Ingredients
1 cup unsalted butter, softened
1 package (3 ounces) cream cheese, at room temperature
1 cup granulated sugar
1 huge egg
2 teaspoons finely grated orange zest
2 cups all-purpose flour
1/4 teaspoon salt
Green food coloring
20 lollipop sticks
1 cup confectioners' sugar
2 tablespoons fresh orange juice
2 tablespoons white sanding sugar
Directions
1. Heat oven to 350F and place rack in middle. Line three baking sheets with parchment paper.
2. In a huge mixer bowl, beat together butter, cream cheese and granulated sugar until light, about 2 minutes. Beat in egg and zest until combined well. Stir in flour and salt until a dough forms.
3. Halve dough; stir a few drops of food coloring in to one half. Transfer a quantity of each dough color, side by side, to a decorating bag fitted with a 1/2-inch plain tip or coupler. Pipe 4-inch-long tree shapes, 1 inch apart, on prepared sheets, bottoms facing 3 to four inches from periphery. Insert sticks halfway through bottoms. Bake, one sheet at a time, until golden around edges, 15 to 18 minutes. Transfer sheet to a wire rack and let good completely.
4. Whisk together confectioners' sugar and juice. Drizzle over each tree; sprinkle with sanding sugar. (Store in an airtight container at room temperature, in single layers, up to 2 days.)
1 cup unsalted butter, softened
1 package (3 ounces) cream cheese, at room temperature
1 cup granulated sugar
1 huge egg
2 teaspoons finely grated orange zest
2 cups all-purpose flour
1/4 teaspoon salt
Green food coloring
20 lollipop sticks
1 cup confectioners' sugar
2 tablespoons fresh orange juice
2 tablespoons white sanding sugar
Directions
1. Heat oven to 350F and place rack in middle. Line three baking sheets with parchment paper.
2. In a huge mixer bowl, beat together butter, cream cheese and granulated sugar until light, about 2 minutes. Beat in egg and zest until combined well. Stir in flour and salt until a dough forms.
3. Halve dough; stir a few drops of food coloring in to one half. Transfer a quantity of each dough color, side by side, to a decorating bag fitted with a 1/2-inch plain tip or coupler. Pipe 4-inch-long tree shapes, 1 inch apart, on prepared sheets, bottoms facing 3 to four inches from periphery. Insert sticks halfway through bottoms. Bake, one sheet at a time, until golden around edges, 15 to 18 minutes. Transfer sheet to a wire rack and let good completely.
4. Whisk together confectioners' sugar and juice. Drizzle over each tree; sprinkle with sanding sugar. (Store in an airtight container at room temperature, in single layers, up to 2 days.)
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