Рецепт Orange Creamsicle Cookies...
If you're not familiar with the blog, The Girl Who Ate Everything, you should be. I like to think of it as my other blog, because I could certainly qualify as a girl who ate everything...except eggs, of course. Plus I'm on her blog as much as I'm on my own. And while I normally don't post recipes that are easily found on other blogs, this one deserved an exception. I first saw this recipe on Pinterest (the bane of my existence!) and it spoke to me...I made these fantastic cookies for my sister's soiree while I was in Salt Lake City, and they were the hit of the party. I loved everything about them, but especially loved the bright orange flavor.
Bear with me, a side-track has come along...I am often asked how I can make all of the sweet treats that I do, you know, being diabetic and all...like Paula-butter-is-my-life-Deen. And in light of Paula's recent admission that she now suffers from diabetes (and believe me, IF you have diabetes you do suffer, especially if you are a foodie!!) I feel I need to offer up my own pitiful explanation of why I make what I do, even though Anthony Bourdain has no idea who I am...pity. I often make light of having diabetes, because if I don't I'll just cry into my sugar-free pudding and ruin the whole thing...but having diabetes, whether Type 1 or Type 2, is really not a laughing matter. And just so you know, it doesn't matter what type one has, as both have the same effect on the body. As Paula tried to say, between bites of fried donut-burgers when the ink on her newly signed contract with Novo Nordisk Pharmaceutical was not yet dried, it's about moderation. Actually Paula, for you it's about money...shame, shame, shame...but for the rest of us diabetics it's about sugar. I have to daily remind myself that sugar for me is like shards of glass in my veins...not a pretty picture but it's usually enough to stop me from having more than one of anything. Now I love me a good piece of cake but I usually only have one piece...and that one piece is eaten over two days. There are some things I'm willing to risk a coma over, I am a foodie after all, but those are few and far between. I do watch what I eat and while I love to bake and cook, I'm not the sugar freak in the family - that title belongs to the mister. HE demands dessert and if there is none to be had he usually says something endearing like, "What the #$%& do I pay you for?!?!" He will never be accused of being a romantic poet.
Oh, one last thing...I have never made a Paula Deen recipe that I didn't love...I have eaten at her restaurants and own all of her cookbooks...I watch her on TV...I'm a fan. I don't have any resentment towards Paula for not coming forward with her diabetes diagnosis three years ago...it took me YEARS to get my head around my diagnosis - it's a very personal thing and I can respect that. However...to announce to the world that she has diabetes, which she had to do the minute she signed that contract with Big Pharma, and then pretend that it had nothing to do with $$$, well, that's just bad form. I'll forgive Paula, probably while eating one of these Orange Creamsicle Cookie, because I plan to be Paula in my next life - with her money but without diabetes.
- Orange Creamsicle Cookies - Adapted From The Girl Who Ate Everything
- 2 1/2 cups all purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter, softened
- 1/2 cup sugar
- 1/2 cup firmly packed brown sugar
- 1 large egg
- 1 teaspoon vanilla
- 2 tablespoons orange zest (for me that was the zest of 4 small oranges)
- 2 cups white chocolate chips (I used Ghirardelli Classic White Chips)
Preheat oven to 375 degrees.
In a small bowl, combine flour, baking soda, and salt; set aside. In a large bowl, cream butter and sugars until light and creamy. Beat in egg and vanilla until smooth. Gradually add flour mixture and stir until just combined. Stir in orange zest and chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Do not flatten cookies; they will bake "down" on their own. Bake 8 to 10 minutes or until golden brown around the edges. Cool for several minutes on cookie sheets before transferring to rack to cool completely. Store in airtight container. Makes about 36, 3-inch in diameter cookies.
Pictures taken with my phone - small and blurry but you get the idea. This cookie recipe is very adaptable, you could substitute semi-sweet chocolate chips for the white chocolate chips and omit the orange, or leave it in...you could also change these into a fabulous lemon cookie by using lemon zest with the white chocolate...this one's a keeper!
One year ago: Valentine's Wool Heart Pillow
Two years ago: Crazy Quilt
Three years ago: Tea and Toast
Four years ago: Chocolate-Raspberry Tart With White Chocolate Cream