Slice & Bake Glazed Ginger & Orange Tea Cookie Medallions 🍊🫚

These simple cookies are perfect to serve at
teatime!  They are light and not overly sweet.

Ingredients:

1 medium/large orange

2 cups all purpose flour

3/4 cup powdered sugar

1/4 teaspoon baking powder

orange zest

1/2 teaspoon ground ginger

1/2 teaspoon ground turmeric

3/4 cup (1 1/2 sticks) cold salted butter

2 tablespoons orange juice

1 teaspoon pure vanilla extract

paper towel tube

Glaze Ingredients:

3/4 cup powdered sugar

1/4 teaspoon ground ginger

1/4 teaspoon ground turmeric

4 to 6 teaspoons orange juice

3 tablespoon sanding sugar (clear or orange colored)

Method:

Use a fine grater to remove the skin (zest) from the orange. Save and set aside. Juice the orange and set aside.

Add the flour, sugar, baking powder, orange peel zest, ginger, turmeric and butter to the bowl of a food processor.** Pulse or mix on low speed until the butter is in small pieces throughout the dry ingredients.

Stir together the juice and vanilla. Add to the food processor and mix on low until a dough forms.

Place the dough on a sheet of parchment paper and roll into an eight inch long log. Place the log in the center of the parchment paper. Fold the parchment over the dough and use your hands to continue forming the log to 10 inches in length. 

Cover the log with the parchment paper. Cut the paper towel tube open lengthwise. Place the parchment wrapped dough inside of the paper towel tube*** and wrap the tube and dough securely with palstic wrap. 

Dough log rolled in parchment and paper towel tube.

Dough log and tube wrapped in plastic.

Refrigerate for 2 hours or longer.

Preheat oven to 325*. Line baking sheets with parchment paper.

Unwrap the dough and cut into 1/4 inch thick slices. Place the slices 1 inch apart onto the prepared baking sheets.

Bake for 12 to 15 minutes or until the bottoms begin to turn golden. (The surfaces should not be browned.) Place a sheet of waxed paper under a wire cooling rack. Remove from the baking sheet and transfer to the wire rack to cool completely.

In a small bowl, whisk together powedered sugar, spices and the juice (1 teaspoon at a time) until a drizzling consistency is achieved. Spread the glaze over a few cookies at a time. Immediately sprinkle with the sanding sugar. Repeat with the remaining cookies.

Allow the glaze to set for 2 hours before transfering to an airtight storage container. Place sheets of waxed paper between layers of cookies.

Store at room temperature for 1 week. (Cookies without glaze will stay fresh for 2 weeks.) Makes 3 dozen cookies.

**If you do not have a food processor, you can use an electric mixer instead.

***Placing the log of dough in the paper towel tube keeps the bottom round and prevents a flat side from forming while the dough chills.

Notes:

I was planning a High Tea Lunch for my cousin's birthday and decided to include these sunny tea cookie medallions. Even though they are so simple to make, the flavors are excellent, unique and simply gourmet.

The cookies are so good that my husband encouraged me to put them away quickly before he ate too many and not enough were left for the Tea Party. 😂