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المقادير:
4 اكواب (520 غرام) طحين لجميع الاستعمالات
ربع ملعقة صغيرة ملح
ملعقة صغيرة باكنغ باودر
ملعقة صغيرة باكنغ صودا (كربونات)
كوب (200 غرام) سكر
كوب (240 مل) زيت نباتي
ملعقتان صغيرتان فانيليا سائلة
برش من حبتين برتقال
نصف كوب (120 مل) عصير برتقال مصفى
حرارة الفرن 350 درجة F او 180 درجة C على الرف الوسط لمدة 13 دقيقة (اكثر او اقل حسب الفرن).
Ingredients:
4 cups (520 g) all_purpose flour
1/4 tsp salt
1 tsp baking powder
1 tsp baking soda
1 cup (200 g) white sugar
1 cup (240 ml) vegetable or canola oil
2 tsp pure vanilla extract
orange zest from 2 oranges
1/2 cup (120 ml) freshly squeezed orange juice, straightened
🌹Instructions🌹
1. In a medium mixing bowl, sift the flour, salt, baking powder, and baking soda. Whisk well and set aside.
2. In a large mixing bowl, place the sugar, oil, and vanilla. Zest 2 oranges right over the top. Squeeze both oranges and strain the juice. Add 1/2 cup of juice to the wet ingredients and mix with a wire whisk until well incorporated about 2 minutes.
3. Add flour mixture to the wet ingredients and combine all ingredients with a rubber spatula until just combined. Knead the dough by hand until smooth about 2 minutes. Let rest for 5 minutes.
4. Using an ice cream scoop (1 1/2 Tbsp), scoop the dough into even balls (25 g) and place onto a sheet pan lined with parchment paper. You can divide the dough into equal balls by hand. This recipe yields 40 pieces.
5. Preheat oven to 350 degrees F (180 degrees C) with the oven rack in the center of the oven.
6. Using your hands, shape the dough into a small ball, then into a log (11 cm). Join the ends of the log to form a ring.
7. Place cookies 1 inch apart on ungreased baking pans. I used 2 half sheet pans and 1 quarter sheet pan.
8. Bake 1 sheet at a time in on the center rack for 12 minutes or until golden on both sides. Remove from the oven and let cool for 5 minutes on the baking sheet, then transfer to a cooling rack to cool completely. Store in an airtight container at room temperature.
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