blood orange glaze

Last fall, the day before my book came out, I decided I was going to spend the entire winter reading. My plan was to take my kids to the bus stop each morning, send them off with a kiss and a wave, and then take a giant mug of warm coffee (with a splash of half and half), curl up in my bed under piles of blankets, and read all the books. Yes, all of them. However, today as I was washing dishes after an entire day in the kitchen baking, it occurred to me that I haven’t done this once, not one.single.time. (O, to be sure, we laugh less and play less and wear uncomfortable disguises like adults, but beneath the costume is the child we always are, whose needs are simple, whose daily life is still best described by fairy tales.*) Alas. The pile of books on my nightstand will keep growing, I guess.

But, today, while I was bustling around my toasty warm kitchen, I did make treats to share with you. I know it’s been quiet around these parts (I’ll blame an entire month of recipes that just didn’t quite turn out as hoped, and still need some work), but I’ll have some new posts for you soon. And I do have cookies! I love them almost as much as I do my chocolate chip cookies. Plus they are pink, without any food coloring whatsoever.

But before you head off to find the recipe, I have one question for you. I am currently trying to revamp my newsletter/email, and am wondering what exactly you would like to see in such a thing. I’ve sent out a couple with new blog post highlights and any upcoming events, but I’d love your feedback on what actually makes you want to click open an email and read it. Or do you hate them? Delete them immediately? Tell me all.

*Leo Rosten

 

olive oil sugar cookies with blood orange glaze

These cookies are a variation of the Pistachio Cookies with Lemon Glaze from my book. The recipe for them is over on Food 52, and they can be made with or without the pistachios (both versions are there). I think they are good both ways. Regular oranges will also work, but you won’t get the pretty pink glaze. You can cut them out into different shapes (see hearts above), but they do puff up a bit when baking and sometimes won’t keep sharp lines, depending on the shape. I find circles work best.

Blood Orange Glaze
1 cup confectioner’s sugar
zest of a blood orange
2-4 tablespoon of blood orange juice

In a small bowl, whisk together confectioner’s sugar and orange zest. Add the blood orange juice, one tablespoon at a time, until you have a thin glaze. Spread each cooled cookie with glaze and let set before serving.

5 Responses to olive oil sugar cookies with blood orange glaze

  1. Love these cookies! They’ve been bookmarked forever as my next thing to make from your book. I’ve become borderline-obsessed with sneaking olive oil into just about everything lately…And the blood orange is so stunning in the glaze! As for your newsletter, I actually like your updates! For some reason I get a little calmer when I open them up 🙂

  2. fatimah says:

    These cookies look amazing! I seriously love the shade of pink from blood oranges, so beautiful.

  3. Liz says:

    I love naturally coloured frostings/glazes, your kids are super lucky.

  4. bella says:

    Love the blood orange variation…that pink glaze is so pretty! Also, I love any recipe that utilizes olive oil…I look forward to baking these!

  5. Sabine says:

    Pretties in pink, what else can one say! Not sure what I love more, your cookies , or that quote I´ll save this instant to add to my favorites. So true, so revealing. Let´s just hope we all find enough moments to let our inner kid out to play 🙂 (belated resolution for 2017). Always a pleasure to hop to your site, Sabine

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