Orange Twists
These soft and sweet twists have a long shelf life. You can make a number of variations on this recipe, including lemon, cherry and almond. I also like to add confectioners' sugar glaze. —Raine Gottess, Wellington, Florida
Ingredients
- 1 cup butter, softened
- 1-1/2 cups confectioners' sugar
- 1 large Eggland's Best egg
- 1 teaspoon vanilla extract
- 2-1/2 cups all-purpose flour
- 1/2 cup cake flour
- 1/2 teaspoon salt
- 2 teaspoons grated orange zest
- 4 drops yellow food coloring
- 2 drops red food coloring
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Reviews
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Nov 16, 2016
Use corn syrup with powdered sugar adding water in a mixer. Mix well adding water until icing is med. Thickness. Ice cookies on wire rack once cooled. Top with sprinkles.You can omit the orange peel/zest and extract to change the flavor:Cherry: red food coloring in 1/2 dough with chopped marachino cherries and 1 tsp. Cherry extractAlmond: 1 tsp. Almond extract sprinkle top of iced cookie with slivered almonds. You can also add 2/3 c. Slivered almonds to that half of the batter and I like to add brown coloring to give the cookie a light two tone look.Lemon: add lemon zest and 1 tsp. Lemon extract wuth several drops of yellow food coloring
My Review