Meaty caps are given a savory flavor boost by a simple marinade of soy sauce, balsamic vinegar, and garlic. Serve as a vegetarian option on a burger bun with your favorite toppings. You can also serve this dish with rice or couscous and a bright vegetable.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 45 |
| Yield: | 140 small cookies |
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 cup butter
- 1 ½ cups sifted confectioners’ sugar
- 1 teaspoon orange extract
- 1 tablespoon grated orange zest
- 1 beaten egg
- ½ cup confectioners’ sugar, for dusting
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper, and set aside.
- Mix the flour, baking soda, and cream of tartar in a bowl. In another bowl, beat the butter and 1 1/2 cups confectioners’ sugar together with an electric mixer until light and fluffy. Mix in orange extract, grated orange zest, and egg. Stir in the flour mixture, and blend well.
- Drop teaspoon-sized portions of dough about 2 inches apart onto the parchment lined baking sheets. The cookies will spread out to about 1 1/2 inches when baked.
- Bake in the preheated oven for 10 to 14 minutes, until the cookies are light brown. Remove from the oven, and sift remaining confectioners’ sugar onto the hot cookies. Allow to cool, and store in an airtight container.
Nutrition Facts
| Calories | 80 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 3 g |
| Sodium | 59 mg |
| Sugars | 6 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
wonderful
These were good, but my first attempt resulted in what tastes like a typical sugar cookie, and a bit more crisp than I would expect from the title (meltaway). I wish I would have read the reviews before making them. I couldn’t really taste the orange and will likely double the extract and try one more time.
after reader the other reviews I added twice the amount of extract. They are soft tender and really do just melt in your mouth. I can’t wait to try this recipe with some lemon or lime!!!!
I did not sift the sugar, so that may be why my cookies came out rather crumbly. I also added some orange juice in place of orange zest. I really like the flavor of these cookies–citrus-y and not too sweet. With other modifications, perhaps, I will make again!
As others suggested, I double the orange extract to 2 t and also went a bit heavy on the grated orange zest. The cookies have a good flavor and are a nice break from the “old standards” cookies.
These are okay but rather forgettable. They won’t be the first to disappear from your cookie tray and no one will be still talking about them 6 months later. They’re basically a butter/sugar cookie, certainly not the best I’ve ever had, not quite sweet enough with a mildly mild citrus flavor (I made a lime variation), that are basically short on flavor – citrus, butter or otherwise – and I even used a tad more extract. I think a little salt and vanilla would have done wonders to make the flavors come alive – or maybe a glaze made of powdered sugar and juice. They’re a very plain looking cookie too, which I could live with if the cookie itself was knock-out delicious.
excellent little cookies! were loved by all. will definitely make again.
I made these using twice the amount of orange exract called for and it was delicious! I baked for 8-10 minutes. Any more than that and they can burn.
Made this for Christmas. Easy to make and soft, but I would have preferred a more orangey taste. I’m going to try it with more orange extract.
I followed the recipe exactly, and I have to say I wasn’t wowed. These make decent butter cookies, but not very orangey. I would add more orange extract next time. They are really simple to make, going together really quick.
crispy outside, and soft flaky center.