Ingredients

The following ingredients have 12 Servings
  • ¾ cup granulated sugar
  • Zest of 1 orange
  • ½ cup unsalted butter
  • 2 eggs
  • ¼ cup milk
  • 1½ teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 egg yolk
  • 1½ teaspoons water

Instruction

  • In a large mixing bowl, use your fingertips to rub together the sugar and orange zest until all of the sugar is evenly moistened with the zest.
  • Add the butter and beat on medium-high speed for 5 minutes, stopping to scrape the sides of the bowl occasionally, until the mixture is pale, light and fluffy.
  • Add the eggs one at a time, beating for a full minute on medium speed after each addition. Add the milk and vanilla extract and beat to combine.
  • Sift the flour, baking powder and salt into the dough a little at a time, and beat on low speed until just combined. Use a rubber spatula to give the dough a final mix and incorporate any pockets of flour. The dough should be soft, but not sticky. Cover with plastic wrap and allow to rest for 20 minutes.
  • Preheat oven to 400 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
  • Using about 2 tablespoons of dough at a time (or a medium cookie scoop), roll the dough into 7-inch ropes and then shape as desired: braids, circles, pinwheels, "S"s, etc. Place at least 2 inches apart on the prepared baking sheet.
  • In a small bowl, whisk together the egg yolk and water for the egg wash. Brush over the shaped cookies.
  • Bake, one sheet at a time, until golden brown, about 20 minutes. Allow to cool on the baking sheet, then store in an airtight container for up to 2 weeks.