Orange Butter Cookies

Preparation info

  • About

    4 dozen

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 tablespoon grated orange rind
  • 1 teaspoon grated lemon rind
  • 1 cup butter, at room temperature
  • ¼ teaspoon salt
  • 1 cup sugar
  • 1 large egg
  • ¼ cup fresh orange juice
  • 2 cups sifted all-purpose flour


    1. Preheat oven to moderate (375°F.).

    2. Blend the orange and lemon rinds with the butter. Mix in salt and sugar. Beat in the egg and orange juice and stir in the flour. Mix well.

    3. Chill the dough until it is stiff enough to handle. Shape the dough into one-inch balls. Place them two inches apart on ungreased cookie sheets. Bake for ten to twelve minutes, or until done. Cool on wire racks.