Recipes

Notes

This recipe makes a delightfully soft cookie and the citrus zest pairs well with any fruit jam filling.

Makes 2-6 dozen cookies based on thickness of rolled dough and size of cutter.

Doubles well. Store in an air-tight container.

Ingredients

1/2 cup unsalted butter or margarine, softened
1/2 cup sugar
2 eggs
grated zest of 1 orange
2 cups flour
1 1/2 tsp. baking powder
1/4 tsp. salt
fillings

Method

1. Cream the butter and sugar until     well blended. Beat in the eggs and  orange zest until thoroughly combined. Add flour, baking powder, salt and blend until dough is smooth. You can use an electric mixer, food processor, or do this by hand.

2. Shape the dough into a disc and wrap in cling wrap. Refrigerate for a few hours or overnight. Freeze for 30-60 minutes if you’re short on time.

3. When dough is chilled, preheat oven to 375 degrees F.

4. On floured surface, roll out 1/3 of dough at a time (keep the rest in the fridge) to 1/6 inch thickness.

5. Use a cookie cutter or glass to cut    2.5-3.5″ rounds. Reroll the scraps to cut more circles.

6. Fill the center of each circle with  1/2 to 1 tsp of your filling. You can use a ziplock back as a piping tool if making a large batch.

7. Bring up edges of each circle to form a triangle and gently pinch to seal. To help seal the edges, prepare a thin paste of flour and water in a small bowl. Dip your finger into the paste and paint a circle around the edge of each round before sealing.

8. Place cookies on a baking sheet covered with parchment paper.

9. Bake for 10 minutes or until just golden.

10. Transfer to a rack to cool.