Touch of Nectar

{October 19, 2008}   Cookie of the Week #3 – Cinnamon Orange Cream Cheese Cookies

In keeping with the fall flavors I’ve had going in my kitchen lately, I chose a cookie for this week that had spices that remind me of fall – orange and cinnamon. I just wish I had a more seasonally appropriate cutter. My maple leaf would have been too big for these. Time to go shopping! lol.

These cookies are nice little buttery things. A bit like a shortbread cookie, but more tender. Not too soft, or too dry, but perfect to have with a cup of tea or hot chocolate. They are golden and freckled with with bits orange and brown throughout.I upped the amount of spices and orange zest and ended up with a nicely flavored cookie. I did refrigerate the dough overnight and I think that was overkill because I had to let the dough warm up some before I was able to roll it out. An hour in the fridge would have been plenty. And next time I want to put some crystal sugar sprinkles on the top since they look a bit naked. Orange would be pretty (I didn’t have any) or plain white even. in order for that to work I would need to brush the tops of the cookies with water, egg or milk. The sugar won’t stick otherwise.

The dough and the cookies themselves would freeze well. I was tempted to freeze some of the cookies (pre-baking) for quick cookies, but I knew hubby would eat the whole batch this week. (He shares with the construction crew at work).

Cinnamon Orange Cream Cheese Cookies

2 1/4 cups all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon allspice
1/8 teaspoon salt
2/3 cup butter, softened
1 (3 ounce) package cream cheese, softened
1/2 cup sugar
3 tablespoons
orange juice
2 teaspoons grated 
orange peel
Mix together flour, cinnamon, allspice and salt. In medium bowl, using electric mixer set on low, beat together butter and cream cheese. Beat in sugar . Add orange juice and peel.

Add flour and spices, and beat until combined. Do not overbeat.

Chill dough, wrapped in plastic wrap for 2 – 2 1/2 hours or until dough is firm.

Preheat oven to 350°F. Roll dough on a lightly floured surface until it is about 1/8 inch thick. Cut into your favorite cookie shape. (keep them small)

Bake on a lightly greased cookie sheet in preheated 350°F oven for 8 to 10 minutes or until edges are lightly browned. Cool on wire racks.



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