Italian Style Blood Orange Cookies
3 cups unbleached organic flour (I like to use Pamela's GF Artisan Flour Blend or Bob's 1:1 GF Flour)
2 cups granulated cane sugar
1 teaspoon salt
2 teaspoons baking powder
2 finely grated orange peel
1 cup Blood Orange (fused) Agrumato Olive Oil
2 large room temperature eggs, whisked
2 tablespoons fresh squeezed orange juice
Powdered sugar for garnish
Preheat the oven to 350 F.
In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl, add the sugar, orange agrumato 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 fitted with a star shaped pastry, portioning approximately two teaspoons of dough per cookie, onto a parchment lined cookie sheet pan. 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 to aid in creating a golden brown exterior. 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
EASY CANNOLI DIP
- 1 (15 ounce) container ricotta cheese, drained (about 2 cups)
- 1 (8 ounce) package mascarpone cheese (about 1 cup) (if you don’t have mascarpone, can use cream cheese instead)
- Original recipe calls for: 1 1/2 cups confectioners' sugar, sifted (to make it a low sugar recipe, use ½ cup-1 cup of honey depending upon how sweet you want it. Mascarpone is super soft anyway and by adding more liquid, you may have to stiffen it up with 1-2 TBSP of corn starch)
- 1 teaspoon vanilla extract (I also like to use 1 teaspoon almond extract)
- 1 cup miniature semisweet chocolate chips
- Southern Olive Cinnamon Pear or Dark Chocolate Balsamic Vinegar to drizzle on top for a finishing touch if desired
- In a medium bowl, beat ricotta cheese and mascarpone cream cheese together until smooth. Slowly add the confectioners' sugar and vanilla. Continue to mix until the sugar is completely incorporated. With a rubber spatula or large spoon, fold the mini chocolate chips into the cheese mixture.
- Cover the bowl in plastic wrap and chill in the fridge for at least 10 minutes or up to two days. Serve with pizzelle cookies or waffle cones broken into chip-size pieces to scoop cannoli dip and enjoy!
- Drizzle Balsamic Vinegar for a nice finishing touch