Buttery Orange Sugar Cookies
Total TimePrep: 25 min. Bake: 10 min./batch
These are delicious. I was a bit concerned that there wasn't an egg in the ingredients, but they came out perfect. Light and crispy. I made them twice. The first time as written, and the second time I replaced 1 cup of the all-purpose flour with white whole wheat. This is a keeper. In answer to another reviewers question, I used Bob's Red Mill Dark Rye Flour that I got at Safeway.
A delicious & easy cookie! Had to make a few changes to it, though. I used only all-purpose white flour. You do need to add one egg to the butter & sugar mixture because the dough was too dry. (I'd wonder about the absence of an egg!) Also, I rolled the dough into 1" balls & then used a glass dipped in sugar to lightly press them. And, DO NOT let them sit on the pan for 2 minutes! I had to put my air-bake pans back in the oven to get hot so I could get them off easily! Delicious, crispy cookies with a wonderful orange flavor.
Where in the world do you find rye flour and why is that kind necessary for a cookie??
These sound delicious. Do the balls flatten out when baking? I'm worried about having nice, crispy cookies.