As promised yesterday, today I am sharing the other orange cookie recipe that I made this weekend: Orange Creamsicle White Chocolate Chip Cookies.
And they really taste like Orange Creamsicles! Remember that yummy ice cream treat we used to get as kids? A little orange citrusy tang, but oh so ice creamy!!
I have never made a cookie recipe that called for cornstarch before, but I love how tender these cookies turned out – just a tiny bit crispy on the outside, but softbatch-like on the inside.
They also get their intense flavor from using three extracts: vanilla, almond, and orange, as well as a couple tablespoons of freshly grated orange zest.
The creamy flavor comes from the addition of half and half and from the white chocolate chips.
I took both these and the Orange Slice & Oatmeal Cookies to our Chinese New Year’s Party yesterday, as oranges are supposed to bring good luck.
Come back tomorrow to see some highlights from that great celebration. (Here’s a little sneak peek – appetizer time with tender teriyaki beef on skewers.)
Here’s today’s cookie recipe:
ORANGE CREAMSICLE WHITE CHOCOLATE CHIP COOKIES
INGREDIENTS: (As adapted from Averiescooks.com)
1/2 cup butter, softened
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 teaspoons almond extract
2 teaspoons orange extract
2 tablespoons half-and-half
2 tablespoons freshly grated orange zest
2 cups all-purpose flour
2 teaspoons corn starch
1 teaspoon baking soda
12 ounce bag white chocolate chips
With electric mixer,cream together butter, sugars, egg, and extracts on medium-high speed until very light and fluffy, about 5 minutes.
Scrape down the sides of the bowl, and add the cream, zest, and mix on medium speed until incorporated, about 1 minute.
Scrape down the sides of the bowl again, and add the flour, corn starch, baking soda, and salt, and mix on low speed until just incorporated, about 1 minute. Do not overmix.
Add the white chocolate chips, and mix on low speed until just incorporated.
Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to finish cooking. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 4 months. Unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, or frozen for up to 4 months.