Here's a recipe for a wonderful thin, soft, and brightly flavoured orange cookie that makes a great foundation for a sandwich cookie. I used a strawberry orange swiss meringue buttercream filling and tinted white chocolate as a topping - You can go ahead and fill these gems with ganache, lemon cream or whatever sweet filling you think compliments the orange cookies.
(adapted from Fine Cooking Magazine)
1 1/2 cups of all purpose flour
1/2 tsp salt
1/4 tsp baking powder
3/4 cups of of unsalted butter
1 1/4 cups of sugar
1 1/2 tsp pure orange extract
1/4 tsp best vanilla extract
2 large eggs
Preheat oven to 375°
In a medium sized mixing bowl, sift flour, salt and baking powder together. Whisk until well blended. Beat butter with a paddle attachment in your stand mixer (or hand blender) until light and creamy, add sugar, orange and vanilla extract and beat until fluffy. Add eggs, and mix until just incorporated. Add dry ingredients and mix until incorporated.
Using a spoon, drop small mounds of dough onto parchment lined cookie sheets, making sure cookies are separated by 3". Bake for 10-15 minutes or until the bottoms just start to brown. Remove from heat and let rest on the cookie sheets for 10 minutes. Transfer to a rack for cooling.
Snack, Share and Enjoy!