Email to Stella      

Orange-Nut Cake Cookies w/Orange-Rum Glaze

Source of Recipe

Ed Murrieta


List of Ingredients

For the cookies:

6 tablespoons butter (room temperature)

3 tablespoons sugar

Zest of 1 orange

1¼ cups almond-sugar powder

2 large egg whites (room temperature)

1 teaspoon vanilla extract

½ cup plus 2 tablespoons all-purpose flour (sifted)

For the glaze:

4 tablespoons strained apricot jam

1 tablespoon dark rum

1 tablespoon orange juice

1 cup powdered sugar



Recipe


Preheat oven to 400 degrees. Cream the butter until smooth and pale. Beat in the sugar, orange zest and half of the almond-sugar powder. When smooth, beat in the remaining almond-sugar powder.

Beat in egg whites and vanilla. When the mixture is smooth, beat in the sifted flour. Mix only until the flour is incorporated. Scoop the batter into a pastry bag fitted with a medium-sized plain tip. Pipe the batter into bulbs approximately 1¼ inches wide onto a parchment-lined baking sheet. Alternatively, use a small ice cream scoop. The batter will spread during baking. You'll get about 1 dozen cookies per tray.

Bake cookies 10-12 minutes, or until the edges take on a golden brown color. Move top tray to the bottom rack and bottom tray to the top rack halfway through baking.

Place baking sheets on a wire rack and let cookies cool to room temperature. Combine strained apricot jam, rum and orange juice. Add powdered sugar and whisk until smooth. With a pastry brush, apply glaze to cooled cookies. Return cookies to the oven until the glaze turns translucent, about 1 minute. Cool cookies on a wire rack.


Makes 2 dozen.