My Thought for the Day can be found, here. If you like it, give us a thumbs up and share it with your friends.
From the kitchen of One Perfect Bite...I have a special fondness for icebox cookies. I don't think they are the best of kind in the world of sweet treats, but as family size shrinks, they make it possible for a family of two to enjoy cookies as fresh as those enjoyed families of four or six or eight. They are also usually easy to prepare, and those of you who know me, know I never argue with easy. That being said, I suspect these fall into the realm of adult cookies. I can tell you that they did not impress my grandbabies who politely ate the three they were given, but despite their availability, never ask for more. That rarely happens. Fortunately, my older cookie monsters loved them and that is why I'm passing these orange-flavored gems on to you. The recipe is easy, straightforward and feeds an army should you chose to make the cookies in a single marathon baking session. However, if you freeze the dough, you can slice and bake the exact number of cookies you need for any occasion. If you enjoy layered citrus flavor, I know you will enjoy these cookies. Here's how they are made.
Orange Pecan Icebox Cookies...from the kitchen of One Perfect Bite courtesy of Taste of Home Baking cookbook
1/2 cup butter, softened
1/2 cup shortening
1/2 cup sugar
1/2 cup packed brown sugar
2 tablespoons orange juice
1 tablespoon grated orange peel
1/2 teaspoon lemon extract
1/2 teaspoon vanilla extract
2-3/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 cup finely chopped pecans
1) In a large bowl, cream butter, shortening and sugars until light and fluffy. Beat in egg, orange juice, orange peel and extracts. Combine the flour, salt, baking soda and baking powder; gradually add to creamed mixture and mix well. Stir in pecans. Shape dough into four 5-in. rolls; wrap each in plastic wrap. Refrigerate for 3-4 hours or until firm.
2) Preheat oven to 350 degrees F. Unwrap rolls and cut into 1/4-in. slices. Place 2 inches apart on greased baking sheets. Bake for 9-10 minutes or until edges begin to brown. Remove to wire racks to cool. Yield: about 6 dozen.
One Year Ago Today: Peruvian Chicken with Green Sauce
Two Years Ago Today: Blueberry and Sour Cream Tart
Three Years Ago Today: Rice and Red Lentil Pilaf - Kichiri