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Orange Blossom Cookies
From Dorothy McNett's recipes at www.dorothymcnett.com. Serve these plain, or make the buttercream frosting and place two of them together to make filled cookies. If you have some fresh orange, lemon, or lime blossoms, place one on top of each with a dollop of the frosting.
2 eggs
2/3 cup olive oil
2 teaspoons orange blossom water
3/4 cup crystalline brown sugar (raw sugar)
2 1/2 cups unbleached all purpose flour
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1 1/2 cups powdered sugar
4 tablespoons butter, softened
1 - 2 teaspoons orange blossom water, maybe even a bit more
Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper or silicone baking mats. Set aside. In batter bowl, whisk the eggs, adding the oil, orange blossom water and sugar. Whisk vigorously to make a creamy mixture. In another bowl whisk the flour, baking powder and salt to blend well. Add to the egg mixture and using a silicone spatula or wooden spoon blend well. Drop by teaspoons about 2 inches apart onto the baking sheets. Flatten each one with your fingers, or the bottom of a glass dipped in a little sugar. Bake about 10 minutes, or until a delicate brown. Cool.
If using the filling, combine the powdered sugar and butter to blend well. The food processor with the steel chopping blade in place works great for this. Add the orange blossom water to make a fluffy and spreadable mixture. Spread on one cookie, top with another. If you have some blossoms, dollop a bit of the frosting on the top and carefully place the blossom in it to hold it in place.
Recipe created 2012-06-05.
