RUBYSNAP JUDY ORANGE CREAM COOKIES

This RubySnap Judy Orange Cream Cookie starts with a citrus orange dough using fresh orange zest and a touch of sour cream.  Adding cornstarch and baking powder creates a soft cookie that stays that way.  This Orange Cream cookie is topped with a sweet orange cream cheese frosting made with butter, cream cheese, powdered sugar, and orange zest. It’s like eating a creamsicle in cookie form.

It may be a shocker but I am not a huge kitchen gadget person. I don’t have a pineapple corer, an apple peeler, or any of those specialty kitchen helpers. But I have to say that I love my zester and use it ALL of the time. I used a grater before but it grate some of the bitter white parts of the citrus and completely change the flavor of the dishes.  This is the one that I picked up years ago — my favorite zester.

Ingredients

• 1 cup Butter softened
• 2 cups Sugar
• 2 Eggs
• 1/4 cup Sour Cream
• 2 Tablespoons Orange Zest
• 3 cups Flour
• 1/2 teaspoon Cornstarch
• 1/2 teaspoon Baking Powder
• 1/2 teaspoon Salt
• Sweet Orange Cream Frosting:
• 1/2 cup Butter softened
• (1) 8-ounce pkg. Cream Cheese softened
• 3 cups Powdered Sugar
• 2 teaspoons Orange Zest

Instructions

1. Preheat oven to 350 degrees.
2. In large bowl, cream together butter and sugar until light and fluffy -- about 4 minutes.
3. Add eggs, sour cream, and orange zest and cream together.
4. Stir in flour, cornstarch, baking powder and salt.
5. Chill dough for at least 30 minutes.
6. Roll dough into balls and drop dough onto cookie sheets.
7. Bake for 11-14 minutes.
8. .....................................

for full instruction please see : www.modernhoney.com

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