Ingredients
The following ingredients have 4 Servings
- 4 1/2 cups (576g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 cup (2 sticks or 226g) salted butter, (room temperature)
- 1 cup (224g or 8 ounces) vegetable oil
- 1 cup (200g) granulated sugar
- 1 cup (125g) confectioners sugar
- 2 large (3.50 ounces - 4.0 ounces) eggs, ( room temperature)
- 2 teaspoons vanilla extract
- 8 ounces cream cheese, (room temperature)
- 1/4 cup (62.5g) confectioners' sugar
- 1 teaspoon orange extract
- 2 teaspoons orange juice, (I prefer fresh squeezed)
- 1 drop orange food coloring, (or more if desired)
Instruction
- Pre-heat oven to 375°F and line a few baking sheets with parchment paper. (I bake them at 350°F in a convection oven)
- In a large bowl, whisk together the flour, baking soda, and cream of tartar. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, oil, and sugars on medium-high speed until light and fluffy, scraping the sides as necessary.
- Reduce speed to medium and add the eggs, one at a time, mixing just until combined.
- Add the vanilla and mix until combined.
- Reduce speed to low and add the flour in three additions, scraping down the sides as necessary.
- In a medium bowl, beat cream cheese until smooth. (You can do this with a handheld mixer or in the clean bowl of your stand mixer.) Add in the confectioners' sugar, orange extract, orange juice, and food coloring, beating until well combined.
- Scoop out 1/4 cup of dough for each cookie, dividing dough ball in half.
- Flatten the bottom half of the cookie in your hand, then put a teaspoon or two of the orange cream cheese in the center. (You can fill them with up to a tablespoon of filling, just make sure the edges of the cookie dough can seal.)
- Place the top half of the dough over the filling, sealing the edges. Be sure to shape each cookie like a hockey puck so the edges do not burn.
- Bake for 15-17 minutes.
- Let cool on baking sheet before serving.
