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Orange Blossom Cut-outs {Yields a dozen four-inch cookies}


After months of gingerbread and cinnamon cookies, these orange blossom cookies taste fresh and light.


3 cups unbleached, all-purpose fl our 2 teaspoons baking powder 1 cup granulated sugar


2 sticks (1 cup) cold, salted butter, cut into chunks 1 egg


1 teaspoon pure orange extract 1 teaspoon vanilla bean paste 1 teaspoon grated orange zest


Preheat oven to 350 degrees. Line two baking sheets with parchment paper. In a medium bowl, whisk together the


fl our and baking powder. Set aside. In a large bowl of a stand mixer, cream together the butter and sugar using the paddle attachment. Beat until light and fl uffy.


Beat in the egg, extract, paste, and zest until well combined.


In three additions, add the fl our mixture on low speed. Scrape the bottom and sides of the bowl between additions. Beat just until combined. Any stray bits of fl our in the bowl can be kneaded in by hand.


Flour a rolling pin, work surface, and cookie cutter. Roll the dough to approximately 1/4” thick. Cut with the fl oured cutter and place on prepared cookie sheet. Freeze the shapes for 5-10 minutes before baking to prevent spreading.


Bake the cookies for 9-12 minutes, depending on size. Cool on the cookie sheet for one minute, and then transfer to a wire cooling rack to cool completely.


Orange Blossom Cut-outs


Orange Blossom Glaze {Lightly covers one batch; double recipe for a thick glaze}


1 cup powdered sugar 1/2 teaspoon vanilla bean paste 1/4 teaspoon pure orange extract 1 & 1/2 – 2 tablespoons orange juice


Whisk all together to a thick, pourable consistency. Place the cookies on a wire rack over a cookie sheet to catch drips and pour the glaze over the cookies. Spread with an offset spatula to smooth.


★ Recipes and tutorials for royal icing can be found on the blog, Bake at 350: bakeat350.blogspot.com


Tips for successful cut-out cookies: • Flour is your friend. Don’t be afraid to fl our your rolling surface, rolling pin, and cookie cutters. Flour will prevent tears and stretching.


• Once cookies are cut and placed on a cookie sheet, chill in the freezer for 5 to 10 minutes before baking. This will help the cookies retain their shape.


• For evenly baked cookies with no sticking, always line cookie sheets with parchment paper.


• Decorating with royal icing? Remember that the cookies will need to dry for 8 hours, or overnight…so plan accordingly.


TexasLiVE | Volume 6 Issue 1 65


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