I like orange creamsicles. I really do.
I could easily expand on my earlier Proustian rant about how orange creamsicles, just like the author's beloved madeleine tea cookies, open up a flood of childhood summer memories. But I won't bore you with orange creamsicle-tinged details about playing with my Construx in the pool or singing so loudly while driving the ride-around lawnmower that my neighbors complained.
Oh, but I just did! Ok...enough reminiscing. Let's get down to cookies!
I started with my Key Lime Pie Cookies as a base and did some tweaking.
My first tweak was to swap Nilla Wafers for graham crackers in the dry ingredients. It's hard to get a lot of vanilla flavor in a cookie, but this trick really works.
My second tweak was to swap orange for lime in the filling ingredients. That was simple!
My third tweak was to implement what was only a serving suggestion with my Key Lime Pie Cookies. For the creamsicle version, I really felt that a white chocolate topping was necessary to bridge the orange vanilla flavors. And boy, does it work!
Makes 2 dozen cookies. (To see this recipe in process, check out Picturing Orange Creamsicle Cookies.)
1 cup orange juice
1 tablespoon vanilla
1 tablespoon orange extract
1 stick butter
1 cup white sugar
1 tablespoon vanilla
1 cup finely ground Nilla Wafers|
1 cup flour
1/2 cup finely ground oatmeal
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup melted white chocolate chips|
- In a small bowl, combine the ingredients for the thumbprint filling and refrigerate until step 10.
- Preheat oven to 350º.
- In your Kitchen Aid or a large mixing bowl, cream together the creamables.
- In a small bowl, combine the wet ingredients. Whisk together until smooth.
- Add the combined wet ingredients to the creamables. Mix together until well incorporated.
- In a large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed.
- Slowly add the dry ingredients to the combined creamables and wet ingredients. Mix until evenly combined.
- Shape dough into balls--about 2 tablespoons each.
- Place the dough balls about 2 inches apart on Silpat- or parchment paper-lined cookie sheets.
- Use your thumb to make an indentation in each dough ball. Fill each indentation with 1 teaspoon of the orange/vanilla pudding mixture.
- Bake at 350º for 10-12 minutes, or until golden brown. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.
- As cookies are cooling, melt 3/4 cup white chocolate chips over a double boiler or in the microwave.
- Drizzle or use a spatula to spread the melted white chocolate over the cooled cookies.