Blood Orange Cream Cookies

Blood Orange Cream Cookies
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So there’s this blog I’m totally in love with. (And I’m not alone.) And every time Cannelle et Vanille shows up on my reader, I feel my heartbeat quicken a bit. I know I’m not only in for some gorgeous pictures, but a well thought out, wonderful combination of flavors and textures embodied in a recipe.

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When I saw her Lemon Cream Cookies post, I finally got up the nerve to attempt one of her recipes. I’ve been too afraid the translation from her kitchen to mine would be a disaster. It would like me trying to copy a Monet or something. Spritz cookies seemed like something I could probably do.

 

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I made two batches. The first batch (lemon) wasn’t a complete disaster–just a tiny one. Mostly because I tried to make my cookie dough more pipeable by adding milk. And I probably mixed them too long after I added the flour. (Oopsy!) The spread all over the place, were chewy, and we ate them anyway.

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I e-mailed her and asked for help. She obliged and my second attempt (blood orange) was much better, even though they are not as pretty as hers.

These cookies are deceptively light. I have bad childhood memories of store bought spritz cookies–pasty, flavorless, etc. Not these! They are buttery and melt in your mouth.

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The changes I made to her recipe were to use orange zest and 1-2 tsp. of blood orange juice. Everything else was the same. (I think the extra liquid is what caused mine to spread a bit more.) For the buttercream I added blood orange zest and a few teaspoons of juice along with 1 tsp. of vanilla extract. It’s hard to see in the pictures, but it was the loveliest shade of pink.

You can find her recipe here.

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10 Comments

  1. I thought your photos and cookies look great! Though her photos and recipes are as you said stellar! Kudos to you for trying one of her recipes!
    ~ingrid

    Btw, thanks for answering my ice cream/custard recipes! I didn’t get to it but will try again tonight, YAY, no baseball!

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