This simple, soft & chewy sugar cookie pairs beautifully with an espresso. I’ll be making a batch with almonds in the near future. These disappeared too fast.
Soft Sugar Cookies
makes 36-40
2 cups AP flour
1/2 cup powdered sugar
1/2 cup extra-fine granulated sugar
1/4 tsp salt
2 tsp freshly ground anise seed
1 large egg
1/4 cup European style butter
1/4 cup light olive oil
1 tsp vanilla extract
2 TBSP freshly squeezed orange juice, plus 1-2 TBSP if needed
Combine dry ingredients. Set Aside.
Cream butter, olive oil, egg and vanilla extract. Slowly add dry ingredients, stirring gently to combine. Add 2 tablespoons of fresh orange juice to create a firm dough that holds together well. If needed, add additional juice 1 tablespoon at a time until desired consistency is achieved. Roll dough into a log (approximately 2″ thick). Wrap dough in plastic wrap. Place in fridge for at least one hour.
Preheat oven to 350 degrees. Remove dough from the fridge and slice into scant 1/2 inch slices. Place slices evenly separated on a parchment lined cookie sheet. Bake at 350 for 13-15 minutes. (For crispier cookies, bake 18-20 minutes)
Let cool. Then, dust with powdered sugar to garnish.
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