Sunday, April 22, 2018
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Orange Cornmeal Crisps

Orange Cornmeal Crisps

2 cups all-purpose flour

1 cup fine cornmeal, divided

2 teaspoons baking powder

¼ teaspoon salt

1 cup (2 sticks) unsalted butter, room temperature

1 cup sugar

1 large egg

2 teaspoons orange zest

½ teaspoon orange extract

For the glaze:

2 cups confectioners' sugar, sifted

Zest and juice of 2 medium oranges

Pinch of fine sea salt

In a medium bowl, whisk together the flour,

¾ cup of the cornmeal, baking powder and salt; set the mixture aside.

Using an electric mixer set on medium speed, beat the butter, sugar and egg until creamy, scraping the bowl often, about 2 minutes. Reduce the speed to low; add the flour mixture, zest and orange extract, and beat until the mixture pulls away from the sides and forms a dough, about 1 minute.

Divide the dough in half and form each half into a 12-inch-long, 1 ½-inch-wide log. Cover the dough in plastic wrap and chill until firm, about 1 hour in the fridge or 20 minutes in the freezer.

Heat oven to 350 degrees. Line two rimmed cookie sheets with parchment paper. Spread the remaining cornmeal on a small flat tray; roll each log in the cornmeal to coat. Cut the logs into ½-inch-thick slices and place the slices

1 inch apart on the sheets. Bake until the cookies are deep golden brown around the edges, about 10 to 12 minutes, rotating the sheets halfway through. Cool on a wire rack about 5 minutes, then transfer the cookies to rack to continue cooling.

To make the glaze: Stir together the confectioners' sugar, zest, ¼ cup of the orange juice and the salt. If needed, add more juice, a teaspoon at a time, until the glaze has a flowing consistency. Spoon a few teaspoons of the glaze onto each cookie.

Yield: About 5 dozen.

Freezeworthy: Yes, but cool completely first. The glaze flattens a bit in the freezing, so if you'd like a fresher look, freeze cookies then glaze after thawing.

Submitted by Joyce Hartman, Palm Harbor, and Patricia Kucera, Seminole

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