This is a recipe I came across while thumbing through my mother's old New York Times Cook Book looking for a new cookie to try this holiday season. This caught my attention because the vanilla and orange combination. After making Orange Scones (https://motheralwaystoldme.blogspot.com/2020/03/lets-talk-tea-recipe-tea-scones-with.htm), it's become one one of my favorite flavor combinations.
While I am all for cookies that are loaded with baking chips and/or filling, sometimes it's nice to have a simple cookie. These are a perfect little cookie that goes well with afternoon tea or for cravings for just a little sweet.
Butter Cookies
This recipe is adapted from the 1961 New York Times Cook Book by Craig Claiborne.
1/2 cup butter, at room temperature
1/2 cup sugar
1 egg
1/4 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon grated orange rind
1 cup all-purpose flour
Preheat oven 375ºF. Line a cookie sheet with parchment or silicone liner; set aside. Cream together butter and sugar. Add egg, salt, vanilla, and orange rind; mix well. Mix in flour until well combined. Roll dough by rounded teaspoonful and about 2 inches apart on the prepared cookie sheet. Flattened with a bottom of a cup dipped in sugar or with fingers. Bake for 10 minutes, or until light golden brown around the edges.
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