5 tablespoons plus 2 teaspoons unsalted butter, softened

1/3 cup Billington's Demerara Sugar or Wholesome Sweeteners Organic Turbinado Sugar

1 tablespoon finely grated fresh orange zest (from 1 large orange)

1 large, cage-free egg white

1/3 cup plus 1 tablespoon all-purpose flour

3/4 teaspoon ground cinnamon

Scant 1/4 teaspoon baking powder

1/8 teaspoon salt

Blend together butter, sugar and orange zest with a rubber spatula.  Add egg white and stir until well combined.  Sift together flour, cinnamon, baking powder and salt onto butter mixture and stir until flour is just incorporated.  Chill dough, covered, until firm but not hard.

Heat oven to 325 degrees.

Lightly coat baking sheets with butter or cover with parchment paper.

Drop 1/2-teaspoon mounds of the dough about 3 inches apart onto prepared baking sheets and bak in batches until edges are golden, 10 to 12 minutes.  Cool baking sheets until warm, about 2 minutes, then transfer to a rack to cool completely.  Cookies will keep in an airtight container at room temperature 1 week.

makes about 6 dozen, 1-inch cookies.