Citrus Sugar Cookie Dough |
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Prep Time: 240 Minutes Cook Time: 15 Minutes |
Ready In: 255 Minutes Servings: 8 |
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I love these sugar cookies for the wonderful combination of orange and lemon. The dough can be a bit tender. I will advise to use floured parchment paper to roll out the dough and cut cookies. Remove the scraps so you don't have to move the cookies. Ingredients:
2 cups unbleached all-purpose flour |
1 1/2 teaspoons baking powder |
1/4 teaspoon salt |
3/4 cup unsalted butter, room temperature |
1 1/4 teaspoons lemon peel, grated |
1 1/4 teaspoons tangerine peel or 1 1/4 teaspoons orange peel, grated |
1/2 cup sugar |
1/4 cup powdered sugar |
1 large egg |
3 tablespoons fresh lemon juice |
1/8 cup milk |
3 -4 cups powdered sugar |
assorted food coloring (such as blue, red, yellow and green) |
Directions:
1. Sift flour, baking powder and salt into medium bowl.
2. Using electric mixer, beat butter, lemon peel and tangerine peel in large bowl until light.
3. Add 1/2 cup sugar and 1/4 cup powdered sugar and beat until fluffy.
4. Beat in egg.
5. Add dry ingredients. Using spoon, stir until mixture forms dough (dough will be soft).
6. Divide dough into thirds. Gather each third into ball; flatten into disks. Wrap each disk in plastic and refrigerate until firm, about 4 hours. (Can be prepared 2 days ahead. Keep refrigerated. Let soften slightly, if necessary, before rolling out.).
7. Preheat the oven to 350°F Generously flour work surface and rolling pin. Place 1 dough disk on work surface (keep remaining 2 dough disks refrigerated). Press rolling pin into dough several times to flatten slightly for easier rolling. Roll out dough to 1/8- to 1/4-inch thickness, frequently lifting and turning dough to prevent sticking. Using assorted cookie cutters dipped into flour, cut out cookies. Transfer cookies to ungreased nonstick baking sheets, spacing 1/2 inch apart. Gather dough scraps together and reserve.
8. Bake until cookies turn brown on edges, about 15 minutes. Let cookies stand on sheets 1 minute. Using metal spatula, transfer cookies to racks and cool completely.
9. Repeat rolling, cutting and baking with remaining 2 dough disks as described above, being sure to cool cookie sheets before making each batch. Combine all reserved dough scraps and shape into ball; flatten into disk. Wrap disk in plastic and freeze until firm enough to roll, about 30 minutes. Repeat rolling, cutting and baking as described above. Store cooled cookies in airtight container at room temperature until ready to decorate.
10. Frosting:.
11. Combine lemon juice and milk in large bowl. Whisk in 5 cups powdered sugar. Gradually whisk in enough remaining sugar by 1/2 cupfuls to form icing stiff enough to pipe (mixture will resemble stirred sour cream). Transfer 2/3 cup icing to small bowl to use as white icing; set aside. Divide remaining icing equally among 2 or more small bowls; mix food coloring by drops into each bowl, tinting icing to desired shade. If necessary, stir more sugar into icing to thicken.
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