CHOCOLATE TANGERINE CUTOUTS
From peetabear 15 years ago
- 10 minutes to make
- Serves 0
the servings depends on the size and shape of the cookies... and the prep time does not include the chilling time... the picture that was with the recipe ... the cut out the cookies in stars like the star of Bethlehem then piped the frosting in a thin star design . Read more .. they were really pretty.... the recipe is from the Wisconsin milk marketing board See less
Ingredients
- cookies shopping list
- 1 1/4 cups (2 1/2 sticks) butter, softened and divided shopping list
- 1/2 cup Dutch-process cocoa powder shopping list
- 1 teaspoon tangerine essential oil shopping list
- 1 cup sugar shopping list
- 2 large egg yolks shopping list
- 1 teaspoon pure vanilla extract shopping list
- 1 teaspoon tangerine zest shopping list
- 2 1/2 cups all-purpose flour shopping list
- ......................................................................................................................... shopping list
- frosting shopping list
- 1 3/4 cups powdered sugar shopping list
- 1 teaspoon egg white powder shopping list
- 2 tablespoons fresh tangerine juice shopping list
- 1 teaspoon fresh lemon juice shopping list
- 1 teaspoon tangerine zest shopping list
- 1/2 teaspoon tangerine essential oil shopping list
How to make it
- 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.
- 4 teaspoon tangerine essential oil food coloring and decorative sugars (optional)
People Who Like This Dish 4
- juels Clayton, NC
- minitindel THE HEART OF THE WINE COUNTRY, CA
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- ttaaccoo Buffalo, NY
- peetabear Mid-hudson Valley, NY
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The Rating
Reviewed by 2 people-
Ok just stop it !!!!!!!!!!! hahahaha im gaining as i read all these lol lol
five
tink
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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The presentation sounds amazing! Love the recipe, too! definitely a 5!
juels
in Clayton loved it
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