how to store sugar wax

ORANGE COOKIES WITH SWEET ORANGE GLAZE

These tender, buttery orange cookies are made from scratch, infused with fresh orange zest and juice, and topped with a sweet orange glaze. Their nostalgic, old-fashioned flavor will transport you straight to your grandma’s kitchen!

INGREDIENTS

For the Cookies:

  • 2½ cups (300 g) all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup (198 g) granulated sugar
  • 2 tablespoons orange zest
  • 1 cup (227 g) unsalted butter
  • 2 tablespoons fresh orange juice
  • 1 egg

For the Sweet Orange Glaze:

  • 1½ cups (170 g) powdered sugar
  • 1 tablespoon orange zest
  • Fresh orange juice (to desired consistency)

INSTRUCTIONS

  • Preheat the Oven: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  • Make the Cookies:
    • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
    • In a small bowl, combine the sugar and orange zest. Rub the zest into the sugar with your fingers until it’s fully incorporated.
    • Using an electric mixer on medium speed, cream together the butter and the orange-zest sugar until light and fluffy, about 3 minutes.
    • Add the egg and fresh orange juice, mixing until combined. Scrape down the sides of the bowl as needed.
    • Reduce the mixer speed to low and gradually add the dry ingredients, mixing until just combined. If the dough feels too soft, refrigerate for up to 30 minutes.
  • Shape and Bake the Cookies:
    • Scoop the dough using a medium cookie scoop or about 2 tablespoons at a time. Roll into balls and place them 2 inches apart on the prepared baking sheets.
    • Bake for 10-12 minutes or until the edges are lightly browned, and the centers are still pale.
    • Let the cookies cool on the baking sheet for 5-10 minutes before transferring to a cooling rack to cool completely.
  • Make the Sweet Orange Glaze:
    • In a bowl, whisk together the powdered sugar, orange zest, and enough orange juice to achieve your preferred glaze consistency. For thicker glaze, use less juice; for thinner, add more.
  • Glaze the Cookies:
    • Spread the glaze over the cooled cookies and let them set at room temperature for at least 30 minutes.
  • Store:
    • Store the cookies in an airtight container at room temperature, separated by wax paper to prevent sticking.

NOTES

  • For a different flavor twist, you can substitute the orange zest and juice with lemon, lime, or even grapefruit.
  • If you love the combination of orange and chocolate, add 1 cup of mini chocolate chips to the dough.
  • Make-Ahead (Refrigerate Dough): Refrigerate dough, covered, for up to 2 days. Let sit at room temperature for 20 minutes before scooping.
  • Make-Ahead (Freeze Dough): Scoop dough into balls and freeze on baking sheets until solid. Then transfer to a zip-top bag and store in the freezer for up to 3 months. Bake directly from frozen, adding a couple of minutes to the baking time.
  • Make-Ahead (Freeze Baked Cookies): Freeze fully baked, cooled, and iced cookies (ensure the icing has fully set) by placing them on a baking sheet, freezing until solid, and transferring to an airtight container for up to 3 months.

Nutrition (per cookie):

  • Calories: 180 kcal
  • Carbohydrates: 26g
  • Protein: 1g
  • Fat: 7g
    • Saturated Fat: 4g
  • Cholesterol: 27mg
  • Sodium: 28mg
  • Potassium: 38mg
  • Sugar: 15g
  • Vitamin A: 250 IU
  • Vitamin C: 1.7mg
  • Calcium: 13mg
  • Iron: 0.6mg

2 INGREDIENT COCONUT FLOUR TORTILLAS 

Discover how to make simple 2-ingredient coconut flour tortillas! These soft, fluffy, and flexible tortillas are vegan, gluten-free, grain-free, keto, Paleo, and oil-free. Easy to prepare, they are only 68 calories and 3.1 net carbs per serving, making them a scrumptious and healthy choice!

INGREDIENTS

  • 1/2 cup coconut flour (weighed for accuracy)
  • 2 tablespoons whole psyllium husks (avoid powder)
  • Optional: 1/4 teaspoon fine sea salt
  • 1 cup water

INSTRUCTIONS

  • In a small mixing bowl, sift the coconut flour, psyllium husk, and optional salt, breaking up any lumps in the coconut flour.
  • Add the water and stir until fully combined. Let the mixture sit for 5 minutes to thicken, then shape the dough into a ball (it should feel moist and springy).
  • Divide the dough into 4 equal pieces and shape each into a ball.
  • Place one dough ball between two large pieces of wax paper, parchment paper, or plastic wrap. Roll it out into a 7-inch (17.5 cm) circle using a rolling pin. Carefully peel off the top layer of paper.
  • Heat a well-seasoned cast iron or ceramic nonstick skillet over medium-high heat until hot (or use a skillet spritzed with nonstick cooking spray if necessary).
  • Place the tortilla dough-side down in the skillet and carefully peel off the second layer of paper.
  • Cook for 2 to 3 minutes until the tortilla begins to puff up and the bottom has brown spots. Flip and cook for another 2 to 3 minutes until puffed and golden brown.
  • Transfer the tortilla to a cooling rack and repeat with the remaining dough.
  • Enjoy the tortillas warm, at room temperature, or cold!

STORAGE

Store cooled tortillas in an airtight container at room temperature for 2 days, in the refrigerator for up to 2 weeks, or freeze for up to 6 months.

Tips:

  • If using psyllium powder, be aware that the recipe works best with whole psyllium husks.
  • If the paper sticks to the tortillas, place them (still wrapped in paper) in the freezer for 3-4 minutes to make removal easier.

Nutrition (Per Tortilla):

  • Calories: 68
  • Carbohydrates: 9.3g
  • Protein: 2g
  • Fat: 1.5g
  • Saturated Fat: 0.5g
  • Sodium: 30mg
  • Fiber: 6.2g
  • Sugar: 1g