“VAIN Foods” and it’s marks and “Exceptional Vanilla Extract” are trademarks of VAIN Foods. © 2020 VAIN Foods
1 3/4 cups unbleached all-purpose flour
1/2 teaspoon salt
1 cup confectioner's sugar
zest of medium orange, grated
16 Tablespoons of unsalted butter, room temperature
1 teaspoon fresh rosemary, finely chopped
1 teaspoon Vain Tonga Vanilla extracted in Orange Spirits
Whisk together the flour and salt in a medium bowl. Set aside.
Combine the confectioner's sugar and orange zest in the bowl of your stand mixer. Add the butter, fit the mixer with a flat beater, and cream together the butter and the orange sugar, initially on low speed and increasing to medium speed, 1 to 2 minutes. Add the rosemary and vanilla and beat until the mixture is uniform.
Reduce the mixer speed to low and mix in the flour mixture until combined. Scrape the sides of the bowl and beater to make sure that all of the ingredients are incorporated and no dry flour is visible.
Divde the soft dough in half, spreading each portion on a piece of parchment paper or plastic wrap. Roll each portion into a 6-inch log (it will measure about 1 3/4 inches in diameter). Chill the wrapped dough in the refrigerator until cold and firm throughout, at least 2 hours or up to 3 days.
Position two racks to divide the oven into thirds and preheat to 350 degrees F.
Cut logs into 1/4 inch slices and place each disk in the well of a standard muffin tin.
Bake for 12-15 minutes, until the cookie are golden brown at the edges. Cool for 5 minutes before removing from the tin.