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Orange Cut-Out Cookies with Orange Cardamom Icing {Recipe}

Recipe for Orange Cut-Out Cookies with Orange Cardamom Icing from The Dollop Book of Frosting: Sweet and Savory Icings, Spreads, Meringues, and Ganaches for Dessert and Beyond

Orange Cut-Out Cookies with Orange Cardamom Icing

Photo credit: Matt Wittmeyer Photography

Author Heather Saffer, on Orange Cut-Out Cookies with Orange Cardamom Icing:

Inspired by the Hanukkah cookie making I used to do once a year as a kid, this Orange Cardamom Icing adds a little extra something to spice up those traditional (i.e., boring) holiday cookies. Tint this frosting the colors of the rainbow and use it to festively decorate your cookies this season. From Christmas to Kwanzaa to Valentine’s Day, this flavorful frosting will be the gift that keeps on giving.

Cooks&Books&Recipes Featured Cook Alice:

When it came time for me to decide which recipe from Dollop I was going to try first, I simply could not decide. For like three days. But then I had some cardamom . . .

Cardamom _ HipFoodieMom.com

Photo credit: Alice, Hip Foodie Mom

And I decided on the Orange Cut-Out Cookies with Orange Cardamom Icing.

Orange Cut-Out Cookies with Orange Cardamom Icing

Photo credit: Alice, Hip Foodie Mom

I really really enjoyed these cookies. I loved the orange zest with the hint of cardamom. These cookies were perfect. Not too sweet, and they had a little something special. My only note with Heather’s Orange Cut-Out Cookies recipe (and this could just be that I don’t have enough experience rolling out partially frozen cookie dough): I needed to allow time for the cookie dough to soften a bit before trying to roll it out. I let the dough sit after removing it from the freezer, for about 20-30 minutes. I honestly have no idea how someone is able to do this after directly taking the dough out from the freezer.

Orange Cut Out Cookies with Orange Cardamom Icing(2)-HipFoodieMom.com

Photo credit: Alice, Hip Foodie Mom

Also, here are some baking tips from me that you might find useful: Lightly flour your work surface with confectioner’s sugar so your dough doesn’t stick while rolling. A nonstick Silpat baking mat is also a great surface to roll cookie dough on. And if it’s still sticking, you can try rolling out the dough between two sheets of parchment paper or plastic wrap or two Silpat mats.

I hope these tips help you! I think the powdered sugar in the recipe is brilliant.

The Dollop Book of Frosting: Sweet and Savory Icings, Spreads, Meringues, and Ganaches for Dessert and Beyond

Orange Cut-Out Cookies with Orange Cardamom Icing

Featured Recipe From: The Dollop Book of Frosting: Sweet and Savory Icings, Spreads, Meringues, and Ganaches for Dessert and Beyond

Yield: 2 dozen cookies

Ingredients:

Orange Cut-Out Cookies

  • 1 cup butter
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon orange extract or zest of 1 orange
  • 1 ½ cups powdered sugar
  • 2 ½ cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon raw sugar
  • 1 batch Orange Cardamom Icing (recipe below)

Orange Cardamom Icing

  • 1 cup powdered sugar
  • 1 tablespoon almond milk
  • 1/8 teaspoon cream of tartar
  • 1 teaspoon vanilla
  • ¼ teaspoon orange extract or zest of 1 orange
  • 1/8 teaspoon cardamom
  • 6–8 drops food coloring, color of your choice (optional)

Directions:

Orange Cut-Out Cookies

1. In the bowl of your stand mixer fitted with the paddle attachment, cream butter until smooth, about 2 minutes. Add egg, vanilla, and orange extract or zest, and mix until incorporated. Add sugar, flour, and baking soda, and continue mixing until heavy dough forms, about 5 minutes. Split dough in half, roll each half in a ball, and place in freezer for 1 hour.

2. Preheat oven to 375°F. Remove dough from freezer; roll out on parchment paper until about ¼" thick. Cut with desired cookie cutters, sprinkle with raw sugar, place on parchment-lined baking sheet, and bake for 8–10 minutes. Remove from oven and let cool. Decorate with Orange Cardamom Icing, and allow icing to firm before stacking or storing.

Orange Cardamom Icing

Mix all ingredients in a medium bowl until pasty. If desired, add your choice of food coloring, or divide into separate bowls to make multiple colors. For a thicker frosting, add more powdered sugar, 1 tablespoon at a time, until you reach your desired consistency.

Extra Sweets! Other frosting uses: glaze on gingerbread muffins or drizzle over pumpkin donuts.

© 2013 Heather Saffer. Reprinted with permission from The Dollop Book of Frosting (F+W Media, Inc). All rights reserved.

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