1 cup sugar
2 tablespoons orange juice or milk
1 tablespoon freshly grated lemon zest
2 1/2 cups all-purpose flour
1 teaspoon baking powder
8 ounces vanilla-flavored candy coating (almond bark)
White pearlized sprinkles
Silver and/or gold dragées, if desired
White decorating gel or icing
White edible glitter or sparkling sugar
Combine butter, sugar, egg, orange juice and lemon zest in bowl; beat at medium speed until creamy. Add flour and baking powder; beat at low speed, scraping bowl often, until well mixed.
Divide dough in half. Shape each half into ball; flatten slightly. Wrap each in plastic food wrap; refrigerate 2 hours or until firm.
Heat oven to 400ºF.
Roll out dough, one-half at a time, on lightly floured surface (keeping remaining dough refrigerated) to 1/8- to 1/4-inch thickness. Cut with 2 1/2- to 3-inch round ornament cookie cutter. Place 1 inch apart onto ungreased cookie sheets. Bake 6-8 minutes or until edges are lightly browned. Cool completely.
Melt candy coating according to package directions. Working with a few cookies at a time, dip top one-third of each cookie into melted coating; shake off excess. Place onto waxed paper. Immediately decorate dipped portions with pearlized sprinkles before coating hardens. Repeat with remaining cookies. Continue decorating each cookie with white decorator gels and edible glitter, as desired.
- If dough is too firm and cracking when rolling out, allow dough to soften to room temperature to make rolling out easier. Don’t let dough get too soft as it will stick to the rolling surface.
- Look for pearlized sprinkles in craft, cake decorating stores or online.
- A round or diamond shaped cookie cutter can be used in place of the ornament.