Blood Orange Crinkle Cookie

2 cups all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp kosher salt

2 large eggs

1/3 cup b&o blood orange evoo

1½ cups granulated sugar, divided use

2 T fresh orange juice

2 T orange zest

1 tsp almond extract

1/2 cup confectioner’s sugar

1 cup powdered sugar

1 T blood orange evoo

1 T orange juice

1 tsp orange extract

Warm water to thin

 

Heat oven to 350 degrees. In a small bowl, whisk together the flour, baking powder, baking soda, and salt; set aside. In a medium bowl, whisk the eggs, 1 cup sugar, blood orange evoo, orange juice, zest, and almond extract until combined. Gently add the flour mixture to the egg mixture, and stir to combine. Cover with plastic wrap and place in the freezer for an hour to chill. Chilling the dough allows for easier handling.

In a small bowl, place the remaining ½ cup granulated sugar & the powdered sugar in another bowl. Scoop a level tablespoon of the chilled dough and roll into a ball. First, roll in the granulated sugar & then roll in the powdered sugar.

Place on parchment lined baking sheet. Repeat with the remaining dough

leaving 2” between each dough ball as cookies will spread slightly as they bake.

Bake 10-12 minutes or until puffed and cracked on top. Remove from oven and place cookies on a cooling rack to cool completely. Once cooled, whisk together all glaze ingredients until smooth and drizzle over cookies. Enjoy these cookies with afternoon tea or as a light dessert.