In preparing these, I tried different sources for flavoring. Dried orange zest, orange juice, Grand Marnier as well as orange extract. However, nothing held the orange flavor as well as the extract. The only other thing I have considered is orange oil, which may give it a fresher flavor.
The cookies have a cinnamon/clove spice taste with a tart orange flavor. The spices are picked up in the simmering process along with the coating after they are baked. This cookie would be perfect for an afternoon tea. This recipe makes about 2 1/2 to 3 dozen cookies.
Citrus Sri Lanka Cookies
Ingredients/ Cookies
2 1/4 cups flour
1/4 tsp salt
2 tsp baking powder
1 tsp whole cloves
2 sticks cinnamon
1 1/2 cup of water
1/2 cup sugar
1/3 cup butter flavored shortening
1/3 cup butter
1 1/2 tsp orange extract
Ingredients/Topping
2 tbs ground cinnamon
1/2 tsp ground cloves
4 tbs sugar
Sift together flour, salt and baking powder. Set aside. Fill a small saucepan with water, whole cloves and cinnamon sticks. Place over medium high heat and bring to a boil. Reduce heat and let simmer for 10 minutes. Remove from heat and let cool.
In a medium size bowl, cream together sugar, butter and shortening. Then add orange extract and beat for 1 minute at medium speed. Add 1/4 cup of the spice water and beat for an additional minute. Discard the remaining boiled cloves and cinnamon sticks, but keep the spice water in reserve.
Using a wooden spoon, fold the sifted ingredients into the batter, forming a dough that holds together. If it is too dry, add a teaspoon of the boiled spice water and mix until it reaches the correct consistency. I had to add two teaspoons to mine. After that, you can discard the remaining spice water.
Shape the dough into a ball inside the bowl, cover with plastic wrap and place in fridge 20-30 minutes or until dough can hold its shape and be easily formed.
While the dough is chilling, preheat the oven to 375 degrees. Also, mix the topping ingredients together in a small bowl.
Once the chilling time is complete, take dough out of fridge and shape into several 1 inch round balls and place on an ungreased baking sheet about 1 inch apart. Bake for 15-20 minutes or until the bottom edges start to brown.
Remove pan from oven and take each cookie and roll gently in the cinnamon sugar mixture and place on rack to finish cooling.
**LAST YEAR: Banh Mi Sandwiches**
Please note that this is the last of my vacation and I will be back blogging as normal tomorrow afternoon and the comment option will be available on new posts after today. While vacationing with the family is enjoyable, I know I will probably be missing all my foodie friends by now and be anxious to get back into the swing of blogging.
