These little orange flavored cookies are light and delicate, plus they contain only 4 grams of carbs per cookie! We made them for the first time last year and they immediately became a holiday favorite!
Ingredients
3/4 cup unsalted butter
1/2 cup each icing sugar and granulated sugar
1 egg
2 tbsp finely grated orange rind
1 tsp vanilla
2-1/2 cups all-purpose flour
1/2 tsp each baking soda and cream of tartar
1/4 tsp salt
orange paste food colouring or red and yellow liquid food colouring
1/3 cup pine nuts
1/2 cup each icing sugar and granulated sugar
1 egg
2 tbsp finely grated orange rind
1 tsp vanilla
2-1/2 cups all-purpose flour
1/2 tsp each baking soda and cream of tartar
1/4 tsp salt
orange paste food colouring or red and yellow liquid food colouring
1/3 cup pine nuts
(Icing)
1/2 cup icing sugar
1 tbsp orange juice
1/2 cup icing sugar
1 tbsp orange juice
Procedure
Line 2 rimless baking sheets with waxed paper; set aside. In large bowl, beat butter with icing and granulated sugars until fluffy; beat in egg, orange rind and vanilla. In separate bowl, whisk together flour, baking soda, cream of tartar and salt; stir into butter mixture in 3 additions. Tint dough with food colouring to desired shade. Divide in half; shape into discs. Wrap each and refrigerate for 1 hour.
Dust each disc with flour. Between waxed paper, roll out to scant 1/4-inch thickness. Using 2-1/2-inch round fluted cutter, cut out shapes, rerolling scraps. Place on prepared pans. Cut cookies in half; press 3 pine nuts into each to resemble orange seeds. Freeze until firm, about 15 minutes.
Line 2 rimless baking sheets with parchment paper or grease. Transfer cookies to prepared pans, arranging 1 inch apart. Bake in top and bottom thirds of 350°F oven, rotating and switching pans halfway through, until lightly colored on bottom and edge, 8 to 10 minutes. Transfer to racks; let cool.
Icing: In small bowl combine icing sugar with orange juice, adding up to 2 tsp water to thin if necessary. Using paper cone or plastic bag with corner snipped off, pipe thin lines to resemble citrus segments on each cookie. Let dry completely. Store layered between waxed paper in airtight container for up to 1 week or freeze for up to 3 weeks. Makes 110 cookies.
Dust each disc with flour. Between waxed paper, roll out to scant 1/4-inch thickness. Using 2-1/2-inch round fluted cutter, cut out shapes, rerolling scraps. Place on prepared pans. Cut cookies in half; press 3 pine nuts into each to resemble orange seeds. Freeze until firm, about 15 minutes.
Line 2 rimless baking sheets with parchment paper or grease. Transfer cookies to prepared pans, arranging 1 inch apart. Bake in top and bottom thirds of 350°F oven, rotating and switching pans halfway through, until lightly colored on bottom and edge, 8 to 10 minutes. Transfer to racks; let cool.
Icing: In small bowl combine icing sugar with orange juice, adding up to 2 tsp water to thin if necessary. Using paper cone or plastic bag with corner snipped off, pipe thin lines to resemble citrus segments on each cookie. Let dry completely. Store layered between waxed paper in airtight container for up to 1 week or freeze for up to 3 weeks. Makes 110 cookies.
Nutritional Information (per cookie) Calories 33, Fat 2g, Cholesterol 5mg, Sodium 12mg, Carbohydrates 4g, Protein trace.
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