Orange-Cinnamon Graham Cookies

When the leaves start to turn, it's time to turn over a new leaf. (Or something like that.) Slowly but surely, I'm catching up with my backlog of cookie recipe posts.

A while ago, I wrote about how this recipe was inspired by some orange-graham French toast I had one morning when some friends and I were visiting Ogunquit, Maine.

That breakfast was pretty good, but I think the best part of that meal was finding this flavor combo.

I've used ground graham crackers in loads of my cookies before, so I that part of the recipe was a no-brainer. The majority of my dry ingredients would be finely ground graham crackers.

I've also made dozens of recipes that use citrus, so I wasn't worried about that. My old trick of using three forms of the orange--the zest, juice, and extract--is a surefire way to pack as much of a flavor wallop as possible into a cookie.

For the best results, make sure you let these cookies cool completely before you start scarfing them down. That little bit of time lets all the flavors melt together and mingle and create a thoroughly delightful and sophisticated autumnal treat reminiscent of gingerbread but with a citrusy note. You'll love them with vanilla ice cream. Yum!

Stay tuned for a version glazed with an orange reduction. (Oooh! This part just came to me. Why didn't I think of this earlier?)

Makes 3 dozen cookies. (To see this recipe in process, check out Picturing Orange-Cinnamon Graham Cookies.)

Creamables	1 stick butter 1 cup dark brown sugar
Wet Ingredients	1 egg 2 tablespoons orange juice 1 tablespoon vanilla 1 tablespoon orange zest 1 1/2 teaspoons orange extract
Dry Ingredients	2 cups finely ground graham crackers 1 cup oatmeal 3/4 cup flour 1 teaspoon cinnamon 1/2 teaspoon baking soda 1/4 teaspoon salt

1. In your Kitchen Aid or a large mixing bowl, cream together the creamables.
2. Add the combined wet ingredients to the creamables. Mix together until well incorporated.
3. In a large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed.
4. Slowly add the dry ingredients to the combined creamables and wet ingredients. Mix until evenly combined.
5. Preheat oven to 350º.
   
6. Shape dough into balls--about 2 tablespoons each.
7. Place the dough balls about 2 inches apart on Silpat- or parchment paper-lined cookie sheets.
8. Bake at 350º for 10-12 minutes or until golden brown and the tops are firm to the touch. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.

Comments

[Em]

These sound good! I think you should also do just a french toast version of cookie. Mapley (and buttery) goodness. And with graham crackers because those make cookies taste the best!