Orange Butter Cookies
Serving Size / Yield
- 3 egg yolks
- 2-1/3 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 tsp salt
- 1/4 tsp baking powder
- 2 tbs finely grated orange zest
- 1 tsp vanilla extract
- Option – white chocolate frosting and shavings
Preheat oven to 350 degrees. Line cookie sheets with parchment or nonstick baking liners.
In a medium bowl, whisk the flour, baking powder, and salt.
Using a mixer beat the butter, sugar, and zest on medium speed for about 2 minutes, or until well blended. Add the egg yolks in one at a time, thoroughly mixing each. Finally, add the vanilla and mix for an additional minute. Slowly blend in flour mix until moist clumps form.
Move dough to a work surfaced lined with plastic wrap. Separate into two even halves and knead each half into a smooth dough. Flatten into flat disc, about 5 inches in diameter. Wrap in the plastic and refrigerate for 30 minutes.
Remove chilled dough from fridge and roll each disk on floured surface until it is about ¼ inch thick. Using any festive holiday cookie cutter and cut out shapes. Place each cookie about 1 inch apart on the lined cookie sheets.
Bake for 10 to 12 minutes or until the edges are golden-brown. Let trays stand about 5 minutes before transferring cookies to wire rack to cool completely.
Decorate with white chocolate icing and shavings, if desired.