- Portion size 110 servings
- Credits : Canadian Living Holiday Cookbook: Fall 2010
Ingredients
Icing:
Method
In large bowl, beat butter, icing sugar and granulated sugar until fluffy; beat in egg, orange rind and vanilla.In separate bowl, whisk flour, baking soda, cream of tartar and salt; stir into butter mixture in 3 additions. Tint with food colouring to desired shade. Divide in half; shape into discs. Wrap each and refrigerate for 1 hour.
Dust each disc with flour. Between waxed paper, roll out each to scant 1/4-inch (5 mm) thickness. Using 2-1/2-inch (6 cm) round fluted cutter, cut out shapes, rerolling scraps.
Cut cookies in half; press 3 pine nuts into each to resemble orange seeds. Arrange, about 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. Freeze until firm, about 15 minutes.
Bake in 350°F (180°C) oven until lightly browned on bottoms and edges, 8 to 10 minutes. Transfer to racks; let cool completely.
Icing: In small bowl, combine icing sugar with orange juice, adding up to 2 tsp (10 mL) water to thin if necessary. Using paper cone (or plastic bag with 1 corner snipped off), pipe icing into thin lines to resemble citrus segments on each cookie. Let dry.
Nutritional facts Pper cookie: about
- Sodium 12 mg
- Protein trace
- Calories 33.0
- Total fat 2 g
- Cholesterol 5 mg
- Saturated fat 1 g
- Total carbohydrate 4 g
%RDI
- Iron 1.0
- Folate 3.0
- Calcium 1.0
