Thursday, December 13, 2007
2/3 cup butter, softened
1/2 cup sugar
1 teaspoon vanilla
1 teaspoon fennel seeds, toasted and crushed
2 cups all-purpose flour
1 1/2 cups powdered sugar
1 drop orange oil
2 teaspoons milk
Remove the zest from the orange using a zester. Measure 2 teaspoons of orange peel. Juice the orange and measure 2 tablespoons of juice.
In a medium bowl, beat the butter with the sugar until well combined. Add the orange juice, zest, eggs, vanilla, and the fennel seeds. Stir in the flour. Wrap the dough well in plastic and refrigerate for several hours, or until easy to handle.
Preheat oven to 375ºF. Shape the dough into 3/4 inch balls. Roll the balls in the turbinado sugar to coat and place on an ungreased baking sheet 1 inch apart. Press down on them slightly with a glass to flatten a bit. Bake in a preheated oven for 11 to 12 minutes, or until the bottoms are lightly browned. Transfer the cookies to wire racks to cool.
Combine the simple glaze ingredients, adding more milk if necessary to get a good consistency. Lightly drizzle the cookies with the glaze and allow to set completely.
To store, layer in an airtight container and store at room temperature for up to 3 days. Cookies can also be frozen for up to 3 months.