Creamsicle Cookies
From the walkway outside my motel room. I kinda wanted to just stay there forever. |
Walking under an orange tree on my way to meet up with my friends. |
Orange Creamsicle Oreos
Makes about 25 cookies
Cookies
1 cup butter, softened
1/2 granulated sugar
1 tablespoon vanilla extract
2 cups all purpose flour
Orange Buttercream Filling
1/2 cup butter, softened
2 cups icing sugar
Zest from 1 orange
1-2 tablespoons orange juice
A couple drops of orange food colouring (optional)
To make the cookies:
1. Preheat the oven to 350°F/180°C and line two baking sheets with parchment paper.
2. In a mixer, cream together the butter and sugar until light and fluffy; beat in vanilla. On low speed, add the flour and mix just until combined. The dough will be slightly crumbly.
3. Form the dough into a ball on a lightly floured surface and gently knead a couple times to create a smooth, uniform dough. Flour a rolling pin and roll the dough out to about 1/4-inch thickness. Using a floured shot glass or a 2-inch round cookie cutter, cut as many circles out of the dough as you can.
4. Transfer the dough circles to your prepared baking sheets and bake for 10-12 minutes, until the cookies are lightly golden on the bottom. Allow to cool completely on a rack.
To make the filling:
1. Beat the butter for about a minute to get it nice and creamy, and start adding the icing sugar gradually, beating until smooth.
2. Add the zest, orange juice, and food colouring and beat until smooth. If needed, add more juice or icing sugar to adjust the consistency and get a creamy, spreadable buttercream.
To assemble:
Use a spoon or piping bag to get about a tablespoon of buttercream onto the bottom of a cookie, then squish another cookie on top. Keep chilled if it's warm out; these are best enjoyed a few minutes after coming out of the fridge.
Labels: baking, California, Cookies, creamsicle, dessert, Menlo Park, orange, Oreos, shortbread, summer