Not everyone is a culinary genius nor do they need to be one.   My partner likes to experiment in the kitchen and I support his creativity.     While his tofu loaf may not have turned out as hoped, this simple cookie recipe was a huge success and so tasty I wanted to share it as a quick snack as well a fun addition to any small, casual gathering.a57bca_1dc75c50cf6e4a00b27b814c6c2766b3.jpg_srb_p_630_473_75_22_0.50_1.20_0


You start with a standard box gingerbread cookie mix you can find at your local supermarket.

1 package of any type of cream cheese you like (Josh used the low-fat type) at room temperature

1 naval orange

1 teaspoon of pure orange extract

1/2 cup of powdered sugar

How to Make It

  • Follow the directions to prepare. Using a 1 1/2 disher (ice cream scoop) and dish them out onto a 1/2-sheet pan. (NOTE: Line the sheet pan with parchment paper to ensure the cookies not stick to the pan.)

  • Bake the cookies until then are set and still soft at the center (do not over-bake as the bottoms will burn.)

  • While you are waiting for the cookies to bake and cool completely you have the time to make the “stuffing.”

  • Place the cream cheese in a mixing bowl or a stand mixer. Add the powdered sugar and mix to incorporate.

  • Zest the entire naval orange into the mixture. Juice the orange and add 1 tablespoon of the juice into the mixture. Add the orange extract and mix to incorporate. Place the bowl in the fridge for 30-minutes.

  • Once the cookies are cool all you do is to frost one side of one and place the another cookie on top to make the sandwich.

  • Place in the fridge until ready to serve. Store the left over cookies (if any) in a plastic container. Store up to 1 week.