by Lidia Bastianich of Lidia’s Italy
From One Sweet Cookie: Celebrated Chefs Share Favorite Recipes
by Tracey Zabar
Image © Ellen Silverman
It's starting to get oh-so-cold outside. Time to bake! Lidia Bastianich's orange treats have become staples in the Zabar household; they are also a perfect gift. These fragrant, citrusy cookies with a sweet glaze hit the spot at the end of a meal. Chef Bastianich writes, “These traditional Italian cookies are as easy as it gets, and everybody loves them. The citrus flavoring makes them particularly inviting. Most likely, you have had them at Italian family celebrations like weddings, confirmations, and baptisms. Not too sweet, these cookies keep for a week or two in a cookie container." - Tracey Zabar
Lidia Bastianich of Lidia’s Italy
Makes about 80 cookies
COOKIES
3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
6 ounces (1 1/2 sticks) unsalted butter, softened
1/2 cup plus 1 tablespoon granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
2 tablespoons fresh orange juice
2 tablespoons fresh lemon juice
1 tablespoon grated orange zest
Sift together the flour, baking powder, and salt into a large bowl, and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating well between additions. Add the vanilla, orange juice, lemon juice, and orange zest. Beat to combine.With the mixer off, add the flour mixture and mix just until combined.Wrap the dough in plastic wrap and let it rest in the refrigerator for 1 hour.
Roll the dough into 4 logs, each about 1 1/2 inches in diameter and 10 to 12 inches long. Chill or freeze the logs, uncovered, until firm enough to cut without losing their shape.
Preheat the oven to 350°F. Line three half-sheet pans with parchment paper. Cut the logs into 1/2-inch rounds and place on the prepared pans. Bake for about 15 minutes, or until the cookies are golden. Cool completely on wire racks.
GLAZE
2 1/2 cups confectioners' sugar
1/4 cup fresh orange juice, or as needed
Sift the confectioner's' sugar into a bowl and whisk in the orange juice to make a smooth glaze.
Dip a cookie in the glaze, which should form a thin layer. If necessary, adjust the consistency of the glaze with more juice or confectioners' sugar. Repeat the dipping process, and then let the glazed cookies set on wire racks.
2 teaspoons baking powder
1/4teaspoon salt
6 ounces (1 1/2 sticks) unsalted butter,
softened
1/2 cup plus 1 tablespoon granulated
sugar
3 large eggs
1 teaspoon pure vanilla extract
2 tablespoons fresh orange juice
2 tablespoons fresh lemon juice
1 tablespoon grated orange zest
Sift together the flour, baking powder, and salt into a large bowl, and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the
butter and sugar on medium speed until light and fluffy, about 2 minutes. Add
the eggs, one at a time, beating well between additions. Add the vanilla, orange
juice, lemon juice, and orange zest. Beat to combine. With the mixer off, add the
flour mixture and mix just until combined. Wrap the dough in plastic wrap and
let it rest in the refrigerator for 1 hour.
Roll the dough into 4 logs, each about 1 1/2 inches in diameter and 10 to 12
inches long. Chill or freeze the logs, uncovered, until firm enough to cut without
losing their shape.
Preheat the oven to 350°F. Line three half-sheet pans with parchment paper.
Cut the logs into .-inch rounds and place on the prepared pans. Bake for
about 15 minutes, or until the cookies are golden. Cool completely on wire racks.
