled, set them on a serving platter, garnished with sifted, powdered sugar.

2. FOR MAKING AHEAD: When cookies have cooled completely, sore them in double Ziploc® freezer bags up to 3 weeks ahead.

3. FOR THAWING & SERVING: Remove cookies from freezer and Ziploc® freezer bags. Place cookies on a platter to thaw for 4 hours (covered with aluminum foil). When ready to serve cookies, garnish them with sifted, powdered sugar.
Text & Photograph ©2016 Nancy DeLucia Real