At the Heart of Every Orange is a Creamsicle

Minneola Orange Creamsicle Cookies

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One thing I noticed about this recipe was that it did not make mention of vanilla extract. I found that quite odd, and still decided to take a chance on them. After making my adaptations (in bold below), I cannot imagine what the cookie would have been like missing an emulsion or extract. In addition, I was a little worried that 2 1/4 cups of flour would prevent the cookies from being chewy, and make them more cake-like, however that did not seem to be the case. I guess that is how it goes – you risk the upset to get where you want to be, and in this case, it was to experiment and give it a go no matter how it turned out. Luckily, they baked wonderfully!

Adapted from: http://www.sprinklewithflour.com/2012/02/orange-creamsicle-cookies.html

(I am almost positive this is not an adapted recipe {only by the change of substituting white chocolate chips for vanilla chips}, but merely a replica, or an adoption of a recipe, found in The Magnolia Bakery Cookbook, but I will give this blogger credit anyway.)

Original recipe: http://www.bakespace.com/recipes/detail/Orange-Vanilla-Chip-Cookies/9980/

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2 1/4 cups all-purpose flour, sifted

3/4 tsp baking soda

1/2 tsp salt

Dash of ground cinnamon

1 cup (2 sticks) unsalted butter, slightly softened

1/2 cup granulated sugar

1/2 cup light brown sugar, firmly packed

brown egg (Eggland’s Best)

1/4 tsp vanilla extract

1/8 tsp orange bakery emulsion (which I found at HomeGoods)

Zest of 2 Minneola oranges [about 4 to 5 tbsp] (I really enjoy the bright, orange color of them, but its up to preference)

Juice from 1/2 of a zested orange

1 cup white chocolate chips

Directions:

1. Preheat oven to 350 degrees. Line cookie sheets with Silpats or parchment paper.

2. In a large bowl, combine flour, baking soda, salt, and cinnamon. Whisk together and set aside.

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3. In a separate large bowl, cream together butter and sugars until light and fluffy, about 3 minutes.

4. Add egg and beat until combined.

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5. Add vanilla extract and orange bakery emulsion (optional).

6. Add flour mixture and beat on low speed until well incorporated.

7. Add orange zest and orange juice and beat to distribute.

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8. Stir in white chocolate chips.

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9. Use a cookie scoop or tablespoon to drop in rounded spoonfuls on cookie sheets, leaving plenty of room between cookies to allow for some spreading (at least 2 inches).

10. Bake for 9 to 10 minutes until light golden brown. Cool for 1 minute on cookie sheets and then transfer to wire racks to cool completely.

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Verdict: 

This recipe needs a flavoring extract and/or an emulsion. Maybe it is just my preference to add an ingredient or two that would seemingly bring out the flavors out a bit more, but I was worried the dough would have been too thick and dense to bake evenly. The white chocolate chips added a smoothness that without, the cookie would have been missing an underlying sweet tone. It adds a nice depth of texture, and eases any acidity. The ones I experimented with, disregarding the white chocolate chips, were still tasty, but were a bit too pungent for my liking. I am not much of an orange girl (although I am definitely fruity) and these really drove my taste buds wild. These cookies reminded me of being at summer day camp – in the midsts of the moments when we would concoct ice cream sundaes and during the afternoons when we would receive popsicles, splitting them in half, and trading half of one for half a vanilla popsicle with amongst one another, to make our own mix and matched creamsicles. Overall, this recipe needed a bit of adapting, but was surprisingly delightful. For a nice spring or summery treat, this cookie would lend very well to a vanilla ice cream or a strong cup of coffee.

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Feed Me A Lime

Basil Lime Cookies with Key Lime Cane Sugar

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As summer is approaching, I thought some sort of lime cookie would be extremely appropriate, and one of my favorite desserts is key lime pie. The basil adds an underlying savory note, while the lime does not overpower the palette. The addition of lime juice makes the dough a bit softer in texture, and overall, the cookie dough base reminds me of a sugar cookie. With the key lime cane sugar exterior, these cookies are a great play on a mojito (without the strong mint tones). I am really enjoying experimenting with citrus and various fruits, and this is definitely a great way to get a sweet fix. This cookie would be a fun compliment to any sort of entertainment party, and will really impress your guests.

Recipe found here: http://betsylife.com/2012/02/13/src-basil-lime-cookies

(my adaptations are in bold)

Basil Lime Cookies recipe from Big Fat Baker

  • 1 stick unsalted butter at room temperature
  • 3/4 cup sugar
  • 1 egg
  • 1/2 tsp vanilla extract
  • Zest of 1 lime (about 1 tbsp)
  • Juice from half of a lime
  • 1 1/2 tsp very finely chopped fresh basil leaves
  • 1 3/4 cups flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • key lime cane sugar (for rolling) (I found it at HomeGoods in clearance on a whim! Turned out to be quite useful.)
  1. Pre-heat the oven to 375 degrees Fahrenheit and line the cookie sheets with a silicone mat or parchment paper. (I used a silpat mat, and it worked wonderfully).
  2. In a stand mixer, cream together the butter and sugars until light and fluffy.
  3. Mix in the egg, vanilla, zest, basil and lime juice. Mix together until fully combined.
  4. In a separate bowl, sift together the flour, baking soda, and salt. Then mix into the butter mixture until combined.
  5. Roll 1 tbsp of dough into a ball. Toss each dough ball with key lime sugar cane. Repeat with remaining dough. Place about 1 inch apart on the lined cookie sheets. Flatten the dough, so each raw cookie is about 2 to 3 inches in diameter.
  6. Bake 8 to 12 minutes, depending on the size of your cookies/oven. (I baked them for 9 minutes, until the bottoms were a bit golden brown).
  7. Remove immediately from silpat mat (or liner) and allow to cool on a cooling rack for 1 to 3 minutes. Store in an air tight container. 

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Some other ideas to play around with:

  • Adding Patron Silver tequila to the dough
  • Using mint instead of basil, or in addition to, if you desire a stronger herbal flavor