Go ahead take one...
Having grown up with them, even though I adore them... I thought to myself one day; "self, how can you make these babies pop"? Well, I'm always up for a challenge I say. So to the drawing board I went (aka my kitchen), and created and tweaked, and came up with goodness!!!
How do I know this you ask? Aha! The test was passed with flying colors and requests for the recipe came in twofold, from my mom, and my aunts!! Test passed, *fist pump* for me!
Ready for the recipe?
Here we go:
3/4cup softened unsalted butter
1-1/4 c sugar
1/2 cup sour cream
1-1/2 tsp grated orange zest
1-1/2 tsp grated lemon zest
*or zest of 1 large orange or lemon*
4-1/2 cups flour
3/4 tsp baking soda
2 tsp baking powder
1/4 cup fresh orange juice (can use bottled)
1 egg beaten with 1 tsp water for brushing
4 tbsp vegetable oil for oiling your hands *below*
Preheat oven to 375F.
Sift together flour, baking powder, set aside.
Cream butter and sugar together until light and fluffy. Add eggs one at a time, beating thoroughly after each one.
-To the orange juice, add in the baking soda and sir, it will foam and bubble. Perfect. Add it in and mix some more.
-Add in the orange zest, the lemon zest and sour cream.
-Gradually add the flour mixture alternating with the orange juice beating until smooth after each addition.
-Continue adding flour till all flour is used. The dough will be very soft.
-Now, to make this easier for myself, what I do is on a long piece of wax paper I scoop out all my dough by using a small cookie scoop. I spray my cookie sheets with non stick cooking spray and have them ready to go as well. This way I can work quickly and efficiently.
-Using your fingertips, dip them into the reserved oil and oil your hands. Take a scoop of dough and place into the palm of your hands.
-Roll into a long cord and then make a horse shoe.
-Now twist this together like this.
-Now, lay these babies onto the baking sheet and continue working till all the dough has been used.
-Dipping your fingertips into more oil as needed.
After you have twisted, made into rounds, or you can make into an "S" like Stella (big name) cookies.
-Brush your cookies with the egg wash. Sprinkle with sesame seeds, or sprinkles of your choice, or you can leave plain if so desired. I strongly recommend the sesame seeds though!
-Store in an airtight container for up to 2 weeks and enjoy.
See how nicely they rose? Their light full of citrus flavor, not too sweet and just downright delicious!
Go ahead take one...
Yield: 32 cookies
Till next time!
Dishin with Didi