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“These are very pretty cookies.”
READY IN:
4hrs 20mins
SERVES:
24
YIELD:
2 dozen
UNITS:
US

Ingredients Nutrition

  • 2 12 cups flour
  • 14 teaspoon baking powder
  • 14 teaspoon baking soda
  • 14 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 12 cups powdered sugar, divided
  • 1 egg
  • 4 tablespoons orange juice, divided
  • 1 12 tablespoons orange peel, finely grated, plus
  • 1 teaspoon finely grated orange peel, divided
  • 2 teaspoons vanilla
  • 1 teaspoon orange extract
  • red food coloring (optional)
  • yellow food coloring (optional)
  • 1 (16 ounce) container vanilla frosting

Directions

  1. Combine flour, baking powder, baking soda and salt in small bowl.
  2. Beat butter and 1 cup powdered sugar in a large bowl with electric mixer at medium speed for 1 minute. Add egg, 2 tablespoons orange juice, 1 1/2 tablespoon orange peel, vanilla, lemon juice and orange extract; beat until well blended. Gradually stir in flour mixture; mix well.
  3. Shape dough into 2 logs about 2 inches in diameter on lightly floured work surface.
  4. Wrap each log tightly in waxed paper. Refrigerate logs 3 hours or overnight.
  5. Preheat oven to 350°F Grease cookie sheets.
  6. Cut logs into 1/4-inch thick slices; place 1 inch apart on cookie sheets.
  7. Bake 10 minutes or until lightly brown around edges. Let cookies cool 2 minutes. Transfer to wire racks; cool completely.
  8. Combine remaining 1 1/2 cups powdered sugar, 2 tablespoon orange juice and 1 teaspoon orange peel in medium bowl; beat until blended. Add a few drops red and yellow food coloring mix until orange color. Glaze tops of cookies; let stand 1 hour or until glaze is set.
  9. Frost half of cookie bottoms with vanilla frosting; place second cookie on frosting to make a sandwich cookie.

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