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December 2007/January 2008

Recipe of the Month

Provencale Orange Blossom Cookies - Orielletes
L'Auberge Provencale, White Post, VA

Total preparation time: 2.5 hours

1 lemon peel
1 orange peel
1 lb flour
2 tbsp. butter (softened)
1/4 cup sugar
1/4 cup orange flower water
3 beaten eggs
1 pinch salt
1 cup oil for frying
Confectioners sugar

Shred lemon and orange peel with grater. Mix with flour, softened butter, sugar, orange water, eggs, salt.

Knead the dough, adding a little water if necessary. Cover and let stand for 2 hours.

Roll out dough onto floured surface 1/4-inch thick. Cut dough into 4-inch squares.

Heat oil in frying pan until very hot. Fry orielletes. When they are golden, remove and drain. Sprinkle with confectioners sugar. Enjoy for the holidays.

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