Mimosa Butter Cookies Recipe

Mimosa Butter Cookies Recipe
Mimosa Butter Cookies Recipe photo by Taste of Home
Publisher Photo

Mimosa Butter Cookies Recipe

Be the first to add a review
Publisher Photo
You can add many different flavors to butter cookies to make them your own. Try an alternate type of citrus zest, or add an alternate liquid to change things up. —Sara Lark, Raton, NM
MAKES:
36 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min./batch
MAKES:
36 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min./batch

Ingredients

  • 1 cup butter, softened
  • 1-1/4 cups confectioners' sugar
  • 2 teaspoons grated orange peel
  • 1 teaspoon salt
  • 1/4 cup orange juice
  • 1/4 cup champagne
  • 2-1/2 cups all-purpose flour

Directions

Preheat oven to 350°. In a large bowl, cream first four ingredients until light and fluffy. Mix juice and champagne. Add flour to creamed mixture alternately with juice mixture, beating well after each addition.
Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #1M star tip. Transfer dough to bag; pipe 2-in. circles 2 in. apart onto parchment paper-lined baking sheets.
Bake until edges are set, 10-12 minutes. Cool on pan 5 minutes. Remove to wire racks to cool. Yield: about 3 dozen.

Test Kitchen tips
  • Using parchment paper helps these buttery cookies hold their shape.
  • If your kitchen is warm, you might try refrigerating the piped cookie dough for about 10 minutes before baking to give them better definition.
  • The champagne flavor is mild, but the orange shines through. If you don’t have champagne, try sparkling cider or grape juice.
  • Originally published as Mimosa Butter Cookies in Simple & Delicious December/January 2018

    Nutritional Facts

    1 cookie: 95 calories, 5g fat (3g saturated fat), 14mg cholesterol, 106mg sodium, 11g carbohydrate (4g sugars, 0 fiber), 1g protein.

    Popular Videos

    • 1 cup butter, softened
    • 1-1/4 cups confectioners' sugar
    • 2 teaspoons grated orange peel
    • 1 teaspoon salt
    • 1/4 cup orange juice
    • 1/4 cup champagne
    • 2-1/2 cups all-purpose flour
    1. Preheat oven to 350°. In a large bowl, cream first four ingredients until light and fluffy. Mix juice and champagne. Add flour to creamed mixture alternately with juice mixture, beating well after each addition.
    2. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #1M star tip. Transfer dough to bag; pipe 2-in. circles 2 in. apart onto parchment paper-lined baking sheets.
    3. Bake until edges are set, 10-12 minutes. Cool on pan 5 minutes. Remove to wire racks to cool. Yield: about 3 dozen.

    Test Kitchen tips
  • Using parchment paper helps these buttery cookies hold their shape.
  • If your kitchen is warm, you might try refrigerating the piped cookie dough for about 10 minutes before baking to give them better definition.
  • The champagne flavor is mild, but the orange shines through. If you don’t have champagne, try sparkling cider or grape juice.
  • Originally published as Mimosa Butter Cookies in Simple & Delicious December/January 2018

    Select the Newsletters that interest you to subscribe

    By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

    Please enter a valid email

    You Are successfully subscribed

    ERROR! Please try Again

    Reviews forMimosa Butter Cookies

    My Review
    Click stars to rate
    Loading Image
    Any changes to your rating or review will appear where you originally posted your review