As our month-long ode to cookies has gone on, it seems that the cookie recipes that we've been sharing have become increasingly involved, with complicated techniques, hours of chilling, and a whole slew of dishes to clean after. Don't get me wrong, all of the cookies we've featured have been nothing short of delicious, but during these pre-holiday crunch days we need simple, easy recipes in our back pockets.
These Orange-Infused Rounds from Fany Gerson's My Sweet Mexico have that wonderful chewy quality of a great sugar cookie with just the right amount of warmth from orange zest and cinnamon. They are comforting, both to bake and to eat.
The recipe calls for the dough to be formed into little rings, but in the spirit of keeping things simple, I opted to roll out the dough and cut out little rounds with a cookie cutter. Simple, sweet, and and happily baked in hardly anytime at all, these Orange-Infused Rounds are the perfect baking project for this time of year.
Bake the Book: Orange-Infused Rounds
About This Recipe
|Yield:||2 1/2 to 3 dozen cookies|
- 2 cups all-purpose flour, plus a little extra for rolling
- 1 1/2 tablespoons baking powder
- 9 tablespoons unsalted butter, at room temperature
- 1 1/2 cups sugar
- 3 eggs, separated
- 1 tablespoon grated orange zest
- 1/2 cup sugar plus 1 teaspoon freshly ground canela or cinnamon
In a large bowl, combine the flour and baking powder. Beat the butter with a wooden spoon or in a mixer using the paddle attachment for a couple of minutes. Add the sugar and beat until light and fluffy. Add the egg yolks one at a time, then add the orange zest. Scrape down the sides of the bowl and beat until thoroughly combined. Gradually add the flour mixture and beat until incorporated. Knead on a lightly floured surface until a smooth and uniform dough is formed, 3 to 5 minutes.
Using your hands, roll out pieces about 5 inches long and 1/2 inch thick, starting in the center and rolling outward so that the pieces are evenly thick. Connect one end of each piece to the other, making a ring, and place on a parchment paper–lined baking sheet at least 1 inch apart (they will spread a little). Refrigerate until firm to the touch, 10 minutes or so.
Meanwhile, preheat the oven to 350°F.
Beat the egg whites lightly with a fork, brush the tops of the rosquillas, and carefully dip the tops into the cinnamon-sugar mixture. Bake until they are lightly golden around the edges, 10 to 15 minutes, and transfer to a wire rack to cool. These are best the day they are made.