Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 egg
- 1/4 cup fresh orange juice
- 1 tablespoon orange zest
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
Special equipment needed:
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups and spoons
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a separate large bowl, cream together the butter and sugar until light and fluffy.
4. Beat in the egg, orange juice, orange zest, vanilla extract, and ground cinnamon until well combined.
5. Gradually add in the dry ingredients, mixing until just combined.
6. Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 12-15 minutes, or until the edges are lightly golden brown.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 12-15 minutes
Total time: 30 minutes
Temperature:
350°F (175°C)
Serving size:
Makes 24 cookies
Nutritional information:
Calories: 120
Total Fat: 5g
Saturated Fat: 3g
Cholesterol: 20mg
Sodium: 60mg
Total Carbohydrates: 18g
Dietary Fiber: 0g
Sugars: 10g
Protein: 1g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe to 1/4 teaspoon.
- If you don't have fresh orange juice, you can use bottled orange juice instead.
- You can substitute lemon zest for the orange zest if desired.
Variations:
- Add 1/2 cup of chopped nuts, such as almonds or pecans, to the dough for added texture and flavor.
- Replace the orange juice and zest with lemon juice and zest for a lemon-flavored version.
- Add 1/2 cup of dried cranberries or raisins to the dough for a fruity twist.
Tips and tricks:
- Make sure the butter is at room temperature before creaming it with the sugar to ensure a smooth and creamy texture.
- Don't overmix the dough once you add the dry ingredients, or the cookies may become tough.
- Use a cookie scoop or spoon to ensure that the cookies are all the same size and bake evenly.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
To reheat the cookies, place them in a 350°F (175°C) oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Arrange the cookies on a platter and sprinkle with powdered sugar for a festive touch.
Garnishes:
Garnish the cookies with a small piece of candied orange peel or a sprinkle of chopped nuts.
Pairings:
Serve the cookies with a cup of hot tea or coffee for a cozy treat.
Suggested side dishes:
These cookies are perfect on their own, but you could also serve them with a scoop of vanilla ice cream for a decadent dessert.
Troubleshooting advice:
- If the cookies spread too much during baking, try chilling the dough in the refrigerator for 30 minutes before baking.
- If the cookies are too dry, try adding a tablespoon of milk to the dough to moisten it.
Food safety advice:
Make sure to wash your hands and all utensils thoroughly before preparing the dough to prevent the spread of bacteria.
Food history:
Bizcochitos are a traditional cookie from New Mexico, often served during holidays and special occasions. They are typically flavored with anise and cinnamon, but this version uses orange for a fresh twist.
Flavor profiles:
These cookies have a sweet and citrusy flavor, with a hint of cinnamon.
Serving suggestions:
Serve these cookies as a sweet treat after dinner, or enjoy them with a cup of tea or coffee for a midday snack.
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Region: Peruvian