These are a flavorful, slightly chewy, variation of classic Russian tea cakes.
1/2 pound unsalted butter, softened
3/4 cup sifted confectioners' sugar
2 tablespoons finely shredded orange peel (zest) - divided
1 tablespoon orange juice
2-2/3 cups all-purpose flour
3/4 cup granulated sugar
In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add confectioners' sugar. Beat until combined.
Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in 1 tablespoon of the orange peel and the remaining flour.
Roll dough into 1-1/4-inch balls; place 2 inches apart on an ungreased cookie sheet.
Bake in a preheated 325 degree F oven for 15 minutes or until bottoms are lightly browned. Cool on cookie sheet for 5 minutes.
Meanwhile, in a food processor or blender container, combine the granulated sugar and the remaining orange peel; blend until combined.
Roll the slightly warm cookies in the sugar mixture. Transfer cookies to a wire rack to cool.
Makes about 48 cookies.
(c) Copyright 1999. The Christian Science Publishing Society