Fancy Orange Slice Cookies |
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Prep Time: 0 Minutes Cook Time: 13 Minutes |
Ready In: 13 Minutes Servings: 80 |
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From the 1999 Woman's Day X-mas edition, these are, hands down, my one must have X-mas cookie. They are so beautiful & provide such a pretty contrast when piled on a plate with a variety of X-mas cookies.They can be stored airtight up to 4 days at room temp. Read more . or frozen for 2 months in freezer. Hint: These are perfect in spring or summer, served with a scoop of granita, lemon ice, or light sherbet. Ingredients:
dough |
2 sticks ( 1 cup ) butter; softened |
1 and 1/2 cups confectioner's sugar |
1 tablesp. freshly-grated orange peel |
2 teasps. vanilla extract |
1 teasp. baking powder |
1 large egg |
2 and 1/2 cups flour |
icing |
2 and 1/2 cups confectioner's sugar |
1 tablesp. fresh, finely-grated orange peel |
3 tablesps. fresh orange juice |
1 cup orange-colored sugar |
Directions:
1. 1) Beat butter, sugar, orange peel, vanilla & baking powder in a large bowl. with mixer on medium speed until fluffy. Beat in egg. Reduce mixer speed to low & gradually add flour, beating until just blended.
2. 2) Divide dough in half. Shape each half into a 10-inch long log. Press down on each log to flatten one side completely. Wrap & freeze at least 30 minutes, or until firm enough to slice.
3. 3) Heat oven to 325 degrees F. Have cookie sheets ready.
4. 4) Cut one log at a time into forty 1/4-inch thick slices. Place 1 inch apart on ungreased cookie sheets.
5. 5) Bake 11 to 13 minutes until VERY lightly browned. Remove cookies to a wire rack to cool completely. Repeat with remaining dough.
6. 6) Icing: Whisk ingredients in a medium bowl until thick & smooth. Spoon into a gallon zip-lock bag.
7. 7) Pour colored sugar into a bowl. Snip a VERY small bit off tip of one corner of zip-lock bag & pipe completely around outline of each orange-slice cookie. Now, staring at center of the straight edge of cookie, pipe radiating lines ( 4 of them) across cookie to resemble segments. Gently press cookies, icing side down, into colored sugar. Shake off excess & let cookies sit out until icing has dried out a little. Serve or store in airtight container.
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