Orange Butter Twists

As someone who has a massive sweet tooth, one of the things I appreciate most about Italian cookies and pastries, is their ability to balance sweet and savory. Maybe I am bias, but I find they always tend to strike the perfect balance, and these Orange Butter Twists are no exception! In fact, my Nonna usually enjoys these with a cup of coffee in the morning or tea in the evening.

Note: The glaze is 100% optional. If you want an even lighter, more refreshing cookie, omit it completely. But if you'd like a little kick of sweetness, add the glaze.

Ingredients:

-1 flax egg (1 tbsp. Flaxseed meal mixed with 3 tbsp. Water OR 3 tbsp. aquafaba)

-3/4 cup sugar

-1/2 cup (1 stick) vegan butter, softened

-Zest of roughly half an orange

-3-4 tbsp. Freshly squeezed orange juice

-1 3/4 cup flour

-1 1/2 tsp. Baking powder

-Optional: Splash of orange extract or Fiori di Sicilia extract

Note: I do not add salt to this recipe because the vegan butter already has salt in it. If you have an unsalted brand, add 1/2 tsp.

Optional Icing:

-Confectioners sugar mixed with a little fresh orange juice (I start with 1/2 cup sugar and 1 tbsp. of juice and add more or of each if needed)

-Sesame seeds

Method:

Make the flax egg and set aside.

Cream the butter and sugar together in a bowl. Then mix in the flax egg (or add in the aquafaba here if using instead of flax egg), extract if using, orange juice and zest.

Once combined, mix in all dry ingredients until the dough comes together. Turn the dough out onto a lightly floured surface, roll into a ball and cover in plastic wrap. Refrigerate for 1 to 2 hours. The dough will hold it’s shape better and be much easier to work with chilled.

Preheat oven to 375 degrees F.

Use a spoon to scoop out some dough. Roll into a rope, then pinch both ends of the rope together and twist. It’s okay if they look more rustic. You will get the hang of it. Continue this method until all of the dough is used. See video of how to roll and twist here.

Bake in the oven for 10-12 minutes, or until edges are lightly golden.

Let the cookies cool, and then glaze with a mixture of confectioners sugar and orange juice. Sprinkle with sesame seeds if using.