Orange-pecan cookies are light and crispy, almost like a shortbread in texture. They are quick to make and it’s easy to have fresh cookies whenever you need just a few or have company coming.
For more cookie recipes, see the quick index to the recipes we’ve posted on our blog.
use a portion scoop for even-sized orange-pecan cookies
I always use portion scoops for cookies, muffins, pancakes, and butter balls. You can get them in a wide range of sizes, from a #100 for butter balls to a #20 for muffins or pancakes. It keeps your muffins or cookies all the same size. You can purchase them from a restaurant supply store (and they do sell to the public, not just restaurants) or buy them online.
parchment paper is great for baking cookies
Forget spraying a baking sheet and ending up with somewhat greasy cookies. Use parchment paper–cookies won’t stick and they don’t become greasy. Here’s my tip: freeze the cookies on parchment paper in the freezer. When they’re frozen, fold up the parchment paper and mark what kind of cookies they are on the back of the parchment paper. Place it in the bag. When you bake the cookies, unfold the parchment paper and use it to line the baking sheet.
save orange zest for other uses
Whenever I use fresh oranges, I zest the rind first. Scoop it into a ziplock freezer bag and save for other uses. Once you have orange zest on hand, you’ll find many other uses for it. Try Maple-Orange Mashed Sweet Potatoes. Then you can make Sweet Potato Pancakes with Orange Syrup. I do the same with lemons and limes. Keep them in separate ziplock bags in the freezer. One of my other favorite cookie recipes is Three Citrus-Coconut Cookies. I’ll be posting that recipe soon.
