For the cookies:
6 tbs dairy free butter
3/4 c sugar
1 egg
1/3 c fresh squeezed blood orange juice
1 tbs blood orange zest
1/4 tsp almond extract
1 1/2 tsp vanilla
1 1/2 c ap flour
1 tsp baking powder
1/4 tsp salt
For the icing:
2 c powdered sugar
2 tsp vanilla
3 tbs juice from blood orange
Hot water
Preheat oven to 350 degrees, and line a baking sheet with parchment paper.
In the bowl of a stand mixer cream butter and sugar until light and fluffy. Add egg and vanilla and mix until incorporated. Add almond extract, blood orange juice, zest, baking powder, and salt and combine thoroughly. Mix in flour slowly. Do not over mix as this will result in a denser cookie.
Chill dough for approx 30 min. (if you want to skip this step your cookies will be flatter and crisper. If you chill you get a puffy, softer, more cake-like cookie)
Scoop about 1 tbs size of dough and roll into a ball with your hands. Set on baking sheet about 1 1/2" apart. Bake approx 10-14 min, until cookies are puffed and bottoms are lightly browned. Let cool for 3 minutes on sheet then transfer to a wire rack to cool completely.
For icing mix all ingredients together except the hot water. Add the hot water slowly, about a tablespoon at a time until you get the desired consistency. It should be "looser" than a flood consistency for royal icing.
Turn cookie upside down and dip into frosting. Let sit for at least an hour on parchment for frosting/icing to harden. Enjoy!
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