I’m heading out tomorrow and won’t be back until mid-week, so JeffreyW will have to keep you entertained. I’ll be spending my time at a spa/retreat, soaking in various mineral springs and mud pools in NM. Not to mention the massage, pedicures and other treats that await. No phones, no computers allowed. Woo. Hoo.
It will be a 5 hour drive for us to get there, so treats are necessary. I decided Orange Cookies would be a good choice. The original recipe is great, but as usual I did not plan ahead and had no zest of any kind on hand – I used it all up on the Sour Cream Lemon Poppy Seed Cake. What to do, what to do? I decided that instead of using orange juice, I would use the same amount of orange juice frozen concentrate, undiluted. This upped the orange flavor without adding excess liquid. That worked so well, I think I will do it that way from now on. That is also how the recipe ended up with sour lemon milk instead of buttermilk. I was out of buttermilk powder and knew I could substitute the sour lemon milk (2 tsp lemon juice to 1/4 cup milk) this added an additional citrus flavor to the cookies that buttermilk would not have done and is now part of the original recipe.
Next change comes courtesy of Cook’s Magazine. Cookie dough that rests in the refrigerator for 15 minutes makes a much more flavorful cookie that is crisper on the outside and chewier on the inside. Also sets up better in the oven. So that’s what I did. I also put the dough back in the refrigerator between batches.
All in all, I think this batch of Orange Cookies exceeds any that have come before. Yum.