Citrus sugar cookie dough and powdered sugar icing
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Citrus sugar cookie dough and powdered sugar icing
  Citrus    Dough    Icing    Cookies  
Last updated 6/12/2012 1:16:41 AM. Recipe ID 46682. Report a problem with this recipe.
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      Title: Citrus sugar cookie dough and powdered sugar icing
 Categories: Cookies &, Bars
      Yield: 36 Servings
 
      2 c  Flour
  1 1/2 ts Baking powder
    1/4 ts Salt
    3/4 c  Unsalted butter, room
           -temperature
  1 1/4 ts Lemon peel, grated
  1 1/4 ts Orange or tangerine peel,
           -grated
    1/2 c  Sugar
    1/4 c  Powdered sugar
      1 lg Egg

MMMMM--------------------POWDERED SUGAR ICING-------------------------
      6 tb Lemon juice
    1/4 c  Milk
      6 c  Powdered sugar (up to 8)
 
  Sift flour, baking powder and salt into a medium bowl. Using an
  electric mixer, beat butter, lemon peel and orange or tangerine peel
  in a 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
  a spoon, stir until mixture forms dough (dough will be soft). Divide
  dough into thirds. Gather each third into a 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 oven to 350. Generously flour work surface and rolling pin.
  Place 1 dough disk on work surface (keep remaining dough
  refrigerated.) Press rolling pin into dough several times to flatten
  slightly for easier rolling. Roll out dough to 1/8" to 1/4"
  thickness, frequently lifting and turning dough to prevent sticking.
  Using assorted cookie cutters dipped into flour, cut out cookies.
  Transfer cookies to ungreased nonstick baking sheets, spacing 1/2"
  apart. Gather dough scraps together and reserve.
  
  Bake until cookies turn brown on the edges, about 15 minutes. Let
  cookies stand on sheets 1 minutes. Using a metal spatula, transfer
  cookies to racks and cool completely.
  
  Repeat rolling, cutting and baking with remaining 2 dough disks as
  above, being sure to cool cookie sheets before each batch. Combine
  all reserved dough scraps and shape into a ball; flatten into a disk.
  Wrap disk in plastic and freeze until firm enough to roll, about 30
  minutes. Repeat.
  
  Store cooled cookies in an airtight container at room temperature.
  
  Powdered Sugar Icing: Combine lemon juice and milk in a large bowl.
  Whisk in 5 cups of powdered sugar. Gradually whisk in enough
  remaining sugar by 1/2 cupfuls to form icing stiff enough to pipe
  (mixture will resemble stirred sour cream). Transfer 2/3 cup icing to
  a small bowl to use as white icing; set aside. Divide remaining icing
  equally among 2 or more small bowls; mix food coloring by drops into
  each bowl, tinting icing to desired shade. If necessary, stir more
  sugar into icing to thicken.
  
  To use this icing as glaze: spoon a small amount of the white or
  colored icing into a small bowl. Mix in enough milk by 1/4
  teaspoonsfuls to thin icing to spreading consistency. Using a pastry
  brush, brush glaze over cooled baked cookies. Continue decorating
  glazed cookies, if desired, using sprinkles, candies, etc.
  
  Icing recipe makes enough for 72 cookies. 




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Recipe ID 46682 (Apr 03, 2005)

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