Orange Cookies Orange Shortbread

INGREDIENTS

2 sticks unsalted butter, softened to room temperature
½ cup sugar
¼ teaspoon vanilla extract
½ teaspoon orange zest OR orange extract
1-½ cups all purpose flour
¼ teaspoon salt, omit if using salted butter

DIRECTIONS

Preheat oven to 325° F. Sift together flour, and salt. Set aside. In deep mixing bowl with electric mixer, cream butter and sugar for at least 4-5 minutes or until light and extremely fluffy. Add sifted flour mixture to butter/sugar mixture and fold in completely. Scoop dough onto center of large ungreased baking sheet. With metal spatula or flat knife, spread dough evenly into a 9 inch square about ½ inch thick. Bake in middle of oven for 30-40 minutes or until center of square is firm to the touch. Top should be golden brown. Remove from oven, cut into squares and transfer carefully to cooling racks. Shortbread will keep up to 3 weeks in tightly covered tin or glass jar.

Orange Wafers

INGREDIENTS

3/4 cup flour
½ teaspoon baking soda
½ teaspoon salt
1 stick butter, softened room temperature
1 cup sugar
1 teaspoon orange extract
1 egg, room temperature
1-½ cups oats

DIRECTIONS

Preheat oven to 375° F and line cookie sheets with parchment paper. Sift flour, salt, and baking soda together in small bowl and set aside. Using electric mixer, cream together butter, sugar and orange extract until light and fluffy. Can take up to 5-6 minutes. Add egg and mix into creamed batter. Add flour mixture and blend gently. Add oats and fold in completely. Let dough refrigerate for 1 hour. Drop by teaspoonfuls on to baking sheets and bake for 8-10 minutes or until golden brown. Cool on cookie sheets first before removing to cooling racks.

OPTIONAL

Melt 6 ounces chocolate chips in microwave. Dip ¼ of cookie into chocolate and put on cooling rack on baking sheet. Refrigerate until chocolate gets hard. Store in tins or covered jars