Prior to getting the Paprika App for my iPad, I had many magazines and cookbooks. When I decided to move over to using the app, I migrated all the recipes in the cookbooks that I had made over into the app, but that left magazine upon magazine. I went through them and cut out the ones I wanted and threw them into a big envelope. Initially I would go through them periodically and pull one out to make (and put into Paprika). I happened upon that envelope the other day and realized there are still plenty in there that need to be tried. Like me, Maggie has her own stack of recipes to make. Lucky for us, she made this one….
This is a new-to-me recipe. I don’t know where it came from, but I’ve had it in my “I think I’d like to try this recipe” stack for quite awhile. So, I needed some cookies, and pulled this one out- mostly because my daughter is in FFA (Future Farmers of America) and the fresh fruit fund-raiser just wrapped up. We have A LOT of fruit in the garage. (Will be experimenting with more apple and pear recipes soon, I think!)
So, these turned out pretty darn good. The cookies are cake-like- soft, light and airy.; and very pretty. The recipe did not call for bakery emulsion, but you know how I love the stuff. I always add it when I can. You can omit it, or use about 1/2 tsp of pure orange extract if you want to kick up the citrus. I don’t think the cookie itself would have much flavor without either the emulsion or extract, so I do recommend one or the other. The icing is pure, sweet, citrus yum yum.
Reactions from the family in the house the night I baked them:
Husband: “Not my favorite cookie ever in the whole world, but good. Gimme another one.”
Son #1: “Wow. Is that orange peel in there? In pieces? Interesting.”
Daughter #2: “We have to make these again.”
Yes. Yes, we do.
Iced Orange Drops
What you need:
1 cup butter, softened
1 ½ cups sugar
1 cup sour cream
2 eggs
3 Tbs fresh orange zest
2 tsp orange baking emulsion
4 cups flour
1 tsp baking powder
1 tsp baking soda
½ tsp kosher salt
2/3 cup orange juice
Frosting:
¼ cup butter, melted
2 cups powdered sugar
2 Tb grated orange zest
2 Tb orange juice
What you do:
Preheat oven to 375 degrees. Zest and juice 3 large oranges. In stand mixer cream butter, sugar and sour cream until smooth. Add eggs one at a time, then stir in 3 Tb of orange zest and the baking emulsion. In a separate bowl combine the flour, baking soda, baking powder and salt with a whisk. Stir into the sugar mixture, alternating with the OJ. Cover cookie sheets with parchment paper and using a cookie scoop, drop onto the cookie sheets, evenly spaced. Bake for 8-10 minutes. Allow them to cool for at least one minute before removing from the parchment. Place them on cooling racks. While the cookies are cooling, mix up the frosting. Once the cookies are completely cool, ice each one, and then allow the frosting to harden before storing. The cookies are quite cakey and soft, so make sure the frosting is hardened before stacking.
*** REMINDER ***
If you have an interest in participating in DICED! A Ranting Chef competition, the deadline is midnight on February 28, 2013. For full details about the competition, see the original post by clicking here.
Rantings of an Amateur Chef 
Look luscious and sound delicious and decadent!
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It looks SO GOOD! I might like to try this with lemon.
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Looks AMAZING!!!
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What is orange baking emulsion?
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Reblogged this on Catholic Glasses.
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Ooooh, the recipe pile. My husband hates the recipe pile. He gets in big trouble when he messes it up. I don’t think life will be long enough to make all the things in my pile, even though I try and have many decades to go….
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I’m with Catholic Glasses, what is orange baking emulsion?
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Emulsion is like extract, but made so that the flavors do not break down in baking. It makes for a more intensive flavor. You can find it a Williams-Sonoma. Often I can find it in the gourmet food aisles at TJ Maxx and Home Goods!
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