Whew! It has been a LONG time since I have posted. I was interrupted by a long weekend rugby tournament in Nashville and a wonderful camping trip in Arkansas. Things have been far busier than I prefer which means I don’t actually cook less, but that I don’t take the time to photograph what I make.
The Nashville tournament was long and very hot. We won the consolation bracket. Then, the next week we won our first home game 53-0…very exciting and had an excellent crowd turn out. Then Aaron and I went on a camping trip with his mom; our Christmas gift from her. We went to Blanchard Springs, AR. We had an absolutely wonderful time! We went on this amazing 6 hour wild cave tour which had us sliding and crawling all over inside of Blanchard Springs Cave.
We also went to the Folk Art Center which teaches and celebrates Ozark Folk Culture. I learned how to use a loom and how a wheel and spindle actually work! It was honestly fascinating and so not how the fairy tales and Disney movies depict it. Then on our last night we got some pretty wild storms. I have never seen down pours last so long, but we managed rather well considering there were some tent leaks.
Anyway, we got home on Monday, and I started feeling guilty for neglecting this blog, so here is a lovely and easy recipe for Orange Almond Cookies. The original recipe is just for orange cookies, but I think almond and orange are a stellar combination, so I added some almond extract. It turned out to be an excellent idea. These cookies are soft, vibrant with just the right amount of sweet. They are simple to make and will get you feeling ready for summer.
Orange Almond Cookies
Adapted from Brown Eyed Baker
2½ cups all purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup granulated sugar
2 tablespoons orange zest
1 cup unsalted butter
2 tablespoons fresh orange juice
1 ½ teaspoons Pure Almond Extract
For the Sweet Orange Almond Glaze:
1½ cups confectioners’ sugar
1 tablespoon orange zest
2 teaspoons Pure Almond Extract
Fresh orange juice
1. Preheat oven to 350°F.
2. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
3. In a small bowl, combine the sugar and orange zest, rubbing them together with your fingers until the zest is completely incorporated into the sugar.
4. Using a mixer, cream together the butter and the orange zest-infused sugar until light and fluffy, about 3 minutes. Add the egg, orange juice and almond extract and mix until combined, scraping the sides of the bowl as needed.
5. Reduce the mixer speed to low and gradually add the dry ingredients, mixing until just combined.
6. Refrigerate the dough for about 30 minutes.
7. Make ping pong sized balls of dough and place 2 inches apart on a parchment paper lined cookie sheet.
8. Bake for 10 minutes, or until very lightly browned around the edges, but still pale in the middle. Let cool for 5 to 10 minutes on the cookie sheet, and then remove to a cooling rack to cool completely.
9. To make the sweet orange almond glaze, whisk together the powdered sugar, orange zest, almond extract and enough orange juice to achieve the desired consistency (less juice for a thicker glaze, more for a thinner one). Spread glaze over top of the cooled cookies, and allow to set at room temperature for at least 30 minutes. Store at room temperature in an airtight container (divide layers with wax paper so the cookies don’t stick together).
You will quickly become addicted!