Sometimes you want something sweet, you are too lazy to bother with a cake or cupcake, but cookies - great option! The advantage of the cookie recipe that I want to offer is that ready dough must be kept in the refrigerator for half an hour. During this time, you can do other things or even lie down :-) You get a lot of orange cookies! From above it is covered with a delicate crust, but inside it remains soft and lush.

Orange in the ingredients I indicate 1 pc. From it we squeeze the juice and "extract" the zest. I just got 90 ml of juice from one orange.

Prepare for cookies with orange all the products on the list.

The best way to make the dough is in a food processor. Pour flour, baking powder and sugar into it. We will also send chopped cold butter there and break it into crumbs. If there is no convenient device, then we grind all of the above into crumbs with our hands. I draw your attention to the fact that flour may need more or less than the specified amount. It is better not to add all of it, but to look at the consistency. Do not fill it with flour, otherwise the cookies will turn out tough.

Then add the egg, zest and orange juice (90 ml) to the dry mixture. And knead the dough.

We put the finished dough in a bag and put it in the cold for 30 minutes.

We take the dough out of the refrigerator, pinch off a piece and form cookies the size of Walnut. Roll the cookies in powdered sugar and put it on a baking sheet covered with parchment, at a considerable distance from each other, because it will "float". Bake in an oven preheated to 180 degrees for 15-20 minutes. The cookies will remain light.

Carefully remove the finished orange cookies (it is very tender) from the baking sheet and cool on a wire rack. Hot cookies will feel very soft. But as it cools, it will acquire the same tender crust and stay soft on the inside.

We serve cookies with milk.

Bon Appetit!

It's delicious shortbread With orange filling No wonder they call it "Orange Tenderness": it just melts in your mouth. And the smell of citrus creates a festive mood. It is easy to prepare, no exotic ingredients are required. The main thing is to have an orange on hand and the desire to cook something delicious!

Ingredients

For cooking, you will need to prepare the following products:

• 250 g flour;
• 1 teaspoon of baking powder;
• 1 pinch of salt;
• 1 egg;
• 3 art. spoons of sour cream;
• 50 g butter(soft, not from the freezer);
• 100 g of granulated sugar.

To prepare the filling:

• 1 medium sized orange;
• 150 g of granulated sugar;
• 1 st. spoonful of starch.

For decoration - powdered sugar.

This quick and easy recipe is a go-to recipe for everyone who has tried orange cookies at least once. Instead of butter, it is permissible to use margarine or spread in the recipe, instead of baking powder from a bag - soda (0.5 tsp). The fat content of sour cream can be any.

Instead of an orange, even the pomace that remains after receiving is suitable homemade juice. To enhance the aroma and taste, it should be mixed with zest.

How to cook

We will start by preparing the usual shortcrust pastry on sour cream, it is universal, suitable for baking with any filling.

Homemade cookies with a citrus layer turn out fragrant, you should definitely cook it on New Year. Due to the delicate shortbread dough, the rolls simply melt in your mouth.

And you can also cook not rolls and in the form of bagels. To do this, roll out a circle from the dough and cut into segments. See as in the photo:

Then put on the filling and bake. It turns out such a beauty!

Important! Do not be afraid that the orange peel will give bitterness. On the contrary, she will shortbread dough more fragrant. Instead of fresh orange puree, orange jam can be included in the recipe by boiling the puree with starch or a little gelling sugar. Such a filling will definitely not leak out.

Fans of more sour options can mix half a lemon and an orange for the filling, sweet tooth - use tangerines. If there were no citrus fruits at home, then you can make shortbread cookies with any jam or even apples.

Video

I found a video for you so you can see the whole process.

Delicious shortcrust pastry orange cookies will be loved by kids and adults will appreciate. Its aroma will create a festive atmosphere and comfort in any home. Cook with pleasure and bon appetit! And if you have any questions, ask in the comments.

