Monday, February 18, 2008

Vanilla Orange Icebox Cookies

Vanilla Orange Icebox Cookies
makes 8 cookies
2 tablespoons sugar
1 1/2 tablespoons unsalted butter, at room temperature
1 quail egg
1/4 teaspoon vanilla extract
1/2 teaspoon grated orange zest
1/4 cup plus 1 tablespoon all-purpose flour, plus additional for dusting the work surface and your hands
1/8 teaspoon baking powder
1/8 teaspoon salt
1. Cream the sugar and butter in a medium bowl with an electric mixer at medium speed for about 2 minutes, until fluffy and pale yellow. Beat in the quail egg, the vanilla, and the orange zest until smooth. Using a wooden spoon, stir in the flour, baking powder, and salt, just until incorporated. Do not use an electric mixer or the cookies will be overmixed and tough.
2. Dust a clean, dry work surface with flour. Turn the dough onto the work surface, dust your hands with flour, then roll the dough between your palms and the work surface into a small log, about 2 3/4 inches long and 1 1/2 inches in diameter. Wrap the dough in plastic wrap and place it in the refrigerator to firm up, for at least 1 hour or up to 5 days.
3. Position the rack in the middle of the oven and preheat the oven to 350 F. Use a nonstick cookie sheet, or a regular one lined with either parchment paper or a silicon baking sheet. Unwrap the dough and cut it into 1/4-inch-thick slices. (Cut off the ends for perfect cookies.) Place the cookies on the cookie sheet at least 1 inch apart. Bake for 10 minutes, or until firm. Cool for 2 minutes on the cookie sheet, then transfer to a wire rack to cool completely. The cookies can be stored in a sealed container at room temperature for up to 3 days.
Adapted from Cooking For Two by Bruce Weinstein & Mark Scarbrough