- 2 cups butter, softened
- 1 cup powdered sugar
- 3 cups flour
- 1 1/2 cups cornstarch or arrowroot powder
- 2 Tablespoons orange zest (zest of 2 or 3 large oranges)
- Cream butter, powdered sugar and orange zest in the bowl of a food processor or stand mixer.
- Add the cornstarch and flour and mix to combine. The dough will come together, first, as crumbly and sandy. Continue mixing and it will become a smooth dough, that breaks apart into large clumps. It will not hold together as one large ball. The dough is drier than regular cookie dough.
- Roll the dough into balls in the palm of your hand, pressing them into a smooth symmetrical sphere. Balls should be about 1 1/2 inches in diameter with no cracks in them.
- Place the balls on an ungreased cookie sheet and flatten using a fork or the bottom of a glass. I had a snowflake insert for a cookie cutter that worked well. Use any decorative imprinter you have to flatten the cookies to a thickness of 3/8″.
- Bake at 300° for 20 minutes.
- Remove from oven and leave on cookie sheet for 3 minutes before putting them on the cooling rack. Allow to cool completely and then store for 24 hours before serving.
- These cookies are so delicious and delicate. They will melt in your mouth when you take a bite. Waiting 24 hours to serve them is important, so they don’t crumble before they get to your mouth. Patience will be a deliciously rewarded virtue!
- Category: Dessert, Cookies
- Cuisine: American