• Soften butter at room temperature and mix with sugar. Add three tablespoons of sour cream and beat in an egg. Mix thoroughly, put a pinch of salt and half a teaspoon of baking soda or one tablespoon of baking powder for dough.
• Stir in the sifted flour in small amounts and knead a soft dough. Transfer the dough to a plastic bag and refrigerate. Meanwhile, while the dough is resting, prepare the filling.
• Remove the zest from the orange. Free the pulp from films and seeds. Transfer the released orange pulp into the blender bowl, add the zest, sugar and a tablespoon of starch and beat with a blender until smooth. Roll out the cooled dough with a rolling pin on a floured table into a cake 4 mm high.
• Spread the orange filling evenly and smooth again with a knife blade over the entire surface without reaching a couple of centimeters to one of the edges. Roll up the dough with the filling in the form of a roll towards the not smeared edge.
• Transfer the roll to a flat board and refrigerate until the oven preheats. Preheat the oven to 220 degrees. Remove the roll from the refrigerator and cut into small portions with a sharp knife that does not crumple the edges.
• Put soft cookies with orange filling on a greased baking sheet at a small distance from each other, brush with mashed yolk and bake for about 20 minutes.

• 280 g flour
• 80 g sour cream
• 80 g sugar
• 80 g butter
• 1 egg
• 0.5 tsp baking powder
• a pinch of salt

• 1 orange (I have 250 g)
• 30 g sugar
• 1 st. l. starch

• yolk (for greasing)
• nuts for sprinkling (optional)

Today I am very, very delicious cookies! The principle of preparing dough and shaping is similar to, but only in the dough there is sugar and dough with more sour cream, I give a simple ratio of proportions, almost only 80, except for flour, it’s easy to remember)) A whole orange goes into the filling, so the pastries are incredibly fragrant, and very tasty. After baking, the cookies didn’t last even a day, they swept away instantly))
P.S. The cookies are not very sweet, so increase the amount of sugar if desired.

Cooking:

Cooking dough.
Place flour, sugar, baking powder and a large pinch of salt into a food processor.
Add cubes of butter. The quality of butter is very important for good taste, therefore, I will not tire of repeating - choose quality product, preferably 82% fat.

Grind.
If you don’t have a food processor, you can simply grind the flour with butter with your fingertips.
Add egg and sour cream (I have 20%). And then, and then from the refrigerator.

Quickly knead the dough, then form it into a ball with your hands. Do not knead for a long time, only at a minimum to collect in a ball.
Put in the refrigerator for 30 minutes.

We are preparing the stuffing.
It is very important to check whether the orange is bitter!
Try a piece of peel with a white part, if it has a spicy orange flavor with a subtle pleasant bitterness, then use the first method. If the peel is quite bitter, then use the second method.
First method. Cut the orange into slices, and remove the seeds, if any. Grind in a blender (together with the peel), add sugar and starch, and grind again, you get a fairly thick and homogeneous mass.
Second method. Same as I used in -. It is necessary to remove only the colored layer of the zest with a vegetable peeler, and remove the white layer (it is called albedo), it is he who is bitter in this case. Grind the remaining peeled orange and colored zest in a blender, then also add sugar and starch, and grind again.
P.S. If your mass turned out to be liquid, no matter what method you cooked (although this is more relevant for the second method, since we removed the albedo, namely, it contains most of the pectin, which gives a thick consistency), then be sure to transfer the mass to a saucepan with thick bottom, boil over a fire until thick and cool completely.
I hope I didn’t confuse you with my long explanation)) I used the first method and didn’t cook the mass, there was no need, it turned out to be very thick anyway. But it all depends on the specific orange!

We form cookies.
Roll out the dough into a large rectangle, about 3-4 mm thick.
Evenly apply the filling, not reaching a couple of centimeters at the far edge.

Roll into a tight roll.
Lubricate, lightly whipped in a cup, yolk. Cut into 16 pieces.