Iced Orange Cutouts Recipe
Iced Orange Cutouts Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I put a tablespoon of orange zest in both the cookie and icing to make these crispy cookies nice and bright, like a little ray of sunshine. —Wendy Montecalvo, Pleasantville, New Jersey
MAKES:
50 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 10 min./batch + cooling
MAKES:
50 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 2-1/2 cups all-purpose flour
  • 1/3 cup sugar
  • 1 to 2 tablespoons grated orange peel
  • 1 cup cold butter, cubed
  • 2 to 4 tablespoons ice water
  • ICING:
  • 3 cups confectioners' sugar
  • 1/4 cup orange juice
  • 1 tablespoon grated orange peel

Directions

Whisk flour, sugar and orange peel; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Knead gently until dough forms. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour.
Preheat oven to 350°. On a lightly floured surface, gently roll dough to 1/8-in. thickness. Cut with a floured 2-1/4-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake until bottoms are light brown, 10-12 minutes. Remove from pans to wire racks to cool completely.
For icing, mix confectioners' sugar, orange juice and peel until smooth. Spread over cookies. Let stand at room temperature until set. Yield: about 4 dozen.
Originally published as Iced Orange Cutouts in Cookies & Candies Bookazine 2017

Nutritional Facts

1 cookie: 89 calories, 4g fat (2g saturated fat), 10mg cholesterol, 30mg sodium, 13g carbohydrate (9g sugars, 0 fiber), 1g protein.

  • 2-1/2 cups all-purpose flour
  • 1/3 cup sugar
  • 1 to 2 tablespoons grated orange peel
  • 1 cup cold butter, cubed
  • 2 to 4 tablespoons ice water
  • ICING:
  • 3 cups confectioners' sugar
  • 1/4 cup orange juice
  • 1 tablespoon grated orange peel
  1. Whisk flour, sugar and orange peel; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Knead gently until dough forms. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour.
  2. Preheat oven to 350°. On a lightly floured surface, gently roll dough to 1/8-in. thickness. Cut with a floured 2-1/4-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake until bottoms are light brown, 10-12 minutes. Remove from pans to wire racks to cool completely.
  3. For icing, mix confectioners' sugar, orange juice and peel until smooth. Spread over cookies. Let stand at room temperature until set. Yield: about 4 dozen.
Originally published as Iced Orange Cutouts in Cookies & Candies Bookazine 2017

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