Monadnock Oil and Vinegar, LLC
  • Home
    • Our Philosophy
    • About Us
    • What's New
    • Our Producers >
      • Rub Me Tender
    • Benefits of Our Oils and Vinegars
    • Butter Conversion Chart
    • Bottle Refill Policy
  • Online Store
    • Shop Monadnock Oil & Vinegar >
      • Extra Virgin Olive Oils
      • Fused/Infused Oils
      • Specialty Oils
      • White Balsamics & Specialties
      • Dark Balsamics
    • Shop Locally Made & Gourmet Products >
      • Crackers
      • Garlic Products
      • Honey
      • Hot Sauces & Salsa
      • Jams & Jelly
      • Maple Products
      • Olives & Olive Products
      • Pasta
      • POP ZUP & Seasonings
      • Rumi Spice Products
      • Ruth's Mustard
      • Sauces & Aiolis
      • Teas
      • Wozz Kitchen Creations
    • Shop New Hampshire Herb & Spice >
      • Herbs & Spices
      • Custom Blends
      • Bread Dippers
      • Party Dip & Dressing Mix
      • Salt Free Blends
      • Salts
      • Essential & Fragrance Oils
      • Extracts
    • Shop Skin Care Products
    • Gift Ideas >
      • Gifts by Price Range
      • Gift Boxes
      • Gift Bags
      • Gift Certificates
      • Essential Oil Gifts
      • Other Ideas
  • Phone Orders
  • Recipes
  • Events
  • Contact Us
    • Store Locations
    • Where Else to find MOV
    • Where Else to find NH Herb & Spice

Italian Style Blood Orange Cookies  ​

Ingredients:
  • 3 cups unbleached organic flour
  • 2 cups granulated cane sugar
  • 1 teaspoon salt
  • 2 teaspoons baking powder​
  • 2 finely grated orange peel
  • 1 cup MOV Blood Orange Olive Oil
  • 2 large room temperature eggs, whisked
  • 2 tablespoons fresh squeezed orange juice
  • Powdered sugar for garnish
Italian Style Blood Orange Cookies Picture
Directions:
Preheat the oven to 350 F.

In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl, add the sugar, orange oil, orange juice, and eggs.  Beat on medium speed until thick and creamy, about 3 minutes.

In a separate bowl whisk together the flour and remaining dry ingredients.  

Add the dry ingredients to the wet ingredients in three additions beating in between additions until no dry spots remain.

Pipe the cookie dough using a pastry bag fitted with a star shaped pastry, portioning approximately two teaspoons of dough per cookie, onto a parchment lined cookie sheet pan.  Alternatively, use two spoons to drop batter onto the cookie sheet. Bake in the center of the oven for 10 minutes.

Increase the heat to 425 F and bake for an additional 2 minutes to aid in creating a golden brown exterior.  Remove the cookies to a rack to cool.  Repeat with the remainder of the dough. When fully cooled, dust with powdered sugar. 

Yields about 48 cookies
Enjoy!!!
Italian Style Blood Orange Nutrition Facts
Monadnock Oil and Vinegar, LLC

Peterborough: 603-784-5175; Amherst: 603-589-9954


info@monadnockoilandvinegar.com

Copyright 2015-2022  All Rights Reserved.