Orange Blossom Cut-out Cookies

You could call these Orange Creamsicle Cookies...but they're a little fancier than Creamsicles. 

They have little flecks of vanilla bean...because vanilla bean makes everything fancy.
{The secret? Vanilla Bean Paste}

These come with a little bit of a warning.  If you're like me, when dessert has a little citrus in it, you think you can eat two (or maybe 3) times what you would normally eat.  Something about that citrus tastes so light and refreshing.

I'm pretty sure they're the same calories as a regular sugar cookie...unless orange zest has some magical calorie-reducing properties. You know what?  Let's just say it does.

Oh, and of course, these can be decorated with royal icing like any other cut-out, but you might want to try the Orange Blossom glaze.  It's, well, dreamy.

Orange Blossom Cut-out Cookies

{makes ~12 four-inch cookies}

3 cups unbleached, all-purpose flour

2 teaspoons baking powder

1 cup granulated sugar

2 sticks (1 cup) salted butter, cut into chunks

1 egg

1 teaspoon pure orange extract

1 teaspoon vanilla bean paste

1 teaspoon grated orange zest

Preheat oven to 350. Line 2 baking sheets with parchment paper.

In a medium bowl, whisk the flour and baking powder.  Set aside.

In a large bowl of a stand mixer, cream together the butter and sugar using the paddle attachment.  Beat until creamy and fluffy.

Beat in the egg, extract, paste and zest until well combined.

In three additions, add the flour mixture on low speed. Scrape the bottom and sides of the bowl between additions.  Beat just until combined. Any stray bits of flour in the bowl can be kneaded in by hand.

Flour a rolling pin, work surface, and cookie cutter.  Roll the dough to approximately 1/4” thick.  Cut with the floured cutter and place on prepared cookie sheet.  Freeze the shapes for 5-10 minutes before baking to prevent spreading.

Bake the cookies for 9-12 minutes, depending on size.  Cool on the cookie sheet for one minute, and then transfer to a wire cooling rack to cool completely.

Orange Blossom Glaze

1 cup powdered sugar

1/2 teaspoon vanilla bean paste

1/4 teaspoon pure orange extract

1 & 1/2 to 2 tablespoons orange juice

Whisk all together to a thick, pourable consistency.  Place the cookies on a wire rack over a cookie sheet to catch drips and pour the glaze over the cookies.  If needed, spread with an offset spatula.

{{psst...if you'd like a printed copy of this recipe...and a few decorating ideas, they'll be in the new issue of Texas Live magazine.  No, really. :)}}

You could call these Orange Creamsicle Cookies...but they're a little fancier than Creamsicles. 

They have little flecks of vanilla bean...because vanilla bean makes everything fancy.
{The secret? Vanilla Bean Paste}

These come with a little bit of a warning.  If you're like me, when dessert has a little citrus in it, you think you can eat two (or maybe 3) times what you would normally eat.  Something about that citrus tastes so light and refreshing.

I'm pretty sure they're the same calories as a regular sugar cookie...unless orange zest has some magical calorie-reducing properties. You know what?  Let's just say it does.

Oh, and of course, these can be decorated with royal icing like any other cut-out, but you might want to try the Orange Blossom glaze.  It's, well, dreamy.

Orange Blossom Cut-out Cookies

{makes ~12 four-inch cookies}

3 cups unbleached, all-purpose flour

2 teaspoons baking powder

1 cup granulated sugar

2 sticks (1 cup) salted butter, cut into chunks

1 egg

1 teaspoon pure orange extract

1 teaspoon vanilla bean paste

1 teaspoon grated orange zest

Preheat oven to 350. Line 2 baking sheets with parchment paper.

In a medium bowl, whisk the flour and baking powder.  Set aside.

In a large bowl of a stand mixer, cream together the butter and sugar using the paddle attachment.  Beat until creamy and fluffy.

Beat in the egg, extract, paste and zest until well combined.

In three additions, add the flour mixture on low speed. Scrape the bottom and sides of the bowl between additions.  Beat just until combined. Any stray bits of flour in the bowl can be kneaded in by hand.

Flour a rolling pin, work surface, and cookie cutter.  Roll the dough to approximately 1/4” thick.  Cut with the floured cutter and place on prepared cookie sheet.  Freeze the shapes for 5-10 minutes before baking to prevent spreading.

Bake the cookies for 9-12 minutes, depending on size.  Cool on the cookie sheet for one minute, and then transfer to a wire cooling rack to cool completely.

Orange Blossom Glaze

1 cup powdered sugar

1/2 teaspoon vanilla bean paste

1/4 teaspoon pure orange extract

1 & 1/2 to 2 tablespoons orange juice

Whisk all together to a thick, pourable consistency.  Place the cookies on a wire rack over a cookie sheet to catch drips and pour the glaze over the cookies.  If needed, spread with an offset spatula.

{{psst...if you'd like a printed copy of this recipe...and a few decorating ideas, they'll be in the new issue of Texas Live magazine.  No, really. :)}}