"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Orange Vanilla Spice Cookies by SweetAmbs Recipe

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This recipe for Orange Vanilla Spice Cookies by SweetAmbs, by , is from Chomp!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Christie Rattee


1 cup (2 sticks) unsalted butter, softened
1-3⁄4 cups granulated sugar
1⁄4 cup agave nectar*
4 cups unbleached, all-purpose flour
1⁄2 teaspoon salt
1 teaspoon baking powder
2 teaspoons cardamom
Zest of 1⁄2 of a large orange
1⁄2 vanilla bean, scraped
1 teaspoon vanilla extract
2 large eggs

Preheat oven to 350oF.

Fit mixer with paddle attachment.** Cream butter and sugar on med-high speed until light and fluffy. Periodically stop mixer and scrape bowl. Add agave nectar and mix until combined.

Sift flour, baking powder, salt and cardamom in a separate mixing bowl. Use a whisk to combine ingredients. Set aside.

Zest orange directly into butter and sugar mixture. Add vanilla bean seeds and vanilla extract. Mix on low until combined. Add one egg and mix on low until incorporated. Scrape bowl. Add second egg and mix on low until incorporated.

Add flour, baking powder, salt and cardamom and mix on low.*** Stop mixer and scrape bowl. Continue mixing until dough pulls away from sides of bowl.

Divide dough in half and roll each half to a 1 thick rectangle. Wrap in plastic and chill for at least one hour in refrigerator or freeze the dough for later use.

Remove dough from refrigerator and let soften slightly. Roll dough on floured parchment to 3/16 thick. Chill sheets for another half hour.

Cut out cookies and freeze for 15 minutes. Bake at 350oF for 9-10 minutes or until the edges are a light golden brown. Rotate after 5 minutes.
Let cookies cool completely before decorating.

* If you cannot find agave nectar, you can use honey instead. The flavor will be affected slightly, but the texture of the cookie will remain the same.
** Use a hand mixer to cream the butter and sugar if you do not have a stand mixer with a paddle attachment.
***Hand mixer users: Use the hand mixer only to incorporate the ingredients. Once incorporated, turn off the mixer and continue to form the dough by hand. Do not over mix.

Makes about 2 dozen 3 inch round cookies




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