“This looks very much like a recipe I have made for years but lost a few years ago. They were a family favorite. Have not made them but am posting for safe keeping until I get a new stove that does not burn my cookies LOL I have been zmailed that this is a very sticky dough and hard to roll even after an overnight chill. I did a half batch and chilled for maybe 15 minutes in the freezer a then rolled on a well floured board with no problem. Could be brands of flour I am not sure. So if you decide to make these you may need to add extra flour. Plus do not roll to thin .”
READY IN:
30mins
YIELD:
4 dozen cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy.
  2. Add egg, 3 tablespoons orange juice, orange peel and vanilla; continue beating until well mixed.
  3. Reduce speed to low; add flour and salt. Beat until just combined.
  4. Divide dough in half. Wrap each half in plastic food wrap; flatten slightly. Refrigerate until firm (2 hours).
  5. Heat oven to 375°F Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 2 1/2-inch flower-shaped cookie cutter. Place 1 inch apart onto ungreased cookie sheets. Bake for 6 to 10 minutes or until edges are golden brown. Cool completely.
  6. Meanwhile, combine powdered sugar and butter in small bowl. Beat at medium speed, scraping bowl often and gradually adding enough orange juice for desired spreading consistency (2 to 3 minutes). Frost cooled cookies. Decorate with sugars, if desired. .

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