Orange Cream Cheese Cookies

Orange Cream Cheese Cookies

Text and Photo by Jac Kyles Baker 

Makes 12 cookies

Ingredients

3/4 cup all purpose flour

1/2 tsp baking powder

1/3 cup light brown sugar

3 TB unsalted butter, softened 

3 oz cream cheese, softened

1/4 tsp almond extract

3 TB orange jam (see recipe below)

3 to 4 TB granulated sugar

Preparation

In a large bowl, add the flour and baking powder.  Make a well into the bottom of the bowl.

In a separate bowl, beat the butter and cream cheese until light and creamy.  Add brown sugar, orange jam and almond extract and stir to combine.

Add the wet mixture to the well.  Gradually stir in flour. 

Refrigerate for at least 30 minutes.

Roll a TB of cookie dough into a ball.  Press ball into a 1/4 inch thick circle.  Arrange 6 cookies in a circle (do not place any in the center) along the edge of parchment or microwave safe plate.  Microwave on HIGH for 45 seconds to one minute.  

Carefully cool cookies on a wire rack.

Repeat with second batch.  Sprinkle cookies with granulated sugar.

Store in an airtight container in the refrigerator.  

Cookies are best served at room temperature.

Cook's Notes

*Use fresh, soft brown sugar. If there are clumps, break them up with the back of a spoon or your hand before whisking.

Orange Jam

Makes 1 1/2 cups

Ingredients

2 Cara Cara oranges, supreme (reserve juice from membrane)

3 navel oranges, supreme (reserve juice from membrane)

1/2 cup light brown sugar, packed

2 tsp cornstarch

Preparation

Heat oranges and juices in a large microwave safe bowl on HIGH for 2 minutes.

Stir in brown sugar until dissolved.  Microwave 2 to 3 minutes until mixture comes to a boil.  Carefully remove bowl from microwave. 

In a small bowl, add cornstarch and 2 TB microwaved orange juice.  Stir slurry into jam.  

Microwave on HIGH for 2 minutes.  Jam will thicken.

Cool to room temperature.  Place jam in a clean, dry jar with lid (preferably glass or ceramic).

Store in the refrigerator.

Cook's Notes

Use any oranges you have.  Know that you'll need to experiment with measurements and cooking time if using small oranges such a mandarins or tangerines.