Recipe courtesy of Maeve Rochford Schulz
Episode: Holiday Hoopla
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Sugar Cookie with Orange-Cinnamon Icing
Total:
1 hr 50 min
(includes chilling and cooling times)
Active:
40 min
Yield:
30 to 40 cookies
Level:
Easy
Total:
1 hr 50 min
(includes chilling and cooling times)
Active:
40 min
Yield:
30 to 40 cookies
Level:
Easy

Ingredients

Sugar Cookie:
Icing:

Directions

Special equipment: assorted cookie cutters and a piping bag

For the sugar cookie: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.

In a stand mixer, cream the butter and sugar together well. Add the eggs 1 at a time, mixing between each addition. On low speed, slowly add the flour, baking powder and salt and mix. Add the vanilla extract and 2 teaspoons water and mix just until combined; do not over mix! Refrigerate the dough for 30 minutes

Dust a work surface with flour. Roll out the dough about 1/4 inch thick and cut into shapes using your favorite cookie cutters. Transfer to the prepared baking sheets and bake until no longer translucent and just golden at the edges, 7 to 9 minutes. Cool slightly on the baking sheets, then transfer to a wire rack to cool completely. Continue rolling and baking any remaining dough, re-rolling scraps once.

For the icing: Whisk together the lemon juice, cinnamon, egg whites and orange zest in the bowl of a stand mixer. Using the paddle attachment and on medium speed, gradually add the confectioners' sugar and beat until the icing is the desired stiffness. Transfer the icing to a piping bag and pipe on the cookies in desired decorative patterns.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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