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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Blood Orange Rosemary Cookies Recipe

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This recipe for Blood Orange Rosemary Cookies is from The Virgo & Kennington Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
FOR THE BLOOD ORANGE ROSEMARY COOKIES

2 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
1 cup granulated sugar
Zest of 3 blood oranges (1/4 cup)
2-3 tsp finely chopped fresh rosemary
1/2 cup olive oil
1 large egg (room temperature)
1/4 cup buttermilk (room temperature)

FOR THE BLOOD ORANGE GLAZE

1 1/2 cups confectioners sugar
1 tbsp lemon juice
Zest from 1/2 Blood Orange (optional)
1-3 tbsp freshly squeezed blood orange juice
Directions:
Directions:
In a medium mixing bowl: Whisk together the flour, baking powder, cinnamon and salt until well combined.

In a large mixing bowl: Whisk the sugar, zest and rosemary until it has the consistency of wet sand.

Whisk in the olive oil and egg until smooth and well combined.

Alternate mixing the dry ingredients and buttermilk into the wet until all the dry ingredients and buttermilk have been added.

Rest the cookie dough at room temperature for 30 minutes.

Preheat the oven to 375 degrees F. Line two large baking sheets with parchment paper

Scoop 1 tablespoon amounts of cookie dough onto the baking sheets, spacing them 2 inches apart.

Bake for 9-11 minutes or until a finger lightly pressed into the top of the cookie bounces back.

Keep the cookies on the hot baking sheets for 3-4 minutes before transferring them to a cooling rack to cool to a room temperature.

While the cookies cool: Make the glaze.

In a medium mixing bowl, add the confectioners sugar. Whisk the lemon juice, zest (if using) and 1-3 tablespoons of the blood orange juice, to taste.

Spoon the glaze over the cooled cookies and let set for 30-45 minutes before serving.
Number Of Servings:
Number Of Servings:
24

 

 

 

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