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butter sugar egg freshly grated orange rind freshly grated lemon peel vanilla flour baking powder salt sugar powdered sugar butter freshly grated orange rind milk lemon juice
Viewed: 66 - Published at: 4 years agoIngredients
- 1 14 cups butter, softened
- 1 cup sugar
- 1 egg
- 2 teaspoons freshly grated orange rind
- 2 teaspoons freshly grated lemon peel
- 1 teaspoon vanilla
- 2 12 cups all-purpose flour
- 2 12 teaspoons baking powder
- 18 teaspoon salt
- decorator sugar
- 2 12 cups powdered sugar
- 14 cup butter, softened*
- 1 tablespoon freshly grated orange rind
- 1 tablespoon milk
- 1 tablespoon lemon juice
Method
- Combine 1 1/4 cups butter and sugar in large bowl.
- Beat at medium speed, scraping bowl often, until creamy.
- Add egg, 2 teaspoons orange peel, lemon peel and vanilla.
- Continue beating until well mixed.
- Reduce speed to low; add flour, baking powder and salt.
- Beat until well mixed.
- Divide dough in half; wrap in plastic food wrap.
- Refrigerate 1 hour.
- Heat oven to 375F Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness.
- Cut with cookie cutter.
- Place 1 inch apart onto ungreased cookie sheets.
- Sprinkle half of cookies with decorator sugar.
- Bake for 5 to 6 minutes or until edges begin to brown.
- Cool on cookie sheets 1 minute.
- Remove to wire rack.
- Cool completely.
- Meanwhile, combine all filling ingredients in small bowl.
- Beat at low speed, scraping bowl often, until creamy.
- Spread heaping teaspoonful filling on bottom of each cookie without sugar.
- Cover with sugar-topped cookie.
