Sometimes you want something sweet and you’re too lazy to bother with a cake or cupcake, but cookies are a great option! The advantage of the cookie recipe that I want to offer is that the finished dough needs to be kept in the refrigerator for half an hour. During this time, you can do other things or just lie down :-) You can make a lot of orange cookies! It is covered with a delicate crust on top, but remains soft and fluffy inside.

I indicate 1 orange in the ingredients. We squeeze the juice out of it and “extract” the zest. I just got 90 ml of juice from one orange.

Let's prepare all the products on the list for cookies with orange.

It is most convenient to make the dough in a food processor. Pour flour, baking powder and sugar into it. Add chopped cold butter there and beat it into crumbs. If there is no convenient device, then we grind all of the above into crumbs with our hands. Please note that you may need more or less flour than the specified amount. It’s better not to add it all, but to look at the consistency. Do not fill it with flour, otherwise the cookies will turn out tough.

Then add the egg, zest and orange juice (90 ml) to the dry mixture. And knead the dough.

Place the finished dough in a bag and refrigerate for 30 minutes.

Remove the dough from the refrigerator, pinch off a piece and form cookies the size of a walnut. Roll the cookies in powdered sugar and place them on a baking sheet covered with parchment, at a considerable distance from each other, because they will “float”. Bake in an oven preheated to 180 degrees for 15-20 minutes. The cookies will remain light.

Carefully remove the finished orange cookies (they are very tender) from the baking sheet and cool on a wire rack. Hot cookies will feel very soft. But as it cools, it will acquire that same delicate crust, and the inside will remain soft.

Serve cookies with milk.

Bon appetit!

Dough:

• 280 g flour
• 80 g sour cream
• 80 g sugar
• 80 g butter
• 1 egg
• 0.5 tsp. baking powder
• a pinch of salt

Filling:

• 1 orange (I have 250 g)
• 30 g sugar
• 1 tbsp. l. starch

Also:

• yolk (for lubrication)
• nuts for sprinkling (optional)

Today I am with very, very tasty cookies! The principle of preparing dough and molding is similar to, but only the dough contains sugar and dough with a larger amount of sour cream, the ratio of proportions is simple, almost 80 of everything, except for flour, it’s easy to remember)) A whole orange is used in the filling, so the baked goods turn out incredibly aromatic, and very tasty. After baking, the cookies didn’t last even a day, they were eaten instantly))
P.S. The cookies are not very sweet, so increase the amount of sugar if desired.

Preparation:

Prepare the dough.
Place flour, sugar, baking powder and a large pinch of salt in a food processor.
Add cubes of butter. The quality of butter is very important for good taste, therefore, I will not tire of repeating - choose a quality product, preferably 82% fat.

Grind.
If you don't have a food processor, you can simply rub the flour and butter with your fingertips.
Add egg and sour cream (I used 20%). Both from the refrigerator.

Quickly knead the dough, then gather it into a ball with your hands. Do not knead for a long time, only as little as possible to gather it into a ball.
Place in the refrigerator for 30 minutes.

Let's prepare the filling.
It is very important to check if the orange is bitter!
Try a piece of peel with the white part; if it has a piquant orange flavor with a subtle pleasant bitterness, then use the first method. If the peel is quite bitter, then use the second method.
First method. Cut the orange into slices and remove the seeds, if any. Grind in a blender (along with the peel), add sugar and starch, and grind again, you get a fairly thick and homogeneous mass.
Second method. The same one I used in - . You only need to peel off the colored layer of the zest with a vegetable peeler, and remove the white layer (it’s called albedo), which is what’s bitter in this case. And grind the remaining peeled orange and colored zest in a blender, then also add sugar and starch, and grind again.
P.S. If your mass turns out to be liquid, no matter what method you used to prepare (although this is more important for the second method since we removed the albedo, and it contains most of the pectin, which gives a thick consistency), then be sure to transfer the mass into a saucepan with thick bottom, boil over heat until thick and cool completely.
I hope I didn’t confuse you with my long explanation)) I used the first method and didn’t cook the mass, there was no need, it turned out very thick anyway. But it all depends on the particular orange!

Forming cookies.
Roll out the dough into a large rectangle, approximately 3-4 mm thick.
Apply the filling evenly, not reaching a couple of centimeters at the far edge.

Wrap in a tight roll.
Brush with lightly beaten yolk in a bowl. Cut into 16 pieces.

• Soften the butter at room temperature and mix with sugar. Add three tablespoons of sour cream and beat in the egg. Mix thoroughly, add a pinch of salt and half a teaspoon of baking soda or one spoon of baking powder.
• Add sifted flour in small quantities and knead into a loose dough. Transfer the dough into a plastic bag and refrigerate. Meanwhile, while the dough is resting, prepare the filling.
• Remove the zest from the orange. Remove the pulp from films and seeds. Place the freed orange pulp into a blender bowl, add the zest, sugar and a tablespoon of starch and beat with a blender until smooth. Roll out the chilled dough with a rolling pin on a floured table into a cake 4 mm high.
• Spread the orange filling evenly and once again level it with a knife blade over the entire surface, not reaching a couple of centimeters to one of the edges. Roll the dough with the filling into a roll towards the ungreased edge.
• Transfer the roll to a flat board and put it in the refrigerator while the oven preheats. Preheat the oven to 220 degrees. Remove the roll from the refrigerator and cut into small portions with a sharp knife that does not crush the edges.
• Place soft cookies with orange filling on a greased baking sheet at a short distance from each other, brush with mashed yolk and bake for about 20 minutes.

Step 1: mix the ingredients for the dough.

