When you are stuck between Spring and Summer these golden citrus biscuits will uplift your spirits to a sunnier disposition. Honey kissed and light, these tender cake like cookies can be iced or delicately sandwiched together with a lovely orange butter cream in between, although not required as they may be enjoyed just as they are.
Honey Orange Cookies
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makes about 3 dozen
2 cups unbleached all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup butter, softened
1/3 cup white sugar
1/2 cup honey
1 egg
grated orange rind of 1 orange
Preheat oven to 350ºF (180ºC)
Line a baking tray with baking parchment paper.
In a large bowl, sift together the flour, baking powder, baking soda and salt.
In another bowl cream together the butter, white sugar and honey then blend in the egg and grated orange rind. Stir in the flour mixture and cover and chill for about 1 and 1/2 hours.
Turn dough onto a lightly floured surface and roll to 1/4 inch thick. Cut into shapes with a floured cookie cutter.
Bake on the prepared lined baking tray in the preheated oven for 10 to 12 minutes. Remove from oven and transfer to wire racks to cool. When completely cool frost or fill with Orange Butter Cream, if you wish.
Orange Butter Cream
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1/4 cup butter, softened
2 cups sifted icing sugar
1 1/2 tablespoons orange juice
1 teaspoon grated orange rind
Cream butter and gradually blend in the icing sugar, alternately with the orange juice and grated orange rind.