Italian Style Blood Orange Cookies

Delicate and citrusy, these Italian-style cookies use Paducah Olive Oil’s Blood Orange Olive Oil for a fragrant twist. Lightly dusted with powdered sugar, they’re perfect for holidays, tea parties, or any time you’re craving a sweet treat with a hint of orange.

Servings

48 cookies

Ingredients

• 1 cup organic unbleached flour

• 2 cups granulated cane sugar

• 1 tsp salt

• 2 tsp baking powder

• 2 orange peels, finely grated

• 1 cup Paducah Olive Oil’s Blood Orange Olive Oil

• 2 large eggs, room temperature and whisked

• 2 tbsp fresh-squeezed orange juice

• Powdered sugar, for garnish

Instructions

1. Preheat oven to 350°F.

2. In a stand mixer fitted with the paddle attachment (or large mixing bowl), combine sugar, blood orange olive oil, orange juice, and eggs. Beat on medium speed until thick and creamy, about 3 minutes.

3. In a separate bowl, whisk together flour, salt, baking powder, and orange peel.

4. Add dry ingredients to wet ingredients in three additions, mixing in between each until no dry spots remain.

5. Pipe dough using a pastry bag with a star tip (about 2 teaspoons dough per cookie) onto a parchment-lined baking sheet. Alternatively, drop dough using two spoons.

6. Bake at 350°F for 10 minutes. Increase oven temperature to 425°F and bake an additional 2 minutes to achieve a golden-brown exterior.

7. Transfer cookies to a rack to cool. Once fully cooled, dust with powdered sugar.