Ingredients
For the cookies:
3 ounces cream cheese, very soft (86g)
8 ounces unsalted butter, very soft (16 tablespoons or 226g)
1 cup granulated sugar, (206g)
finely grated zest from 1 orange
1 large egg yolk, room temperature
⅛ teaspoon salt
1 teaspoon vanilla extract
2 ⅔ cups all-purpose flour (337g)
For the orange filling:
½ cup unsalted butter, softened (4 ounces or 113g)
1 ⅔ cups powdered sugar, plus more for dusting (190g)
½ teaspoon vanilla extract
finely grated zest of 1 orange
1 tablespoon fresh orange juice
Instructions
Preheat oven to 350° F.
Cut two pieces of parchment to fit your baking sheet(s). Using a round cookie cutter create a template by drawing 1 ½-inch circles, about 1-inch apart, on one side of the parchment. Turn the paper over so the circles are on the bottom. Repeat with the second sheet of parchment. Set aside.
Full Recipe
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