Categories: Cookies-Wendy Petty
Ingredients
- 2 Tbsp. butter
- 1 Tbsp. heavy cream
- 1/4 cup sugar
- zest from half an orange
- 1 /12 tsp. flour
- 2 Tbsp. acorn flour
- pinch salt.
Directions
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In a small pan, melt the butter over medium heat.
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Add the cream, sugar, and orange zest. Stir to combine the ingredients, then increase heat to medium-high, and let it bubble for 2 minutes.
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Remove pan from the heat and stir in flours and salt.
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Let mixture stand until it is solid but not completely cool.
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Roll 1 tsp. of dough into balls, and place them onto a small sheet of parchment paper.
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Preheat oven to 375 degrees, and line a baking sheet with parchment paper.
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Place 6 of the balls on the sheet pan, allowing plenty of room for each to spread as they bake. Do not try to cook more than six at one time. Bake cookies for 8 minutes, rotating the pan halfway through cooking. Watch the cookies very carefully over the last two minutes so they don’t burn. When fully cooked, the cookies will be a deep caramel color and shiny.
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Remove the cookies from the oven and let them sit on the sheet pan for at least 2 minutes before handling. Once you can slide a spatula under them without deforming their shape, they can be transferred to a cooling rack. If you are feeling ambitious, it is at this point that the still flexible cookies can be draped over a small bowl or rolled around a rod so that they dry in that shape.
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For the two subsequent batches of cookies, baking time may need to be reduced by 30 seconds to 1 minute. Watch carefully to prevent burning. If they seem to be burning before they are fully cooked, reduce heat byu 25 degrees.