- 280 g flour
- 80 g sour cream
- 80 g sugar
- 80 g butter
- 1 egg
- 0.5 tsp. baking powder
- a pinch of salt
- 1 orange (I have 250 g)
- 30 g sugar
- 1 tbsp. l. starch
- yolk (for lubrication)
- nuts for sprinkling (optional)
Today I am very, very delicious cookies! The principle of preparing dough and molding is similar to, but only the dough contains sugar and dough with a larger amount of sour cream, the ratio of proportions is simple, almost 80 of everything, except for flour, it’s easy to remember)) A whole orange is used in the filling, so the baked goods turn out incredibly aromatic, and very tasty. After baking, the cookies didn’t last even a day, they were eaten instantly))
P.S. The cookies are not very sweet, so increase the amount of sugar if desired.
Preparation:
Prepare the dough.
Place flour, sugar, baking powder and a large pinch of salt in a food processor.
Add cubes butter. The quality of butter is very important for good taste, therefore, I will not tire of repeating - choose quality product, preferably 82% fat.
Grind.
If you don't have a food processor, you can simply rub the flour and butter with your fingertips.
Add egg and sour cream (I used 20%). Both from the refrigerator.
Quickly knead the dough, then gather it into a ball with your hands. Do not knead for a long time, only as little as possible to gather it into a ball.
Place in the refrigerator for 30 minutes.
Let's prepare the filling.
It is very important to check if the orange is bitter!
Try a piece of peel with the white part if it's piquant orange flavor with a subtle pleasant bitterness, then use the first method. If the peel is quite bitter, then use the second method.
First method. Cut the orange into slices and remove the seeds, if any. Grind in a blender (along with the peel), add sugar and starch, and grind again, you get a fairly thick and homogeneous mass.
Second method. The same one I used in - . You only need to peel off the colored layer of the zest with a vegetable peeler, and remove the white layer (it’s called albedo), which is what’s bitter in this case. And grind the remaining peeled orange and colored zest in a blender, then also add sugar and starch, and grind again.
P.S. If your mass turns out to be liquid, no matter what method you used to prepare (although this is more important for the second method since we removed the albedo, and it contains most of the pectin, which gives a thick consistency), then be sure to transfer the mass into a saucepan with thick bottom, boil over heat until thick and cool completely.
I hope I didn’t confuse you with my long explanation)) I used the first method and didn’t cook the mass, there was no need, it turned out very thick anyway. But it all depends on the particular orange!
Forming cookies.
Roll out the dough into a large rectangle, approximately 3-4 mm thick.
Apply the filling evenly, not reaching a couple of centimeters at the far edge.
Wrap in a tight roll.
Brush with lightly beaten yolk in a bowl. Cut into 16 pieces.
Hello to all lovers of delicious food. Today we will share with you a recipe for making delicious and tender orange cookies.
Ingredients of this cookie:
For the test
- 3 cups flour
- 120 g butter
- 75 g sugar
- 2 eggs
- 5 tbsp. spoons of sour cream
- 1 teaspoon of soda (without a slide)
- 0.5 tsp salt
For filling
- 1 orange
- 160 g sugar
- 1 tbsp. spoon of starch (heaped)
How to make orange cookies
Prepare orange cookies we'll start with the test. To do this, first mix the butter and sugar and grind well.
After mixing the butter and sugar, add the rest of the ingredients. Break the eggs, add sour cream, soda, salt and mix everything until smooth.
After mixing, pieces of butter may remain, but this is not a problem. Then lastly add 3 cups of flour and knead the dough. The dough should be soft and pliable like plasticine.
Place the finished dough in a bag and put it in the refrigerator for 30 minutes. While the dough is in the refrigerator, we will prepare the filling.
How to make orange filling for cookies
We take an orange and wash it well, because we will not peel it. The orange needs to be cut into small slices, without throwing anything away except the seeds, if any. The whole orange will need to be ground in a blender, or passed through a meat grinder to make porridge.
Add sugar 160 g and starch to the orange. Mix well.
It is advisable to make the orange filling the day before making the cookies and place it in the refrigerator. This is so that the filling becomes thicker and so that it does not spread too much over the cookies when you cook them.
After half an hour, take the dough out of the refrigerator. Now you need to roll it out onto cookies. Divide the dough into four parts and begin to roll out one part at a time. Try to roll out the dough so that it more or less resembles a rectangle. About 3-4 mm thick.
Place the filling on the rolled out dough and distribute it evenly over the entire surface, leaving a little space from the far edge so that when wrapping the dough into a roll, excess filling does not squeeze out.
And wrap it in a roll
Carefully pinch the edges of the dough. Then cut the entire roll into small rolls and place them on a baking sheet. Cover the sheet with parchment paper. The filling will still leak a little, but that's okay. The starch in the filling will prevent it from leaking too much.
Preheat the oven to 180 C° and bake the cookies for 20-25 minutes. There is no need to brown the cookies too much. After 25 minutes, our cookies are ready.
These sunny cookies are a great option for drinking tea with your loved ones. It will be especially loved by little fidgets who love bright and delicate pastries, created on the basis of a tropical fruit. Plus, orange cookies are one of those flour-based dishes that only require a few ingredients to make. The main condition is to choose a high-quality orange, juicy and aromatic.
