Blood Orange Cornmeal Cookies
This recipe makes about 24-34 cookies, depending on the size.
Prep Time
15minutes
Cook Time
20minutes
Prep Time
15minutes
Cook Time
20minutes
Ingredients
Cookie Dough
Glaze
Instructions
  1. In a stand mixer fitted with paddle attachment, place softened butter and powdered sugar and mix on medium-high speed for about 3-5 minutes until creamy and light in color. Add the vanilla and zest and mix until well combined, scrape bottom of bowl with spatula and beat again to incorporate.
  2. In a medium bowl, combine the flour, cornmeal and salt and whisk with a fork to combine. Turn mixer on low speed and add half the flour/cornmeal mix until barely combined then proceed with the remaining flour and mix until JUST combined. Turn the dough on a clean work surface and with your hands form the dough into a ball. Wrap the dough in plastic and flatten the dough into a disc and place in the fridge for 1-2 hours.
  3. Preheat oven to 325 degrees F. Once the dough has been chilling for at least an hour, scoop a heaping teaspoon of the dough and form into a ball. Place each cookie about an inch apart on cookie sheet-they barely spread. Press down the center of each ball with your thumb or I used a 1/4 tsp making a deep well in the middle- but not wide. The well collects more icing this way 😉
  4. Bake the cookies for about 18-20 minutes, until the bottom is golden brown, Check the cookies at 18 minutes to be on the safe side. While cookies are baking, start with glaze. Mix together sugar, orange juice, vanilla and zest until smooth and set aside.
  5. Once cookies are cooled, dip each cookie into the icing and set on cooling rack. Then repeat one more time. Yes double dip those cookies 😉