(a.k.a. “Richard’s Orange Biscuits”)
- 3 large oranges
- 1 cup plus 1 tablespoon soft salted butter
- ½ cup sugar
- 2½ cups all-purpose flour
- 1½ cups powdered sugar
Using a microplaner or fine grater, remove as much of the zest from the oranges as you can. You should have at least 3 tablespoons; set aside. Cut oranges in half and juice them. If necessary, strain the juice; reserve ¼ cup and save the rest in a small bowl.
Preheat oven to 350°. Coat a large baking sheet with cooking spray or grease lightly. In a large bowl, cream the 1 cup butter, sugar, and 2 tablespoons zest. Add the flour and the reserved ¼ cup juice; mix well. On a lightly floured surface, pat and roll out the dough to a 6″ by 12″ rectangle, about ½” thick. Cut into 1″ by 2″ pieces. Carefully place on the baking sheet. Bake 16-20 minutes, until the cookies are just slightly brown on the bottom. Cool on pan for 2 minutes. Carefully place them on a rack and cool 1 hour.
In a medium bowl, whisk together the powdered sugar, 1 tablespoon butter, remaining zest, and 2 tablespoons juice. This should have the consistency more of an icing, not a glaze. You might add a smidge more juice if you think it is too thick. With a recessed or bent spatula, spread about a teaspoon of icing on each cookie and leave on rack over the baking sheet for about ½ hour to set. Keep covered at room temperature. Makes 36.