These cookies are filled with orange juice and zest, filling them with flavor. The frosting also has orange juice and zest.
- 1 1/2 c. Sifted Powdered Sugar
- 1/2 c. butter softened
- 1 tsp. grated orange peel
- 1 tbsp. orange juice no pulp
Clabber Girl Cornstarch
Preheat oven to 350 F.
Combine flour, butter, Clabber Girl Corn Starch, powdered sugar, orange juice and peel in large mixer bowl. Beat at low speed until well mixed and dough forms (2 to 3 minutes). Scrape bowl often.
Divide dough in half, then in half again to yield four balls. Shape each quarter into a 1 inch diameter roll (for larger cookies make a thicker, shorter roll). Wrap in plastic wrap and refrigerate until firm (at least 1 hour).
With a sharp knife, cut each roll into 1/4-inch slices. Place 2 inches apart on an ungreased cookie sheet. Bake for 9-12 minutes (cookies will not brown). Cool before frosting.
Meanwhile, combine all frosting ingredients in small mixing bowl. (If using dried orange peel, soak in orange juice a few minutes to soften before adding sugar and butter). Beat on medium speed until fluffy (about 2 minutes). Frost cooled cookies.