From the kitchen of Stephanie Knewasser
Cream:
1 c butter
Add:
1 c sugar
3 eggs
1 tsp orange extract (ok to omit, the orange icing or buttercream will bring the orange flavor)
1 tsp vanilla OR 2 tsp imitation vanilla
Add:
1 tsp baking soda
2 tsp cream of tartar
1/2 tsp salt
1 Tbsp poppy seeds
3 c flour
1/2 c cornstarch
1/4 c confectioner sugar
This is a soft sticky dough.
Wrap and refrigerate dough for at least an hour, which will make it easier to handle.
Place a large piece of plastic wrap on counter.
Dust it with flour.
Put a chunk of dough on floured wrap.
Dust dough with flour.
Cover dough with another piece of plastic wrap.
Roll it out.
If it’s too sticky, knead some flour into it.
Cut shapes with cookie cutters.
Place on cookie sheets lined with parchment or silicone baking mats.
Bake @ 375, 9 minutes or until centers look dry, edges start to color.
Times vary depending on size and thickness of cookies.
Top with orange icing or orange buttercream.
Orange Icing:
Stir together in a bowl:
zest of an orange
2 1/2 c confectioner sugar
4 Tbsp fresh orange juice
If it’s too wet, add confectioner sugar.
Too dry, add a little orange juice.
NOTES
- These cookies puff when baking.
- If freezing, I recommend using orange buttercream for cookies instead of the icing.