medtran49
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Makes 12 cookies
1/4 pound (1 stick, 8 Tbsp) unsalted butter room temperature
5 Tbsp granulated sugar
1/4 tsp salt
2 tsp orange zest (no white pith)
1 tsp orange liqueur
1 cup AP flour
Cream butter, sugar and salt until mixture is smooth (sugar granules are gone). Stir in zest and then orange liqueur until combined. Fold in flour and gently mix until just blended.
Place dough on a piece of plastic wrap and form a 6 inch by about 1-1/2 inch cylinder. Roll up using plastic wrap, then gently twist ends. Place in refrigerator for at least 1-1/2 hours.
Preheat oven to 325 F. Line two 9x13 inch sheet pans with parchment paper or a silpat. Place the oven racks in the center of the oven prior to preheating.
Remove cookie dough from refrigerator and unwrap. Slice cylinder in half, then in quarters, then slice each quarter into equal thirds. Divide the slices between the 2 cookie sheets, spacing them equally.
Place the cookie sheets on the racks and bake 16 to 18 minutes until edges are very lightly golden brown, rotating racks top to bottom and front to back about half way through. Remove cookies from oven and cool to room temperature on sheet pans, about 20 minutes.
