Chocolate Tangerine Cutout Cookies

Recipe by Mom2Rose
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 48
YIELD: 4 dozen
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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