These cookies are tender inside with a slightly crunchy outside, and they’re loaded with seasonal spices and a hit of orange liqueur. (If you’d rather not use the liqueur, simply substitute all fresh orange juice.)
Plan ahead because the dough does need to rest for 30 minutes in the refrigerator before you roll and bake the cookies.
YIELD: 30 to 32 cookies
INGREDIENTS
• 1 cup unsalted butter, softened
• 1½ cups sugar
• 6 large egg yolks
• 1 tablespoon orange liqueur, such as Cointreau
• 1 tablespoon orange zest
• ½ teaspoon fresh orange juice
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
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