top of page

Blood Orange Italian Style Cookies

Italiancookiesorange.jpg

Ingredients

3 cups unbleached organic flour
2 cups granulated cane sugar
1 teaspoon salt
2 teaspoons baking powder
2 finely grated orange peel
1 cup Blood Orange (fused) Agrumato Olive Oil
2 large room temperature eggs, whisked
2 tablespoons fresh squeezed orange juice
Powdered sugar for garnish

Preheat the oven to 350 F.

In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl, add the sugar, blood orange oil, orange juice, and eggs. Beat on medium speed until thick and creamy, about 3 minutes.

 

In a separate bowl whisk together the flour and remaining dry ingredients. Add the dry ingredients to the wet ingredients in three additions beating in between additions until no dry spots remain.

 

Pipe the cookie dough using a pastry bag fitted with a star shaped pastry, portioning approximately two teaspoons of dough per cookie, onto a parchment lined cookie sheet pan. Alternatively, use two spoons to drop batter onto the cookie sheet. Bake in the center of the oven for 10 minutes.

Increase the heat to 425 F and bake for an additional 2 minutes to aid in creating a golden brown exterior. Remove the cookies to a rack to cool. Repeat with the remainder of the dough. When fully cooled, dust with powdered sugar.

Follow us on

  • Instagram Social Icon
  • w-facebook
ADDRESS

134 N. 4th St. 

Suite 1250,

Lake Mary, FL 32746

CONTACT

Phone: 407.732.7855

Email: info@theolivepantry.com

HOURS
Tues-Friday: 10 AM - 5 PM

Saturday: 9:30 AM - 3 PM

Sunday:Closed

 Monday : Closed

bottom of page