14 ounces Unsalted butter
10 ounces Powdered sugar
2 Eggs
1 teaspoon Vanilla extract
1 tablespoon Orange zest, grated fine
10 grams Salt
1 tablespoon Cinnamon, ground
1 pound Pastry flour, sifted
2 ounces Almond flour
6 ounces Miniature chocolate chips
Yield: 8 Dozen
1. Blend the butter and powdered sugar together until thoroughly combined without creaming. Add eggs one at a time then stir in the vanilla, orange zest, salt, and cinnamon. Mix in the flour and almond flour just until incorporated. Stir in the chocolate chips. Wrap the dough tightly and chill overnight.
2. Roll dough on a lightly floured surface 1/8 inch (3 millimeter) thick.
3. Cut into 2-inch (4.5 centimeter) rounds and place on paper-lined sheet pans.
4. Bake at 375°F (190°C) until golden, approximately 10 to 12 minutes.
5. Yield: 8 Dozen Cookies
Notes: Method: Cut-out Cookies
10 ounces Powdered sugar
2 Eggs
1 teaspoon Vanilla extract
1 tablespoon Orange zest, grated fine
10 grams Salt
1 tablespoon Cinnamon, ground
1 pound Pastry flour, sifted
2 ounces Almond flour
6 ounces Miniature chocolate chips
Yield: 8 Dozen
1. Blend the butter and powdered sugar together until thoroughly combined without creaming. Add eggs one at a time then stir in the vanilla, orange zest, salt, and cinnamon. Mix in the flour and almond flour just until incorporated. Stir in the chocolate chips. Wrap the dough tightly and chill overnight.
2. Roll dough on a lightly floured surface 1/8 inch (3 millimeter) thick.
3. Cut into 2-inch (4.5 centimeter) rounds and place on paper-lined sheet pans.
4. Bake at 375°F (190°C) until golden, approximately 10 to 12 minutes.
5. Yield: 8 Dozen Cookies
Notes: Method: Cut-out Cookies
Last edited by a moderator:
