Chocolate Tangerine Cutout Cookies

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Source: butter is best newsletter

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Steps

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Preheat oven to 375f.

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Melt 1 / 4 cup butter in a microwave-safe bowl.

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Heat in 30-second intervals until melted.

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Add cocoa powder and tangerine oil.

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Mix until smooth and cool.

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Cream together remaining 1 cup butter and sugar with an electric mixer until light and fluffy.

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Add cocoa mixture.

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Mix well.

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Add egg yolks , vanilla and zest until combined.

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Gradually add flour , scraping down sides of bowl , as necessary , until combined.

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Divide dough in two and place each piece on large sheet of plastic wrap.

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Flatten into 1 / 2-inch thick discs , wrap and refrigerate until firm enough to roll out , about 30 to 45 minutes.

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On a lightly floured surface , roll dough to 1 / 4-inch thickness and cut into desired shapes.

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Place shapes on parchment-lined baking sheets.

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Bake 10 to 12 minutes until firm and edges are beginning to brown.

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Remove to a cooling rack.

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Cool completely.

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Meanwhile , in bowl of electric mixer , on low speed beat together powdered sugar , egg white powder , juices .

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Ingredients

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butter, dutch-processed cocoa powder, essential oil, sugar, egg yolks, pure vanilla extract, tangerine zest, all-purpose flour, powdered sugar, egg white powder, tangerine juice, fresh lemon juice, food coloring