These cookies pack quite a bit of citrus punch in each bite. They look like they would be extremely delicate but they had this sort of caramel-y chewiness to them. Not that they tasted like caramel, they just felt a bit like it.
So citrus-y. The bit of orange peel on the tops was perfect. Me thinks, I do, that if you like orange and lemon flavors, you will love these cookies.
A note: I realized upon typing out the recipe that I used baking powder instead of soda. That could be why mine don’t look quite like the picture in the magazine. Or perhaps it’s because I used cane sugar, which has a bit of color to it. It’s not snowy white like regular sugar. At any rate, I’ll still make these cookies again, hence the posting of this recipe.
Citrus Wafer Cookies
Adapted from a Taste of Home recipe
1/2 cup butter, softened
3/4 cup cane sugar
1 t orange extract
1 t vanilla extract
1 t orange zest
1 t lemon zest
1 cup unbleached flour
5 t cornstarch
1/4 t baking soda
very thin strips of orange zest
Cream the butter and sugar together until fluffy. Add the egg, extracts, and zests and beat well. Combine the flour, cornstarch, baking soda, and salt. Mix into creamed mixture. Drop by teaspoons onto parchment lined baking sheets. Top with a strip or two of orange zest. Bake at 350 for about 8 minutes or until barely golden.
Remove from pans and cool on a wire rack. Store in an airtight container between sheets of wax paper.
Yield: about 4 or 5 dozen