This recipe appears in:Bake the Book: Orange Butter Drops
- 3/4 cup granulated sugar
- Grated zest of 1 orange
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon table salt
- 1 cup (2 sticks) unsalted butter, cold, cut into pieces
- 1 teaspoon vanilla extract
- 3 tablespoons cream cheese, at room temperature
- 2 tablespoons fresh orange juice, or more if needed
- 1 cup confectioners’ sugar, or more if needed
- 1/2 cup unsweetened shredded coconut
Put the granulated sugar and the orange zest in a medium bowl. Using
both hands, rub the sugar into the orange zest. Put the mixture in the
bowl of an electric mixer fitted with the paddle attachment, and add
the flour and salt. Mix on low speed for 30 seconds.
With the mixer running on low speed, gradually add the pieces of
butter. When the mixture begins to look like crumbs, add the vanilla.
Gradually add 2 tablespoons of the cream cheese. When the dough
starts to clump together, turn it out onto a lightly floured work surface.
Knead it by hand for a few seconds until it is fully combined.
Preheat the oven to 350°F.
Scoop out a small round of dough, about 1 tablespoons in size. Roll
the scoop into a ball, place it on a parchment paper–lined baking sheet,
and gently press the ball. Repeat, leaving 1 inch between cookies. Bake
for 14 to 16 minutes, or until golden around the edges. Transfer to a
wire rack to cool.
Prepare the glaze: In the clean bowl of an electric mixer fitted with the paddle attachment, combine the remaining 1 tablespoon cream cheese, the orange juice, and the confectioners’ sugar. Mix on low speed for 30 seconds. Increase the speed to medium and mix for 2 more minutes.
The glaze should be as thick as glue.
Spread the coconut on a plate. Dip the top of each cookie into the glaze,
dip into the shredded coconut, and let set for 20 minutes.