12835 Preston Road #302, Dallas Texas 75230 972-789-9610
Holiday Hours M-F 11:00am-6:00pm Sat 10:00am-5:00pm Sun Closed
Ingredients:
| 3 Cups | All-Purpose Flour |
| 2 Cups | Granulated Sugar |
| 1 tsp | Salt |
| 2 tsp | Baking Powder |
| 2 tsp | Orange Zest, finely grated |
| 1 Cup | INFUSED Blood Orange Olive Oil |
| 2 Large | Eggs, room temperature, whisked |
| 2 TBSP | Orange Juice, freshly squeezed |
| For Garnish | Powdered Sugar |
Directions:
Preheat the oven to 350 degrees F.
In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl, add the sugar, INFUSED Blood Orange Olive Oil, orange juice, and eggs. Beat on medium speed until thick and creamy, about 3 minutes.
In a separate bowl, whisk together the flour and remaining dry ingredients. Add the dry ingredients to the wet ingredients in three additions, beating in-between additions until no dry spots remain.
Pipe the cookie dough using a pastry bag (with star-shaped piping attachment if available), onto a parchment-lined cookie sheet, portioning approximately two teaspoons of dough per cookie. Alternatively, use two spoons to drop batter onto the cookie sheet. Bake in the center of the oven for 10 minutes.
Increase the heat to 425 F and bake for an additional 2 minutes until golden-brown. Remove the cookies to a rack to cool. Repeat with the remainder of the dough. When fully cooled, dust with powdered sugar.
Yields about 48 cookies.
