Orange Creamsicle Italian Twist Cookies
These beautiful little cookies may look like a breadstick but they have the texture of an Italian twist cookie and the taste of an orange creamsicle!
Equipment
- Stand Mixer
- Cookie Sheets
- Parchment paper
- zester/grater
- Pastry brush
Ingredients
- 1 stick unsalted butter softened
- 3/4 cups sugar
- 1 egg
- 1/6th tsp salt
- 2 tsp orange zest
- 1 tsp fresh orange juice
- 1 tsp vanilla extract
- 3 oz melted white chocolate
- 2 1/4 cups all-purpose flour
- 1 tsp baking powder
egg wash
- 1 egg optional
Instructions
- Zest one orange and then juice it in a separate bowl.
- In a small bowl sift the flour and baking powder together and set aside.
- Next, get 2 cookie sheeta and place parchment paper on them. Set the oven to 400 degrees.
- Melt your white chocolate until fully smooth, be careful not to burn it, follow package instructions.
- In a stand mixer cream butter and sugar together until thoroughly combined.
- Add the egg, salt, vanilla, and freshly squeezed orange juice, mix until fully combined.
- Add the slightly cooled melted white chocolate and thoroughly mix.
- Add in the bit of milk till just combined then add in the flour.
- Next, pull off a small rectangle of parchment paper and lightly tape it to your work surface. Take about a 1 tsp of dough and roll it into a cylinder shape that is 2-3 inches in length then do it again so you have two 2-3 inch cylinders. Align them next to one another twisting one behind the other. Continue this process until you have about 36 twists. Place them on the cookie sheets leaving a little room between each.
- Crack one more egg into a small bowl and whisk, take a pastry brush and lightly baste each cookie. You can skip this but most Italian cookies have an egg wash on them.
- Bake the cookies for 10-15 min until golden brown on top and lightly browned on the bottom. Cool on cookie sheet for 5 min.
Notes
Cookies stay fresh for about a week.
Enjoy them with a cup of coffee, tea, or as dessert.
If you are not a fan of making twists you can still bake them as rounds. Take a tsp of cookie dough and roll it into a ball, slightly smash the dough mounds down and bake 10-15 min until golden brown on top and lightly browned on the bottom.