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.
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