I love basil.
I love orange.
These were perfect. The cookie itself is not very sweet but the orange frosting makes up for it.
Big. Soft. Chewy. A little tangy.
Yeah, that's what I'm talkin' about.
Basil Orange Cookies
by Marcia Adams, Clarkson Potter 1991)
- 3/4 cup white granulated sugar
- 3/4 cup butter
- 1 egg
- 1/2 cup milk
- 2+1/2 cups AP flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/3 cup orange juice
- 1+1/2 tablespoons orange zest
- 1/2 teaspoon vanilla extract
- 1/8 cup dried basil
For the Frosting:
- 1 cup powdered sugar
- 1/2 tablespoon butter
- 2 tablespoons milk
- 1/4 teaspoon orange extract
- Pinch of salt
- A tad of orange food coloring (optional)
- Preheat oven to 350 degrees F
- Line 2 baking sheets with parchment paper.
- Cream together the sugar and butter.
- Meanwhile, in a separate bowl, sift together the flour, baking soda and salt.
- Add the flour mixture to the sugar and butter.
- Add OJ, zest and vanilla until everything is evenly combined.
- Stir in the basil by hand.
- I used a tablespoon to form the cookies because I wanted a larger size. You can use a teaspoon to form smaller ones.
- Bake for 10-12 minutes or until center of cookie is spongy to the touch.
- Remove from oven, transfer cookies to wire racks and cool completely.
- Mix together all the frosting ingredients until smooth. If you wish, add a touch of orange food coloring.
- Frost cookies.
- Makes about 2 dozen large cookies.