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Citrus Holiday Cookies

Citrus Holiday Cookies

I don’t know about you but I do not usually get excited when it comes to sugar cookie recipes. I feel like they lack something and their only real use is to make cookie shapes for the holidays.  So years ago I began researching cookie recipes that I could try so I had a cookie I liked when I made holiday cookies with the kids.  This is that recipe that I searched so long for and I have been using this recipe for so many years now that it has become a tradition in our home because it is so good!   It comes from Epicurious and there are only a few changes in the recipe since I didn’t want to ruin it 🙂  It can be a tricky dough to work with because it is a little drier than most dough that you roll out but let me tell you it is worth it for the flavor!  Give this recipe a try and you will no longer find sugar cookies to be boring, promise!

Holiday Citrus Cookies

A delicious lightly citrus flavored sugar cookie
Course: Dessert
Cuisine: American
Servings: 2 dozen

Ingredients

  • For cookie dough:
  • 2 cups unbleached all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup 1 1/2 sticks unsalted butter, room temperature
  • the zest of one lemon with a microplane or zester
  • the zest of 1 orange with a microplane or zester
  • 1/2 cup sugar
  • 1/4 cup powdered sugar
  • 1 large egg
  • Decorations:
  • 1 cup of powdered sugar for icing
  • 1/2 cup of milk
  • food coloring

Instructions

  • Sift flour, baking powder and salt into medium bowl.
  • Using electric mixer, beat butter, lemon peel and tangerine peel in large bowl until light.
  • Add 1/2 cup sugar and 1/4 cup powdered sugar and beat until fluffy.
  • Beat in egg.
  • Add dry ingredients.
  • Using spoon, stir until mixture forms dough (dough will be soft).
  • 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.)
  • 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 inch thickness, frequently lifting and turning dough to prevent sticking. Using cookie cutters cut out cookies.
  • Transfer cookies to ungreased nonstick baking sheets, spacing 1/2 inch apart.
  • Bake until cookies turn brown on edges, about 10-15 minutes.
  • Let cookies stand on sheets 1 minute. Using metal spatula, transfer cookies to racks and cool completely. Once cooled you can proceed to the decorating part!
  • To decorate
  • Prepare your decorations:
  • Mix 1 cup of powdered sugar, 6 drops of food coloring(if using) and 2 tbsp of milk in a large shallow bowl.
  • Make sure all of the sugar lumps are gone and the consistency is nice and smooth but not watery.
  • If it is watery just add 1 tbsp of powdered sugar at a time until it thickens. If it is too thick add 1 tbsp of milk at a time until it thins.
  • Add food coloring and mix well if you want color.
  • Decorate:
  • Take your cooled cookies and place them face down into the bowl of icing and carefully pull it out and place it on a cooling rack to dry.
  • The cookies after being iced will need at least 2 hours (or more depending on humidity) to dry fully.

Notes

recipe adapted from epicurious



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