Orange Almond Cookies

• Vegetarian

• Produce

  • 1 tbsp Zest, orange

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 2 cup Powdered sugar
  • 1/4 tsp Salt
  • 1 Sugar, coarse

• Nuts & Seeds

  • 1 cup Almonds, ground

• Drinks

  • 5 tsp Orange juice

• Dairy

  • 1 stick Butter

• Beer, Wine & Liquor

  • 4 tsp Grand marnier

Found on platedcravings.com

Description

Directions

• In a large bowl using a hand-held mixer or a stand mixer fitted with the paddle attachment combine all the cookie ingredients except the coarse sugar on low speed. Switch to medium speed and beat for 2 minutes until a thick and slightly sticky dough forms.
• Turn the dough out onto a floured work surface and divide into three. Shape each dough piece into a 6-inch log, about 1.5 inches in diameter. Wrap the logs in plastic wrap and chill in the refrigerator for at least 4 hours and up to 2 days.
• Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
• Roll each log in coarse sugar. Slice each log into 0.3 inches thick cookies and place cookies on baking sheets about 1.5 inches apart.
• Bake the cookies for 11 minutes or until slightly brown around the edges. Allow to cool for 5 mins on the baking sheet, then transfer to cooling rack to cool completely.
• Combine powdered sugar and orange juice until a thick icing forms. Decorate cookies with the icing and let dry completely. I like to use a zip lock bag to do this.
• Cookies stay fresh covered at room temperature or in the fridge for up to one week.

Nutrition