From the kitchen of Stephanie Knewasser
1 c butter
1 c sugar
1 tsp orange extract
1 tsp vanilla OR 2 tsp imitation vanilla
1 tsp baking soda
2 tsp cream of tartar
1/2 tsp salt
1 Tbsp poppy seeds
2 2/3 c flour
1/2 c cornstarch
1/2 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.
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.
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.