I decided to use mine for a new recipe I've been wanting to try out: "Orange Zest Cookies with Orange Icing". They are made with fresh squeezed orange juice and are citrusy, sweet and delicious with tea (also with morning coffee - who can resist fresh baked cookies for breakfast?).
So if you're in the LA area and are looking for fun ways to give back, check out Food Forward and maybe you'll be inspired by whatever fresh produce you end up harvesting!
For 'Orange Zest Cookies' Recipe, read on...
11 tbsp. (5 1/2 oz.) unsalted butter
1 tsp. vanilla extract
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup freshly squeezed orange juice (2-3 oranges)
2 tbsp. grated orange zest (grate this before juicing)
2 cups (8 oz.) flour (I used white whole wheat flour & it was great)
2 cups (8 oz.) powdered sugar
2 tbsp. (1 oz.) unsalted butter, softened
1 tbsp. grated orange zest
1/4 tsp. vanilla extract
1/8 tsp. salt
2 tbsp. (1 oz.) freshly squeezed orange juice
1. Preheat your oven to 350 degrees.
2. To make your cookie dough: Cream your butter & sugar in a bowl along with your vanilla, baking powder, baking soda & salt. Beat in the egg, and then the orange juice & zest (the mix will look kind of curdled - don't worry, that's normal). Mix well. Then add your flour & mix until smooth.
3. Drop dough by the teaspoonful onto your baking sheets and bake for 10-12 minutes, or until the edges start to turn a light, golden brown. Remove & let cool.
4. To make your icing: In a new bowl, beat your sugar, butter, orange zest, vanilla & salt. Then add your orange juice & beat until blended & smooth.
5. Once your cookies are cool, top with icing & enjoy! (I like to keep my icing in a pretty little jar next to the cookies & spread it on whenever I'm ready to eat one).