Orange-Almond Drops

I have good news and bad news for you.  The bad news first....I you came over here today hoping to find a post about ideas for Christmas dinner, possibly something savory and hearty, perhaps something healthy, I'm sorry to say you're out of luck.  Which brings me straight to the good news.....MORE COOKIES!  And that's pretty much what you'll be finding over here straight on through Christmas.  Cookies, cookies, cookies and more cookies....and maybe some brownies, too.

I found this recipe in Better Homes & Gardens waaaay back in 2003, I dog-eared the page with plans to make these that year.  Leading up to Christmas that year I concocted a crazy  plan to make all of the holiday cookies in the magazine.  I truly though this was viable plan.  I  bet you're not surprised to know that my plan didn't quite work out.  As the years went by the Orange-Almond Drops got lost in the shuffle.....until now.  I'm so glad I found this recipe again, these cookies are so delicious!  They're soft and sweet, and the orange and almond flavors bounce off each other perfectly.

One of my favorite parts of making these cookies was using my Microplane Zester!  Seriously, I love this thing!  Sometimes I wonder if I seek out recipes just to use this wonderful tool....it's possible.

Print Recipe

Orange-Almond Drops

(Adapted from Better Homes & Gardens Christmas Cookies, 2003)

Makes approx. 3 dozen

2 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (1 stick) butter, softened

1 cup granulated sugar

2 eggs

1 tablespoon finely grated orange zest

1/2 cup orange juice

3/4 cup almonds, finely chopped

Orange Frosting

2 tablespoons butter

1 cup confectioners sugar

2 tablespoons orange juice

1 teaspoon vanilla extract

Finely grated orange zest (aprrox. 1 large orange), for garnish (optional)

To make cookies:

In a medium bowl, whisk together flour, baking soda and salt.  Set aside.

In a large bowl, cream butter and sugar until light and fluffy.  Beat in the eggs, one at a time, fully combining with each addition.  Mix in the grated orange peel and orange juice (the mixture may looked curdled, which is fine).  Mix in the flour, until just combined.  Fold in the chopped almonds.

Refrigerate dough at least one hour.

Preheat oven to 375 degrees F.

Drop a tablespoon of dough on parchment-lined baking sheets, about one inch apart.  Baking 8-10 minutes, until the bottoms are lightly browned.  Transfer cookies to a wire cooling rack, and fully cool.

To make frosting:
In a medium bowl, mix all ingredients together until frosting is smooth.  Add more orange juice for thinner consistency.  Spread frosting over cooled cookies and top with orange zest.

Enjoy!