Top Review by GalicioBocharit
good recipe, a lot of work though. I find these a great substitute for Pepperidge Farms Orange Milano cookies. I would suggest used orange juice concentrate instead of the zest, but I haven't actually tried this yet.
- 3⁄4 cup all-purpose flour
- 2 tablespoons cornstarch
- 1⁄8 teaspoon double-acting baking powder
- 1⁄2 cup unsalted butter, softened
- 1⁄3 cup powdered sugar
- 1 large egg, separated, the white at room temperature
- 2 tablespoons freshly grated orange zest
- 1⁄4 teaspoon vanilla
- 1 tablespoon fresh orange juice
- granulated sugar, for sprinkling the cookies
- 2 ounces bittersweet chocolate or 2 ounces semisweet chocolate, melted and cooled slightly
Directions See How It's Made
- Into a large bowl sift together the flour, cornstarch, baking powder and pinch of salt
- In a bowl with an electric mixer cream together the butter and powdered sugar until the the mixture is light and fluffy.
- Beat in the yolk, the zest, vanilla and the orange juice and stir in the flour mixture well.
- In a bowl beat the white until it forms soft peaks and fold it gently but thoroughly into the mixture (The batter will have the consistency of soft dough).
- Transfer the batter to a pastry bag fitted with a decorative ribbon tip and onto the buttered baking sheet pipe 1 1/2-inch lengths 1-inch apart.
- Sprinkle the lengths with the granulated sugar and bake the cookies in the middle of a preheated 350° oven for 10-12 minutes or until the edges are golden.
- Transfer the cookies to racks and let them cool until they can be handled.
- Dip one end of each cookie into the chocolate and let the cookies dry completely on the racks.