Ingredients
3 cups unbleached organic flour
2 cups granulated sugar
1 tsp salt
2 tsp baking powder
2 tsp finely grated orange peel
1 cup Blood Orange Olive Oil
2 large eggs at room temperature, whisked
2 Tbs freshly squeezed Orange juice
powdered sugar for garnish
Directions:
Preheat oven to 350.
In the bowl of a stand mixer fitted with the paddle attachment or in large mixing bowl, add the sugar, Blood Orange oil, orange juice and eggs. Beat on medium speed until thick and creamy, about 3 minutes. In a separate bowl, whisk together the flour and remaining dry ingredients. Add the dry ingredients to the wet ingredients in three additions, beating in between additions until no dry spots remain. Pipe the cookie dough using a pastry bag fitted with a star tip, portioning approximately 2 tsp of dough per cookie, onto a parchment lined cookie sheet pan.
Bake in the center of the oven for ten minutes. Increase the heat to 425 and bake for an additional two minutes to create a golden brown exterior. When fully cooled, dust with powdered sugar.
Yields about 48 cookies.