Orange flower water gives these cookies a subtle floral flavor.

Recipe by Dorie Greenspan
Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Center rack in oven and preheat to 325°F. Line a baking sheet with some parchment paper.

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  • In a food processor add the flour, sugar, anise seeds (if desired), baking soda, and salt; pulse to blend. Drop in the pieces of cold butter; process in long pulses until mixture is grainy looking. In a small bowl combine yolks, orange flower water, and honey; add to processor in small measures, pulsing in short spurts after each addition and then until mixture turns to moist curds, scraping bottom of bowl as needed.

  • Transfer dough to counter; knead lightly until mixture holds together. Place between two pieces of parchment paper; roll 1/4 inch thick.

  • Peel top sheet of parchment off dough. Flip onto a clean sheet of parchment paper. Peel off remaining sheet of parchment. Using a 13/4-inch- diameter round cutter, cut out as many circles as you can. Transfer to a baking sheet (they won’t spread much, so place close together). Use 3/4-inch-diameter round cookie cutter to remove centers. Shape scraps into a disk; roll and cut. (Gather, roll, and cut scraps once more.

  • Bake cookies for 18 to 20 minutes (rotate sheet from front to back after 10 minutes) or until golden and firm enough to lift. Place baking sheet on wire rack; dust cookies with a little powdered sugar or let cool to glaze.

  • For glaze: In a small saucepan bring 3/4 cup powdered sugar and 3 Tbsp. water to boiling. Boil at a moderate rate until candy thermometer registers 235°F to 240°F, or soft-ball stage (about 4 minutes). In small bowl whisk egg white 1 to 2 minutes or until soft peaks form.

  • Anchor bowl of egg white on a silicone potholder or dish towel; whisk egg white as you pour in hot sugar syrup in a slow, steady stream. Using a pastry brush, brush each cookie with glaze. Allow glaze to set at room temperature.

Nutrition Facts

66 calories; 2 g total fat; 1 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 16 mg cholesterol; 60 mg sodium. 10 mg potassium; 11 g carbohydrates; 0 g fiber; 5 g sugar; 1 g protein; 0 g trans fatty acid; 64 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 13 mcg folate; 0 mcg vitamin b12; 3 mg calcium; 0 mg iron;

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