Delicious Italian iced orange cookies that literally melt in your mouth. They’re perfectly sweet and have hints of orange juice and zest in every bite.
6 tablespoons butter, at room temperature
1/2 cup sugar
1 egg, at room temperature
1/3 cup fresh orange juice (or from the carton works too)
1 tablespoon orange zest
1/8 teaspoon almond extract
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
For the icing
1/2 cup powdered sugar
1 tablespoon fresh orange juice
1 teaspoon orange zest
1 tablespoon melted butter
1 tablespoon softened cream cheese
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
In the bowl of an electric mixer, cream together the butter and sugar for 1 minutes until well combined. Turn mixer to medium-low speed and add in egg (make sure it’s at room temp — you can do this by running the egg under warm water for 1 min); beating until well combined, smooth and creamy into the butter and sugar. Next beat in the orange juice, zest and almond extract for about 30 more seconds.
In a medium bowl, whisk together the flour, baking powder and salt. Add to the wet ingredients and mix together on medium speed until combined.
Drop about one heaping tablespoon full of dough onto prepared baking sheet, about 2 inches apart. You should end up with 14-16 cookies. Bake for 10-13 minutes until just barely golden brown on the edges.
Remove and allow to cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling completely. Repeat with remaining dough.
To make the icing: Once cookies have cooled, make the icing: add the powdered sugar, orange juice, zest, melted butter and softened cream cheese to a bowl. A drop of almond extract is also delicious in the icing, but please only do one drop if you’d like. Dip the top of the cookies in the icing then place back on the wire rack to allow icing to harden. Garnish with a little extra orange zest to make them pretty. Makes about 14-16 cookies.