CHOCOLATE TANGERINE CUTOUT COOKIES
Make and share this Chocolate Tangerine Cutout Cookies recipe from Food.com.
Provided by Mom2Rose
Categories Dessert
Time 50m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F
- Melt 1/4 cup butter in a microwave-safe bowl.
- Heat in 30-second intervals until melted.
- Add cocoa powder and tangerine oil; mix until smooth and cool.
- Cream together remaining 1 cup butter and sugar with an electric mixer until light and fluffy.
- Add cocoa mixture; mix well.
- Add egg yolks, vanilla and zest until combined.
- Gradually add flour, scraping down sides of bowl, as necessary, until combined.
- Divide dough in two and place each piece on large sheet of plastic wrap.
- Flatten into 1/2-inch thick discs, wrap and refrigerate until firm enough to roll out, about 30 to 45 minutes.
- On a lightly floured surface, roll dough to 1/4-inch thickness and cut into desired shapes.
- Place shapes on parchment-lined baking sheets; bake 10 to 12 minutes until firm and edges are beginning to brown.
- Remove to a cooling rack; cool completely.
- Meanwhile, in bowl of electric mixer, on low speed beat together powdered sugar, egg white powder, juices, zest and tangerine oil until moistened.
- Beat 2 to 3 minutes more on high speed.
- Adjust with more juice or powdered sugar to desired consistency; add food coloring, if desired.
- Frost cookies and decorate with sugars, as desired.
- When frosting is set, store cookies at room temperature in an airtight container, separating layers with wax paper for up to 1 week.
Nutrition Facts : Calories 104.2, Fat 5.2, SaturatedFat 3.2, Cholesterol 21.4, Sodium 36, Carbohydrate 14, Fiber 0.5, Sugar 8.5, Protein 1.1
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