Orly the Baker's cookies and scones are among her most popular items because people swear that they taste identical to the real thing. When they are fresh out of the oven, the chocolate chunks and gooey center of the cookie just melt in your mouth. Get in line for her famous chocolate dipped lemon butter cookies!
Orly the Baker's Butter Cookies (sold at Chompies in AZ)
1 cup (226 grams) unsalted butter, softened
2/3 cup (135 grams) white sugar
1 large egg
1 teaspoon lemon zest (or lemon juice)
1 teaspoon vanilla extract
2 1/4 cups (295 grams) Blends by Orly London Blend
1/4 teaspoon salt
In the bowl of your electric mixer beat the butter and sugar until light and fluffy. Beat in the egg, zest, and vanilla extract.
In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet creamed mixture and beat until incorporated.
Fill a piping bag with dough. Using the piping bag and star tube piping tip, pipe out various shapes of cookies, including starts, horseshoes, shells, snails, etc.
Preheat oven to 350 degrees F (177 degrees C).Place oven rack in the center of the oven. Line a baking sheet with parchment paper.
Place the cookies on the baking sheet, spacing about 2 inches (5 cm) apart. If you like, make an egg wash by beating one egg white with 1 teaspoon water. Brush cookies with the egg wash and sprinkle with chopped nuts, rock sugar or colored sugar. Bake the cookies for about 10-15 minutes, or until the edges of the cookies are golden brown. Remove from oven and place on a wire rack to cool. You can also dip the cookies in melted chocolate and roll in sprinkles.