Sunday, January 24, 2010

Bergamot Orange Dreams


Here’s what I made with what was left of my precious Bergamot orange. Taste one of these delicious two-bite cookies, and you’ll see they’re exactly like a dream—they melt, and then they’re gone.


Bergamot Orange Dreams
Printable Recipe

1 ¾ cups all-purpose flour
¼ cup cornstarch
¼ teaspoon kosher salt
6 ounces (1 ½ sticks) unsalted butter, at room temperature
1 cup powdered sugar
1 tablespoon grated Bergamot orange zest
2 tablespoons freshly squeezed Bergamot orange juice

Preheat the oven to 350˚F. Whisk together the flour, cornstarch, and salt in a medium bowl. In a mixer fitted with a paddle attachment, beat together the butter and 1/3 cup of the powdered sugar on medium until creamy. Add the orange zest and juice and mix on low until blended. Add the dry ingredients and mix on low until the dough comes together, stopping the mixer once or twice to scrape down the sides of the bowl. Scoop the dough by the tablespoonful onto parchment-lined baking trays, roll each scoop of dough into a ball, and arrange the balls about an inch apart. Bake for 16 to 18 minutes, or until lightly browned on the bottom but still pale on top. Transfer cookies to a rack and let cool for about half an hour, or until barely warm. Roll each cookie in the remaining 2/3 cup of powdered sugar to coat.

Makes 32 to 34 cookies. Use lemons or limes if Bergamot oranges are unavailable. Cookies keep for several days in a tightly sealed container in a cool, dry place. Perfect with a cup of Earl Grey tea.

10 comments:

Amanda said...

With these last two posts, you have made me want to skip work tomorrow and go in search of one of these. Your photos are amazing, and everything sounds so good!

Shirley @ Kokken69 said...

This looks very similar to the Mexican Wedding Cookies I had made earlier but I love it that you have incorpoated the Bergamont Orange... the burst of citrusy freshness with every buttery, melty moments...

Nurit said...

Sounds good and easy. Lovely with a nice cup of hot tea!

Cam de la Ron said...

Ooh, and you put this cookie with tea. Before I got down the page, I was dreaming about how much I love this kind of cookie with tea. Where I'm from they are called 'Mantecaos'. Yours look great. -Cam

Irina said...

Wow! These are so beautiful I can hardly wait for the weekend to make them.

Allie said...

How beautiful! I'll be making these soon.

Tammy said...

Wow, how serendipitous is this? I brought home several of these little beauties (mine were less expensive, even though they were organically grown in Morocco). I'd made a Bergamot/Lime yogurt cake, using some extra homemade yogurt I had...But then, what do to, that would be special, with the remaining oranges? And here's my answer. BOTH recipes. A heartfelt thank you from the south of France!

Irina said...

I was true to my words and made them last night using Meyer lemons in place of Bergamot. I know I screwed up on at least two things, over mixed the dough and baked one to two minutes too long, still yum. These are more addictive than chocolate. Thanks for the recipe, Irina

Peggy said...

these sound and look delicious!

Allie said...

I've just made these tonight. I doubled the amount of bergamot juice, but otherwise made no changes. They are truly wonderful. Thanks!

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