Orange Peel Cookies

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Orange Peel Cookies to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Orange Peel Cookies, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 cup shortening
• 1 1/2 cups white sugar
• 1 cup milk
• 1 teaspoon baking soda
• 2 teaspoons vanilla extract
• 3 3/4 cups all-purpose flour
• 3 teaspoons baking powder
• 1 whole orange with peel -
• chopped, seeded and puree

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Preheat oven to 400 degrees F (205 degrees C)

Step 2: Technique & Execution

Combine the shortening and the sugar and mix until light

Step 3: Technique & Execution

Stir in the vanilla, milk and ground orange

Step 4: Technique & Execution

Add the flour, baking powder, and the baking soda

Step 5: Technique & Execution

Mix until combined

Step 6: Technique & Execution

Let dough sit for 15 minutes then drop teaspoon sized drops onto greased cookie sheets