First of all, we need to grind butter or margarine with 80 grams of sugar. To do this, put the first ingredient in a warm place in advance so that it comes to room temperature and then, cutting it into pieces with a knife, put the butter or margarine in a bowl. Add sugar there too. And now mix the baking components with a spoon until a homogeneous mass is formed. If you have a blender at hand, be sure to use it, it will reduce your time, even if the butter has not yet melted.

Step 2: knead the dough.

Spoon the creamy sugar mixture into a deep bowl. Add egg, sour cream, vegetable oil, baking soda and a pinch of salt. Mix all ingredients thoroughly with a mixer or hand whisk until smooth. And only at the end, carefully add flour so that there are no lumps in the dough. At the same time, we interfere with the available equipment. Roll the resulting dough into a ball and place it on 30 minutes in the refrigerator. By the way, if you feel comfortable forming the dough on the kitchen table, lay it out on a floured surface.

Step 3: prepare the cookie filling.

While the dough is chilling, prepare the orange filling. To do this, use a knife to cut the fruit into four pieces on a cutting board and remove the seeds. After this, the orange slices must be chopped. There are two options. The first and easiest is to use a blender. Place the pieces in it, add starch and 160 grams of sugar and in turbo mode we turn our components into a sweet paste. The second option is to take a meat grinder and grind the orange pieces several times into a bowl. After the first scroll, use a spoon to pour the mixture into the opening of the inventory and scroll again. And then add sugar and starch. Using a spoon, or a mixer, or a whisk, mix all the ingredients until the sugar is completely dissolved.

Step 4: work with the dough.

The filling is ready, and the dough has already cooled. Now cut it into two pieces of the same size. And now we roll out each part of the dough one by one with a rolling pin on a kitchen table sprinkled with flour. We try to make it as thin as possible and in the shape of a rectangle.

Step 5: form the “Orange tenderness” cookies.

And now we spread the orange filling onto the dough layer with a spoon, leveling it evenly along all edges. We roll the dough into a roll with our hands and carefully turn it over, seam side down. We do the same with another test rectangle. Using a knife, cut each roll into pieces to make cookies.

Step 6: bake the Orange Tenderness cookies.

The cookies are almost ready! We cover a baking tray with baking paper and place our preparations on top of it. Meanwhile, preheat the oven to temperature - 180°С. Place the baking tray with the dish to bake for 15 minutes.

Step 7: Serve Orange Smooth Cookies.

After the cookies are ready, take them out of the oven and set them to cool. And before serving, sprinkle our baked goods with powdered sugar through a sieve. Enjoy your meal!

- – If you don’t have an orange on hand, you can replace it with any jam or apples. It turns out very tasty too.

- – Due to the fact that the dough contains a component such as butter or margarine, the cookies should not burn during the baking process. But, to be on the safe side, if you wish, you can grease the paper with a piece of butter or margarine so that the base of the cookies does not burn.

- – Instead of powdered sugar, you can melt milk or dark chocolate and pour our cookies on top. In general, ingredients such as orange and dark chocolate go well together and give a rich and pleasant aroma.

- very well suited to while away cold winter evenings. These easy-to-prepare homemade spiced cookies with orange zest, just like the many-loved ones, are very festive and go perfectly with the New Year and Christmas theme. Thanks to the wonderful combination of orange and cinnamon, the cookies have a very pleasant taste and great aroma, they are very soft, crumbly inside, and have a spicy cinnamon crust on the outside. I think it could also be a great addition to New Year's and Christmas gifts for your friends and family. Well, detailed as always step by step recipe with photos will help you not to make a mistake anywhere and prepare the most delicious aromatic orange cinnamon cookies.

The total preparation time is approximately 2 hours, of which 1 hour the dough lies in the refrigerator.

Ingredients

For cookies

• flour 200 g
• butter 100 g
• egg 1 PC.
• sugar 100 g
• zest 1 orange
• baking powder 5 g
• salt 1 pinch

For sprinkling

• sugar 30 g
• cinnamon 1/2 tbsp. spoons

From the specified amount of ingredients, 450g of cookies are obtained, about 30 pieces. I think this quantity is enough to treat 7-10 people.

Preparation

We prepare all the ingredients, remove the butter and egg from the refrigerator in advance, about an hour before cooking, the butter should become soft and the egg should warm to room temperature.

Wash the orange and, using a fine grater, remove the zest from it, erase only the top orange layer, it is this layer that contains essential oils, which will give the orange aroma to our liver, and the rest of the white part of the skin can taste bitter, so try to leave it all on the orange.

Place soft butter and sugar in a mixing bowl and beat until a fluffy light mass is obtained.

Add the egg and beat until smooth. By this point, the sugar should have completely dissolved.

Add orange zest and stir.

Sift the flour and baking powder into a separate container, add salt and mix very thoroughly, it’s convenient to do this with a whisk, so everything will mix well.

Add the dry ingredients to the butter mixture and mix well, at first you can use a mixer, but at the end you will most likely have to add it with your hands. You will get a rather sticky dough, collect it into a ball, cover with film and put it in the refrigerator for 1 hour.

In a small bowl or deep plate, mix cinnamon and sugar.

After an hour, take the dough out of the refrigerator, roll it into balls with a diameter of about 3 cm (I took 15 grams of dough for each ball). Roll each ball in a mixture of cinnamon and sugar.

Line a baking tray with baking paper or place a silicone mat. Place the balls at a distance of about 3 cm from each other. Bake for 10 minutes in an oven preheated to 200°C.

Orange cinnamon cookies ready, enjoy the wonderful taste and aroma!