Citrus Cookies
These buttery citrus cookies combine the zest of fresh oranges, lemon olive oil, and a hint of black pepper for a subtly unique flavor. Perfectly tender and easy to make, this recipe yields 30 cookies that are ideal for any occasion.
Citrus Cookies
Bright and tender, these citrus cookies balance the sweetness of orange zest with the subtle heat of black pepper. This easy recipe makes 30 cookies that are perfect for pairing with tea or enjoying as a light dessert.
Ingredients
- 6 ounces (1½ sticks) butter
- 2 teaspoons lemon olive oil
- 4 ounces (just under ½ cup) sugar
- Zest of 1 large orange, you can also use blood oranges, when in season
- ½ teaspoon freshly ground pepper
- 10 ounces (2¼ cups) flour
Instructions
- Preheat the oven to 300°.
- Place the butter in a standing mixer fitted with a paddle attachment. Beat on medium speed until soft and fluffy. Add in the lemon olive oil and sugar, and beat again until well combined, scraping down the sides of the mixing bowl occasionally.
- Add in the orange zest, pepper and half the flour and mix together at slow speed. Add in the remaining flour and mix again until the dough has just come together. Remove the dough from the bowl and combine into a ball.
- Lightly flour a countertop or clean work surface and place the dough in the center. Gently roll out the dough until it is approximately 1⁄4-inch thick. Using a round, fluted cookie cutter, cut out the cookies and then place them on a parchment-lined baking sheet.
- Cook the cookies for 35–45 minutes in the center of the oven. They should be a pale golden color. Place them on a wire rack to cool. They will keep for several days in a sealed container.
Nutrition
Calories: 92kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 37mg | Potassium: 13mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 144IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 0.4mg
Pascale Beale
Chef, teacher and food writer, Pascale Beale, owner of Pascale’s Kitchen, grew up in an eccentric European family who cherish food, wine and the arts. She is the author of 10 Mediterranean-style cookbooks, including the best sellers Salade and Salade II. Her food memoir, 9’ x 12’: Adventures in a Small Kitchen, a multi-media book, is hosted on Substack. Her latest cookbook is Flavour: Savouring the Seasons.
