Today, Rachael and I made homemade macaroni and cheese, lentil soup and orange cookies. It’s been too hot lately to have the oven going, but today was just cool enough so we could go back into baking mode. I am always happier when I can bake. Somehow life feels more stable and settled. Half of the mac and cheese will go to Sarah’s on Sunday, where we’ll also have chicken enchiladas and peach pie. I will be making that tomorrow.
Here’s the recipe for the honey-sweetened orange cookies. They are light and tasty and perfect with a cup of coffee.
Happy baking to you. I’ll check back in tomorrow.
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 or coconut oil 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 unbleached white 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. The 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.)
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