Orange Cookies

You see them everywhere in late summer, in fields, yards, and along roadsides—Black-Eyed Susans. These bright, daisylike flowers (also called Brown-Eyed Susans) are members of the Rudbeckia, or coneflower, family. Outdoors, they attract bees, butterflies, and children; indoors, they make an attractive and economical bouquet. The flowers last at least a week once cut.

It’s perhaps not too surprising that this common, but pretty, wildflower with its striking color combination of golden yellow and dark chocolate brown would inspire an assortment of cakes and cookies. All use ingredients that approximate the colors of the flower; cakes tend to be of the orange-and-chocolate variety, while most cookies with this name feature a peanut butter-and-chocolate combination. I think the orange and chocolate pairing is worth re-creating in a cookie, and so this week’s recipe is for a tender, slightly cakey orange cookie, topped with orange buttercream icing and accented by dark chocolate ganache. They’re simple and homey, yet utterly appealing, just like their namesake flower. Enjoy!

Ann
Ann Clark, Ltd.

Orange Cookies
Makes about 12
This recipe calls for a small amount of orange juice concentrate; the rest can be used to make juice.

Pulse in food processor to combine, about 4 pulses:
2 1/2 cups flour
1 1/4 cups confectioners’ sugar
1/2 teaspoon salt
1/2 teaspoon baking soda

Add:
1 cup (2 sticks) unsalted butter, chilled, cut into 16 pieces

Pulse until mixture resembles large crumbs, about 12 long pulses.
Blend together and add to flour mixture:
1/4 cup orange juice concentrate, thawed
1 tablespoons water

Pulse until dough comes together, adding 1 more tablespoon water if dough is too crumbly. Gather dough into a ball, wrap in plastic wrap, and refrigerate for 2 hours before rolling. 
Preheat oven to 350º.  Roll dough out on lightly floured counter to 1/4-inch thickness and cut with your favorite Ann Clark cookie cutters, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake 8 to 10 minutes, until lightly colored. Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely. Frost with orange frosting and decorate with ganache (recipes below), if desired.

Orange Frosting
With an electric mixer, beat together 1/2 cup (1 stick) softened unsalted butter, 1 pound confectioners’ sugar, 3 to 4 tablespoons orange juice, and 1/2 teaspoon orange extract until smooth.

Ganache
Scald 3/4 cups heavy cream in a small saucepan. Add a generous 1 cup dark chocolate chips; let sit off heat for a few minutes, then stir until smooth. Let ganache cool to room temperature before piping.

My favorite shapes for Orange Cookies are the Flower cookie cutter, the Sun cookie cutter, and the Rubber Duckie cookie cutter.