Before I baked these cookies, I asked on my facebook page, on twitter, yada yada: “So should these cookies be twists or rounds?” Well, twist won by a landslide. And why not? When you see them all twisted and cute, it kind of makes you want to twist ALL your cookies.
I feel badly that I haven’t posted in a over a week. I baked a few things last week with the full intention of posting some delicious-sounding recipes, but the problem was, nothing turned out. It was a sad week in my kitchen. I was a little too experimental. (Hey, it happens to all of us.) Because honestly, I don’t want to post a single recipe unless I LOVE.IT.
And these cookies make it on the love list. They’re lightly crispy with a tender bite, flecked with orange, have a rich butter flavour, and are not too sweet. And they’re cute.
Oh, and did I mention they’re as easy as anything you’d ever bake? That’s nice, too. And no doubt a factor that let me gracefully leave my week of so-so baking a dim memeory.
|Buttery Orange Twists||
- 1/2 cup (1 stick) butter, softened at room temperature
- 1 large egg white
- 1/2 cup sugar
- 2 tbsp orange zest
- 1 tsp pure vanilla extract
- 1 1/2 cup flour + 2 tbsp
- 1/2 tsp coarse salt
- Cream together butter and sugar until fully blended. Add in the egg white, vanilla, and orange cream; mix in.
- Add in the flour and coarse salt. Stir lightly until you form the dough. Form into a ball and wrap with plastic wrap; let chill for a few hours in the fridge. (Or overnight or even a couple of days.)
- When you’re ready to bake, preheat your oven to 350 F and let the dough warm up slightly on the counter. Line your cookie sheet with parchment paper.
- Slicing the dough into small pieces, roll out each dough piece into a length of about 6 inches. Fold it in on itself, and twist it around.
- Place your shaped cookies on your lined cookie sheet and bake for about 12-15 min, or until lightly golden. Let cool completely.
Note the prep time doesn’t include the time the dough should chill in the fridge. I suggest you let it chill for at least 30min in the fridge so you don’t overwork the butter.