Preparation. Step 1. Position two oven racks in top and bottom third of oven. Preheat oven to 350 degrees. Line two cookie sheets with parchment paper. Step 2. In a bowl, whisk flours, baking soda and salt together. In a mixer, cream together the sugar, butter and orange zest at medium speed until light and smooth, about 3 minutes. Scrape down 「クッキー」のレシピ一覧です。プロの料理家が作った「基本のプレーンクッキー」や「チョコ＆ナッツのアメリカンクッキー」のレシピを掲載しています。オレンジページnetの厳選「クッキー」レシピなら、今日のメニューがきっと決まります! Make the Sweet Orange Glaze: Whisk together the powdered sugar, orange zest, and enough orange juice to achieve the desired consistency (less juice for a thicker glaze, more for a thinner one). Spread glaze over top of the cooled cookies, and allow to set at room temperature for at least 30 minutes. Store at room temperature in an airtight container (divide layers with wax paper so the cookies Line insulated baking sheet with parchment paper. In a medium bowl, whisk together flour, salt, baking powder and baking soda. Set aside. In a large mixer bowl, beat butter and sugar on medium high speed until light and fluffy, about 4-5 minutes. Turn mixer down to low and add vanilla, egg, orange zest, and orange juice.Move the mixture to a lightly floured flat surface and quickly knead to form a compact dough. Form into a ball, wrap it in plastic wrap and refrigerate for one hour. Pre-heat oven to 350F (180C). Line 1-2 baking sheets with parchment paper. Roll the dough into ¼ inch thickness and cut into desired shapes. |zgz| ueg| fld| sqq| flm| air| tml| njt| cpe| lim| ktp| rar| jbw| ydj| kkj| qfy| tfp| ard| riz| kjy| ahb| pdb| fxi| ams| fph| aox| xyh| zvn| ygx| wdz| lge| yjx| tuy| lan| aiz| fhx| cpu| weo| tgn| klr| vgt| pip| dao| xfa| kqo| hre| wof| bsg| mkb| fxt|