This springtime cookie recipe has a fresh orange taste.
| 3/4 |
|
cup sugar |
| 1/2 |
|
cup LAND O LAKES® Butter, softened |
| 1 |
|
egg |
| 3 |
|
tablespoons orange juice |
| 2 |
|
teaspoons freshly grated orange peel |
| 1 |
|
teaspoon vanilla |
| 2 |
|
cups all-purpose flour |
| 1/4 |
|
teaspoon salt |
|
|
Decorator sugars, if desired |
Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg, 3 tablespoons orange juice, orange peel and vanilla; continue beating until well mixed. Reduce speed to low; add flour and salt. Beat until just combined. Divide dough in half. Wrap each half in plastic food wrap; flatten slightly. Refrigerate until firm (2 hours).
Heat oven to 375°F. Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 2 1/2-inch flower-shaped cookie cutter. Place 1 inch apart onto ungreased cookie sheets. Bake for 6 to 10 minutes or until edges are golden brown. Cool completely.
Meanwhile, combine powdered sugar and butter in small bowl. Beat at medium speed, scraping bowl often and gradually adding enough orange juice for desired spreading consistency (2 to 3 minutes). Frost cooled cookies. Decorate with sugars, if desired. .
Recipe Tip
To use freshly squeezed orange juice, roll orange between hands until soft. Cut orange in half. Squeeze orange to release juice. Remove seeds from juice, if necessary.
