This is a great tasting holiday cookie recipe that is tried and true. Of course, fresh orange juice from the oranges in our grove would be best, but you can use any oranges you buy in the market. These cookies are light, orangey and delicious.
Adapted from Rodale’s Naturally Delicious Desserts and Snacks by Faye Martin
(One of the best cookbooks EVER for honey and maple-sweetened desserts)
½ cup butter
½ cup warmed honey or agave
3 teaspoons grated orange peel
½ cup fresh orange juice
¾ teaspoon soda
¼ teaspoon salt
¼ cup maple sugar (I added this ingredient for a little more sweetness)
2 cups whole wheat pastry flour
Combine butter, honey, egg, and orange peel. Mix well. Add orange juice and dry ingredients, combining thoroughly. Let dough stand for 15 minutes. (I didn’t do this and the cookies were just fine).
Preheat oven to 350 degrees F.
Drop by the teaspoonful 2 inches apart onto ungreased baking sheets. Dough spreads during baking.
Bake 8 to 10 minutes. Store in airtight container.
Yield: 3 1/2 to 4 dozen 2 inch cookies or 2 dozen three inch cookies (This is what I made.)
These are delicately flavored and not overly sweet. They are very nice with tea.