This recipe is basic, it can be changed and supplemented at your discretion. And although the orange cookies prepared according to this recipe turn out to be self-sufficient and very appetizing, you can decorate them by covering them with chocolate or protein icing.
Ingredients To make orange cookies:
- wheat flour – 1.5 cups
- sugar – 120 g
- orange – 1 pc.
- vegetable oil(refined) – 100 ml
- baking powder for dough – 1 tsp.
Recipe orange cookies:
Place the orange in a deep saucepan, add water and cook for 8-10 minutes. This is done so that the citrus peel loses its bitter taste.
Then the orange needs to be cooled and cut into small segments.
Using a blender, grind the orange fruit and transfer the orange “puree” to a deep bowl.
Add sugar to the citrus mass and mix the ingredients.
Then add refined vegetable oil and stir.
At the next stage, add flour and baking powder to the orange mixture.
Mix the ingredients thoroughly. The orange cookie dough should be soft and light. If it is too liquid, add another 2-3 tablespoons of flour.
Using a rolling pin, roll out the dough to a thickness of 8-10 mm. Cut out cookies of any shape, place them on a refractory pan, bake at 180 degrees for 14-17 minutes.
Orange baked goods should not change their color, thanks to this they remain tender and juicy inside.
The fragrant orange cookies are ready!
Bon appetit!
Hello dear!
This orange cookies with very soft delicious dough, but its most important decoration is the amazing fragrant, juicy filling made from orange with sugar and cinnamon, not cloyingly sweet - just right. Very tasty, a little unusual combination. I tried it on my family, took it to guests for a treat - everyone really liked it!
I share my delight and invite you to try it.
Ingredients for orange cookies:
Dough:
- 50 g butter
- 80 g sugar
- 80 g sour cream (3 tbsp) - can be replaced with natural yogurt
- 1 egg
- 300 g flour (or 2 cups, or 500 ml)
- 0.5 tsp. baking powder
Filling:
- half a large orange
- 80 g sugar
- 1 tbsp. l. starch (for thickness)
- 0.5 tsp. cinnamon (optional)
Preparing orange cookies:
We use softened butter. To do this, you can keep it at room temperature or put it in the microwave on the “Defrost” mode for 30-60 seconds.
Grind butter with sugar. You can do it manually with a spoon, or with a mixer.
Add egg, sour cream, mix.
Then sift the flour and add baking powder. Start mixing with a spoon or mixer.
The dough is tight, so then we form a bun with our hands. The dough turns out smooth and plastic. Wrap it in cling film to prevent it from drying out. Place the dough wrapped in film in the refrigerator and let the dough rest. Let it sit for 15-20 minutes, during which time we will prepare the filling.
To fill this amount of dough you will need half a large orange. Wash the orange, cut off half and cut it into large pieces. Cut it together with the peel! We take out the seeds, it is better to remove the white partitions on the slices.
Grind the orange pieces in a blender.
Add sugar, starch, cinnamon, and beat the filling in a blender again.
Take the dough out of the refrigerator and roll it into a rectangle (I got a rectangle about 30x25 cm). The dough is smooth, does not stick to the rolling pin, rolls out well, so there is no need to add flour. It is very convenient to roll out on a silicone mat.
Place the filling on the dough and smooth it out. At the same time, on one edge of the dough (farthest from you) we leave a strip free of filling, so that later it will be convenient to roll the roll.
Roll up the roll, moving towards the edge of the dough free from the filling. Turn the roll seam side down so that the cookies do not unroll during baking.
Using a sharp knife, cut the roll into cookies about 2.5 cm thick. I got 14 pieces.
Place the cookies on a greased baking sheet, a short distance from each other.
Place in an oven preheated to 220 degrees and bake for 15-20 minutes.
It’s very tasty, soft, very aromatic, moderately sweet, I invite everyone to try it!
By the way, to keep the cookies soft, do not store them outdoors (unless you have to store them, of course). Place in a bread bin or cover with a towel.
I wish you all the best and a pleasant, bright, eventful summer!
And I went to prepare okroshka and cook honeysuckle compote)
With love, Elena Nazarenko
- Soften the butter at room temperature and mix with sugar. Add three tablespoons of sour cream and beat in the egg. Mix thoroughly, add a pinch of salt and half a teaspoon baking soda or one spoon of baking powder for dough.
- Add sifted flour in small quantities and knead into a loose dough. Transfer the dough into a plastic bag and refrigerate. Meanwhile, while the dough is resting, prepare the filling.
- Remove the zest from the orange. Remove the pulp from films and seeds. Place the freed orange pulp into a blender bowl, add the zest, sugar and a tablespoon of starch and beat with a blender until smooth. Roll out the chilled dough with a rolling pin on a floured table into a cake 4 mm high.
- Spread the orange filling evenly and once again level it with a knife blade over the entire surface, not reaching a couple of centimeters to one of the edges. Roll the dough with the filling into a roll towards the ungreased edge.
- Transfer the roll to a flat board and put it in the refrigerator while the oven preheats. Preheat the oven to 220 degrees. Remove the roll from the refrigerator and cut into small portions with a sharp knife that does not crush the edges.
- Post soft cookies With orange filling on a greased baking sheet at a short distance from each other, grease with mashed yolk and bake for about 20 minutes.
