Orange Cream Cookies

1. 1

   Preheat the oven to 300u00b0F. Lightly grease and line 2 baking pans with parchment paper.

2. 2

   Beat butter, sugar and vanilla in a large bowl with an electric mixer until light and creamy. Sift flour and cornstarch into a medium bowl. Lightly fold into butter mixture in 2 batches.

3. 3

   Roll half tablespoonfuls of mixture into balls (use lightly floured hands to help prevent sticking). Place 2 inches apart on prepared pans. Flatten slightly.

4. 4

   Bake for 12-15 mins, until golden. Turn pans halfway through cooking time to allow for even browning. Cool in pans 5 mins. Remove from pans; cool completely on wire rack.

5. 5

   For the orange cream filling, beat butter, sugar, orange peel and juice in a small bowl with an electric mixer until light and creamy. Sandwich 2 cookies together with orange cream filling. Dust tops lightly with powdered sugar. Store in an airtight container for 3-5 days.

No nutritional information available.

No additional tips available.