Ingredients:

  • 226g unsalted butter, softened
  • 100g granulated sugar
  • 60ml triple sec (Cointreau or similar)
  • 5ml orange blossom water
  • 281g all-purpose flour
  • 1.25ml salt
  • 120g powdered sugar
  • 30-45 ml milk
  • 15ml triple sec
  • Orange zest, for garnish

Instructions:

  1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  2. Beat in the triple sec and orange blossom water until well combined.
  3. Gradually add the all-purpose flour and salt to the wet ingredients, mixing until just combined. Be careful not to overmix.
  4. Form the dough into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
  5. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  6. On a lightly floured surface, roll out the chilled dough to about 1/4-inch thickness. Use cookie cutters to cut out desired shapes. Re-roll scraps as needed.
  7. Place cookies on the prepared baking sheet, leaving a little space between each. Bake for 12-15 minutes, or until the edges are lightly golden brown.
  8. Let cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. If desired, whisk together all glaze ingredients and drizzle over cooled cookies. Garnish with orange zest.
  9. Enjoy warm or at room temperature.