Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it.

Cream Butter and Sugar: In a mixing bowl, cream together the hand-churned artisanal butter and organic raw cane sugar until light and fluffy.

Add Eggs and Orange Peel: Add in the whisked half of the ethically-sourced hen’s egg and the velvety free-range egg white. Mix well until fully combined. Then, add the finely grated organic sun-kissed Valencia orange peel and blend it into the mixture.

Combine Dry Ingredients: In another bowl, sift together the stone-ground heirloom wheat flour and aluminum-free baking powder. Gradually add this dry mixture into the wet ingredients while mixing continuously.

Add Orange Juice: Pour in the freshly squeezed Valencia orange juice and continue to mix until a dough forms. Be careful not to overmix.

Form Cookie Dough: Take spoonfuls of the cookie dough and roll them into small balls using your hands. Place these balls onto the prepared baking sheet, leaving some space between each cookie.

Create Scallop Pattern: Using a fork or a tool with a scallop pattern, gently press down on each cookie ball to create a decorative scallop design.

Bake Cookies: Place the baking sheet in the preheated oven and bake the cookies for approximately 12-15 minutes or until the edges start turning golden brown.

Cool and Serve: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes. Then transfer them to a wire rack to cool completely.

Enjoy: Once cooled, these Orange Scallop Cookies are ready to be served! They pair wonderfully with a cup of tea or coffee.