Traditional Butter Cookies with the Essence of Orange
Oh Deary Me, Yum!
They are rather tasty indeed. I have a weakness and these little babies ARE it. Butter cookies are lovely and I usually can turn them down, but when you add the zest of the Orange to the humble butter cookie, I’m on my knees. Couple them with a very strong, black coffee – and I’m completely undone.
Don’t worry I did share…a few…with my children. Funny thing, when they were eating them, the house was so quiet, hmm – coincidence?
I think not!
So, if the next time you are at a loss of what would be addictively amazing with your cup of tea or coffee, give these a go. In fact, make more than one batch, because these won’t last as long as you may have intended *wink – wink*.
They are inspired by the Mediterranean, particularly Morocco in Northern Africa. If you are unable to find the frozen orange juice concentrate called for in the recipe, Orange Flower Water is the ideal substitute. In fact, the Orange Flower Water is what would be used in traditional Moroccan dishes and would lend itself beautifully to these delicate cookies.
If like me, you love the smell Orange – oh my goodness! The incredible citrusy smell in my home is so yummy when they are being prepared and baking!
I seriously wish I could have a “Scratch ‘n Sniff” button on these pictures.
Breathe deeply and relax…and Nibble Away.
The dough can be prepared a day ahead and kept in the fridge. Once baked, store them in an airtight container, they should keep up to a week.
Feel free to substitute walnuts or pecans or even pistachios (gorgeous) in place of the sliced almonds – or even leave the nuts out completely.
- 1/2 cup (1 stick) chilled, unsalted Butter or Margarine, cut into pieces
- 3/4 cup Sugar
- 1 Tbls. frozen Orange Juice concentrate, thawed (may substitute Orange Flower Water)
- 2 tsp. orange zest
- 1/2 tsp Vanilla Extract
- 1 1/2 cups Self-Rising Flour
- Almonds (sliced or slivers), or can substitute Walnuts, Pistachios or nut of choice, enough for 1 on top of each cookie
- Preheat oven to 325F. for non-stick you do not need to grease cookie sheet, for any other type of cookie sheet, lightly grease.
- In large bowl, using a hand blender, mixer or food processor - blend butter until smooth.
- Add sugar and continue to mix until fluffy.
- Mix in the Orange Juice Concentrate, orange zest and vanilla.
- Add in flour a little at a time, just until the dough starts to come together.
- With cold and lightly damp hands, start to form 1 Tbls of dough into a ball. Place on cookie sheet and flatten into about 2 inch rounds.
- With choice of nut, simply press onto dough.
- Continue making rest of cookies in this manner.
- Place in oven, and bake until cookies just start to color, about 12 - 15 minutes.
- Transfer cookies to cooling rack and cool.
- Store in an airtight container. Can be made up to 2 days in advance.
- Makes 18 - 24
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.