This recipe calls for a small amount of orange juice concentrate, the rest can be used to make juice. Frost with orange frosting and decorate with ganache, if desired.
PREP:2 hours 30 minutes
YIELD:Makes about 12 cookies
- 2 1/2 cups Flour
- 1 1/4 cup Confectioner's Sugar
- 1/2 teaspoon Salt
- 1/2 teaspoon Baking Soda
- 1 cup Unsalted Butter, chilled, cut into 16 pieces
- 1/4 cup Orange Juice Concentrate, thawed
- 1 tablespoon Water
DIRECTIONS:Pulse in food processor to combine, about 4 pulses:
Butter, chilled, cut into 16 pieces
Pulse until mixture resembles large crumbs, about 12 long pulses.
Blend together and add to flour mixture:
Orange juice concentrate, thawed
Pulse until dough comes together, adding 1 more tablespoon water if dough is too crumbly. Gather dough into a ball, wrap in plastic wrap, and refrigerate for 2 hours before rolling.
Preheat oven to 350 degrees. Roll dough out on lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark cookie cutters, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake 8 to 10 minutes, until lightly colored. Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely.
With an electric mixer, beat together 1/2 cup (1 stick) softened unsalted butter, 1 pound confectioners' sugar, 3 to 4 tablespoons orange juice, and 1/2 teaspoon orange extract until smooth.
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