Today, I made these cookies. They are delicious. Of course, they had the benefit of having the superior flavor of one of our oranges from our Ojai grove. In fact, the oranges in the picture below are satsuma oranges, which are in the mandarin orange family along with tangerines and clementines. They have a wonderful balance of sweet and tart flavors, are easy to peel and ever so wonderful to eat right off the tree. However, I believe any juicy orange will be just fine for this recipe. Believe me, with these cookies, you will have to put them in a container and hide them on the top shelf of the cupboard. Otherwise, you’ll do what we did several times this afternoon – trot in to have “just one more.”
Let me know if you try the recipe and if so, how you like the cookies.
Enjoy!
Orange Cookies Adapted from Rodale’s Naturally Delicious Desserts and Snacks by Faye Martin (One of the best cookbooks EVER for honey and maple-sweetened desserts.)
½ cup butter ½ cup warmed honey or agave 1 egg 3 teaspoons grated orange peel ½ cup fresh orange juice ¾ teaspoon soda ¼ teaspoon salt ¼ cup maple sugar (I added this ingredient for a little more sweetness) 2 cups whole wheat pastry flour
Combine butter, honey, egg, and orange peel. Mix well. Add orange juice and dry ingredients, combining thoroughly. Let dough stand for 15 minutes. (I didn’t do this and the cookies were just fine).
Preheat oven to 350 degrees F.
Drop by the teaspoonful 2 inches apart onto ungreased baking sheets. Dough spreads during baking.
Bake 8 to 10 minutes. Store in airtight container.
Yield: 3 1/2 to 4 dozen 2-inch cookies or 2 dozen three-inch cookies (This is what I made.)
These are delicately flavored and not overly sweet. They are very nice with tea.
Satsuma oranges from our grove in Ojai, CA
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