Sunday, March 7, 2010

Creamsicle Cookies (a.k.a Orangebursts)

Tastes like summer.

I am back. Sorry for the delay in posts, as you know I have been extremely busy. I am happy to report that my one client has filed with the SEC and we met all our deadlines. In other news I am leaving for Atlanta tomorrow to spend three weeks there to work on another client's year-end.

Before I leave, I want to share these cookies with you. I am ready for spring and I bet most of you are as well. It seems like it is right around the corner and these cookies are perfect to celebrate its arrival. In my opinion these cookies taste very similar to creamsicles. I used to LOVE creamsicles when I was small. For the first six years of my life I lived in California outside of Los Angeles. One of my fond memories from California was hearing the chime of ice cream man. Of course my brother, sister, and I would go running the minute we heard that sweet song. As a creature of habit, I would always pick the strawberry shortcake or the creamsicle. This cookies brings back all the memories of the creamsicle I would eat on the curb with my brother and sister. The sweet vanilla and tangy orange are the perfect combination. I suppose now it is time for me to make a strawberry shortcake cookie.

Creamsicle Cookies (a.k.a Orangebursts)
recipe adapted from Guittard

2 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1/2 cup sugar
1/2 firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons orange zest
2 cups Guitard Choc-Au-Lait Vanilla Chips

Preheat oven to 375 degrees Fahrenheit.

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 until combined. Stir in orange zest and chips.

Drop rounded teaspoonfuls onto ungreased cookie sheets. Bake 8 - 10 minutes or until golden brown around edges. Cool for several minutes on cookie sheets before transferring to rack to cool completely. Store in airtight container.

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