Tender, melt-in-your mouth cookies that call out for a hot cup of tea.
Note: For extra flavor and texture I make a orange-lemon sugar with a food processor. If you like to try it: use a sharp knife or a vegetable peeler, peel the orange and lemon and remove the pith (white part of peel). Place sugar and peel into the bowl of a food processor and chop very finely, pulsing until very, very fine. Seal in an airtight container and refrigerate until ready to use. Add the orange-lemon sugar as an aromatic sweetener for banana bread, cookies, pies and all kinds of homemade pastries.
Preparation Time: 15 minutes
Cooking Time: 12 minutes
Makes: about 28 cookies
- 1 cup all-purpose flour
- 1 cup coconut flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- pinch of salt
- 1/2 cup butter, room temperature
- 4 oz (1/2 pack) cream cheese, room temperature
- 1 cup granulated sugar
- zest of 1 orange
- zest of 1 lemon
- 1 large egg
- 1 tsp vanilla extract
- 1 cup confectioners’ sugar
Preheat an oven to 350°F. Line 2 baking sheets with parchment paper.
Put the confectioners’ sugar into a bowl and set aside.
To make the cookies, over a sheet of waxed paper, sift together the flours, baking soda, baking powder, and salt. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium-low speed until smooth, about 45 seconds. Add the granulated sugar, orange zest, lemon zest (or orange-lemon sugar), increase the speed to medium and beat until slightly fluffy, about 1 minute, stopping the mixer occasionally to scrape down the sides of the bowl. Mix in the egg, cream cheese and vanilla extract.
Reduce the speed to low, gradually add the flour mixture and beat until just combined.
Using a tablespoon, scoop up a rounded spoonful of dough. Scrape the dough off the spoon into the palm of your other hand. Roll the dough into a ball. Roll the ball in the confectioners’ sugar until covered. Place the balls on a prepared baking sheet. Repeat, spacing the balls about 2 inches apart.
When 1 baking sheet is full, put it in the oven and bake the cookies until they are crackled and puffed, 10 to 12 minutes.
Using a metal spatula, move the cookies onto the rack and let cool completely. Repeat with the rest of the cookies. Store them in an airtight container at room temperature for up to 2 weeks.