Spirit of Halloween Cookies
Cookies
1 C. unsalted butter, softened
1/4 C. concentrated frozen orange juice, thawed
3 T. orange liqueur (such as Triple Sec)
1/2 C. light brown sugar, packed
1/2 C. granulated sugar
1 egg
2 1/2 C. all-purpose flour
1/2 t. baking powder
Egg wash (1 egg beaten with 2 t. water)
Orange frosting:
1/2 C. unsalted butter, softened
3 T. concentrated frozen orange juice, thawed
1 1/2 T. orange liqueur
2 1/4 C. powdered sugar
2 t. corn syrup
Ground walnuts, orange sanding sugar, optional decorations
Preheat oven to 350�F. Lightly grease cookie sheets or line with parchment
paper.
For the cookies: In medium bowl with mixer on high speed, cream the butter,
concentrated orange juice and liqueur until light and fluffy, about 2 minutes.
Add brown and granulated sugars and egg, mixing on high speed 2 minutes until
light and combined.
In small bowl, combine flour and baking powder, stirring until baking powder is
evenly distributed into flour. With mixer on low speed, add half of flour
mixture to creamed butter mixture, just until combined. Add remaining flour and
stir by hand until soft dough forms and no flour remains in bowl.
Press dough into 8-inch diameter disk, cover with plastic wrap and chill for 6
hours or overnight. Dough can be prepared 4 days in advance.
Lightly flour table and rolling pin. Roll dough 1/8- to 1/4-inch thick. Cut
cookies close together using pumpkin cookie cutters, minimizing amount to
re-roll.
In small cup, lightly beat 1 egg with 2 teaspoons water. Place cookies on sheets
and brush lightly with egg wash. Bake 8-10 minutes, or until cookies are light
brown. Cool 10 minutes before removing from pan. Cool 4 hours before frosting or
packing.
For the frosting:
In medium bowl with mixer on high speed, cream butter, orange juice and orange
liqueur until light, about 2 minutes. Add 1 cup of the powdered sugar. Mix on
low speed. Add remaining powdered sugar and corn syrup; Mix on medium until
smooth, light and glossy.
To decorate the jack-o-lantern cookies: Spoon about 2 teaspoons frosting (more
if desired) on a medium cookie. With a sharp knife, use a swirling, up-and-down
motion to create the pumpkin look. Sprinkle ground nuts at top for stem. Lightly
dust with orange sanding sugar.
If not frosting the cookies, brush the cookies with egg wash and sprinkle with
sanding sugar and nuts before baking. Cookie yield will vary with dough
thickness and size of cutters.
Makes 30 cookies.
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