SweetAmbs Orange Vanilla Spice Cookies*

Yields about 3 dozen 3-inch cookies

Ingredients:
4 cups (575 grams) all-purpose flour, plus more for dusting
1 teaspoon (4 grams) salt
1 teaspoon (4 grams) baking powder
1 teaspoon (2 grams) cardamom
1 cup (226 grams) unsalted butter, softened
1-3/4 cup (350 grams) granulated sugar
¼ cup (70 grams) agave syrup**
Zest of a large orange
2 teaspoons (10 mL) vanilla extract
2 large eggs, room temperature
2-3 tablespoons (29.5 – 44.25 mL) whole milk (as needed)

1. Sift the flour, baking powder, cardamom, and salt into a medium bowl. Whisk to combine.
2. In large bowl, beat the butter and sugar with an electric mixer (handheld, or a stand mixer
fitted with the paddle attachment) on medium speed until the mixture is light and fluffy, about
5 minutes. Scrape down the bowl and beater with a rubber spatula as needed. Add the agave
nectar and beat on low speed until well blended, about 1 minute more.
3. Add the orange zest and vanilla and continue to beat on low speed until well blended.
4. Add one of the eggs and beat on low speed until well blended. Stop the mixer, scrape the
bowl, add the second egg, and beat until well blended.
5. Add the dry ingredients and beat on low speed, stopping once to scrape the bowl, until
they’re incorporated and the dough pulls away from the sides of the bowl, about 15 seconds.
Do not over-mix. The dough should be soft and somewhat sticky, but not so sticky that it’s
difficult to handle. If the dough feels too soft, add flour until it stiffens up (2 Tbs. at a time) If
the dough is very dry and crumbly, add 2 to 3 Tbs. milk to soften it.
6. Split the dough into two pieces and refrigerate for one hour. Roll the dough to 1/4” (0.6cm)
and chill the sheets for 30 minutes. Cut out desired shapes and bake at 350°F (175°C) for 10-
12 minutes or until edges are light golden brown.
*For a plain cookie, omit the orange zest and cardamom. Don’t be afraid to experiment with
other flavors! Try a combination of almond extract and lemon zest for a twist on this recipe.
**If you can’t find agave syrup, use honey instead. The flavor of the cookie will be affected
slightly, but the texture will remain the same. In humid climates, replace the agave nectar with
the same amount of granulated sugar.

Prepared exclusively for [email protected] Transaction: 1578

Ingredients:
7½ cups (910 grams) confectioners’ sugar
½ cup plus 2 tablespoons (104 grams) meringue powder
¾ cups (177 mL) water, room temperature, plus more for thinning
¼ teaspoon (1 gram) salt
2 teaspoons (10 mL) vanilla extract

1. In stand mixer fitted with the paddle attachment, beat the confectioners’ sugar, meringue
powder, and salt on low speed until combined.
2. Still on low speed, add the water to the dry ingredients, but don’t add it all at once.
Depending on the weather, you might not need the full 3/4 cup. Hold back about 1/4 cup at
first, then add more water if the mixture is dry and crumbly. Add the vanilla extract and mix
on low speed until combined. Once all of the dry ingredients are moistened, turn the mixer off
and scrape the bowl.
3. Continue to mix the icing on low speed until the icing is light in color and holds a stiff peak,
3 to 5 minutes. It’s very important that you don’t over-mix the icing.
4. Use this stiff consistency icing as-is, or add more water to create flood or medium
consistency icing. To save the icing for later, transfer it to a container, cover with a layer of
plastic film touching the surface, and cover securely with a lid. Refrigerate for up to 10 days.
Mix the icing well by hand when you’re ready to use it.

Prepared exclusively for [email protected] Transaction: 1578