New This Month

Orange Spritz Cookies


Orange zest gives these buttery cookies a zingy flavor.

  • Yield: Makes about 2 dozen

Source: Martha Stewart Living, December 2006


  • 2 1/2 cups sifted all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon finely grated orange zest
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup sugar
  • 1 large egg, plus 1 large egg yolk, room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1 tablespoon heavy cream


  1. Preheat oven to 400. Whisk flour, salt, and zest in a bowl. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy. Mix in egg and vanilla. Reduce speed to low. Gradually mix in flour mixture.

  2. Transfer batter to a pastry bag fitted with a large star tip (such as Ateco #829). Pipe 2 1/2-inch logs on parchment-lined baking sheets. Whisk together yolk and cream; brush cookies with egg wash. Bake until golden brown, 15 to 17 minutes. Let cool completely on sheets on wire racks.

Cook's Notes

Cookies can be stored in an airtight container up to 1 week.

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