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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When Life Hands You Lemons…Make Cookies

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My father has been trying to convince me for weeks to bake him a lemon cookie, and I finally gave in. With the oncoming of summer, I felt that a refreshing citrus cookie was also in order.

This is my first attempt at these lemon crinkle cookies, and I must admit, they turned out better than I had expected. Light, fluffy and cake-like, they would be a great companion to a cup of tea. The zest swirls in your mouth as it hits your taste buds, leaving a lingering lemony flavor. My best adaptation to this recipe was to add almond extract, for it enhanced the vanilla flavor, adding a bit of nuttiness for the consumer to enjoy.

I will certainly be making this cookie again, and adapting it more so to add a more innovative approach.

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Adapted from: http://traceysculinaryadventures.blogspot.com/2013/03/meyer-lemon-crinkle-cookies.html#.UYRefyt34Rg

(my adaptations are in bold)

Meyer Lemon Crinkle Cookies
adapted from Cooking Channel

9 oz (about 1 3/4 cups) all-purpose flour, sifted

1 1/2 teaspoons baking powder, sifted

1/2 teaspoon salt, sifted

1 cup granulated sugar, sifted

3 teaspoons lemon zest (about 2 to 3 lemons)

1/2 cup (1 stick) unsalted butter, at room temperature

2 brown eggs

1/2 teaspoon vanilla extract

1/4 teaspoon lemon extract

1/8 teaspoon almond extract

1/2 cup confectioners’ sugar

Directions:
Preheat oven to 350 F. Line two baking sheets with parchment paper.

In a medium bowl, whisk together the sifted flour, baking powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment, combine the granulated sugar and the lemon zest. Rub them together with your fingertips until the sugar is moist and fragrant. Add the butter to the bowl, and beat the sugar/butter mixture on medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition, then mix in the vanilla extract, lemon extract, and almond extract. With the mixer on low speed, gradually add the dry ingredients, mixing until they are incorporated. Be careful not to overmix the batter. The dough should be light, smooth and very delicious. (One of my guilty pleasures is eating raw cookie dough).

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Add the confectioners’ sugar to a wide, shallow bowl.

Using a medium sized cookie scoop (about 1 1/2 to 2 tablespoons), portion the dough into balls. Roll the balls so they’re uniform, then drop them in the confectioners’ sugar and toss to coat. Transfer to the prepared baking sheets, placing them about 2 inches apart. I flattened them before baking.

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Bake for 10-12 minutes, or until the cookies have puffed and their surfaces have cracked. (10 minutes seemed to avoid the bottom of the cookies from browning, ergo becoming to hard and crunchy from baking on the parchment paper). They’ll still be fairly light in color. Transfer the baking sheets to wire racks and let the cookies cool for one minute or so before removing them to the racks to cool completely (they will seemingly cool quite quickly).

Store in an airtight container.

*Note: I had read on the recipe I printed out that this is a refrigerated dough. However, I did not realize that until after the fact, nor do I think it is necessary*

Made about 20 cookies

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