Orange zest gives these cookies their subtle orange flavor. Make sure you have lots of milk available when you serve them. This recipe is adapted from a Martha Stewart recipe. It received a second place ribbon at the San Diego County Fair.
Servings: About 30 cookies
- 8 ounces unsalted butter, room temperature
- 1 cup confectioners’ sugar
- 3/4 teaspoon almond extract
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- Zest of 1 orange, grated
- 3/4 cup sliced almonds
- Preheat oven to 325°.
- In a stand mixer use the beater bar to cream butter, sugar, almond extract, and salt on medium speed until smooth. Change speed to low and add flour and orange zest one third at a time ensuring that each batch is completely incorporated before adding the next; mix just until a dough forms. Using a wooden spoon gently mix in almonds.
- On a piece of waxed paper, form dough into a rectangular log, 12 inches long, 2 1/2 inches wide, and 1 inch thick. Roll the log in the wax paper, and freeze until firm (at least 1 hour).
- Preheat oven to 325° (300° convection).
- Remove dough from freezer. Cut dough into 1/4-inch-thick slices and place on ungreased baking sheet at least 1 inch apart. Bake until edges just begin to turn golden, 20 to 25 minutes. Cool 5 minutes on baking sheet; transfer cookies to a rack to cool completely.