The next recipe in the Modern Baker Challenge is an old British cookie that Nick Malgieri describes as “little buttery orange-flavored clouds”. Now I’m all for melt-in-your-mouth goodness, which is what these cookies promised. But I’ll admit I was a bit skeptical when I read the recipe and saw that the lightness in these cookies comes from cornstarch. That’s where the lightness in the meringues I made recently came from.
And like the meringues, I was worried that the melting moments cookies might have a strange, overly dry mouthfeel. The fact that the recipe called for half as much cornstarch as flour didn’t give me any comfort, either. But this was the next recipe in the Cookies, Bars, & Biscotti section, so for better or worse, I was going to make it.
In addition to the flour and cornstarch, the recipe calls for baking powder, salt, butter, confectioner’s sugar, eggs, vanilla, orange extract, and orange zest. I mixed the flour, cornstarch, baking powder, and salt in a bowl. Then I beat the butter and powdered sugar in the mixer until light and fluffy. After beating in the eggs, I added the orange zest and extract (I substituted fiori di sicilia for the orange extract), then beat in the flour mixture. I scooped small spoonfuls of the dough, rounded them slightly, and put them on a cookie sheet.
I baked the cookies at 325°F for 20 minutes, until they were puffed, set, and lightly golden.
The cookies smelled delicious. The orange zest and fiori di sicilia were almost intoxicating, and despite my reservations, I couldn’t wait for them to cool so I could to try them. And once I did taste them, all my fears were put to rest. They were light, crisp, and brightly flavored. And, yes, they melted in my mouth with no cornstarch aftertaste.
I’m glad I made these cookies in spite of my initial skepticism. And I’m sure I’ll be making them again.