Citrus Slice Sugar Cookies Recipes

CITRUS SLICE COOKIES

Steps:

• In large bowl, beat butter, sugar, vanilla and eggs with electric stand mixer on medium-low speed or with electric hand mixer on lowest speed until well combined. Add flour and salt; beat until soft, nonsticky dough forms. (You should be able to handle the dough without it sticking to your fingers. If dough is sticky, beat in additional flour 1 tablespoon at a time until the dough comes to the correct consistency.)
• On work surface, shape dough into a ball. Divide into 3 equal portions. Return one-third of dough to bowl; beat in orange peel, orange extract and drops of yellow and red food color until orange color is consistent. Remove dough from bowl; cover with plastic wrap.
• Clean bowl; add another one-third portion of dough. Beat in lemon peel, lemon extract and drops of yellow food color until yellow color is consistent. Remove dough from bowl; cover with plastic wrap.
• Leave remaining one-third of dough plain; cover with plastic wrap.
• Refrigerate all dough portions 1 hour.
• Shape each portion of tinted dough into a roll about 5 inches long and 2 1/2 inches in diameter; set aside. On lightly floured work surface, roll plain dough into a rectangle. Place roll of orange dough on plain dough. Roll plain dough in a single layer around orange dough. Cut away excess dough; reserve for yellow dough.
• Place orange sanding sugar on plate; roll dough log in sugar until completely coated. Wrap sugar-coated dough log in plastic wrap; refrigerate. Repeat process with lemon dough, remaining plain dough and yellow sanding sugar. Refrigerate dough logs at least 4 hours.
• Heat oven to 400°F. Line cookie sheets with cooking parchment paper.
• Cut chilled logs into 1/8- to 1/4-inch-thick rounds. With back edge of knife, score "segment" lines into each round, making only indentations (do not go all the way through). Cut rounds in half; place on cookie sheets.
• Bake 6 to 8 minutes or until set. Remove cookies from cookie sheets to cooling racks. Cool completely.

SUGAR COOKIE SLICES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. , Shape into two 8-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours or until firm. , Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-14 minutes or until set (do not brown). Remove to wire racks to cool.

CITRUS SUGAR COOKIES

Steps:

• In a food processor, combine flour, baking powder, and salt; pulse to mix. Add butter and pulse until mixture resembles coarse crumbs. Add sugar, eggs, and lemon zest and process until mixture resembles wet sand.
• Turn mixture out onto a lightly floured surface; knead several times until dough comes together. Divide into 3 portions; flatten each into a disk. Roll each disk to an 1/8-inch thickness between sheets of parchment. Stack dough (still in parchment) on a baking sheet; refrigerate 20 minutes. (To store, wrap in plastic and freeze on sheet, up to 2 weeks. Thaw until pliable before using.)
• Preheat oven to 375 degrees, with racks in middle and lower thirds. Working with 1 dough sheet at a time, peel off parchment (save for baking). With lightly floured cutters, cut dough into desired shapes and arrange, 1 inch apart, on 2 parchment-lined rimmed baking sheets (reroll scraps, if desired). Sprinkle with sugar, if desired. Refrigerate 15 minutes.
• Bake until cookies are set but still pale, 7 to 9 minutes, rotating sheets halfway through. Transfer cookies to wire racks and let cool completely. Using a spoon, frost cookies with icing; decorate with sugar, if desired.

LEMON SLICE SUGAR COOKIES

Steps:

• In a large bowl, cream butter, pudding mix and sugar until light and fluffy. Beat in egg and milk. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Divide dough in half. On a lightly floured surface, shape each into a 6-in.-long roll. Securely wrap in waxed paper; refrigerate until firm, about 3 hours., Preheat oven to 375°. Unwrap and cut dough crosswise into 1/2-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until edges are light brown, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., In a small bowl, mix confectioners' sugar and enough lemon juice to reach a drizzling consistency. Drizzle over cookies. Let stand until set., To Make Ahead: Dough can be made 2 days in advance. Wrap in waxed paper and place in a resealable container. Store in the refrigerator., Freeze option: Place wrapped logs in a freezer container and freeze. To use, unwrap frozen logs and cut into slices. Bake as directed, increasing time by 1-2 minutes.

CITRUS COOKIES

Steps:

• Divide cookie dough in half. Place one half in a small bowl. Add the orange zest, orange extract and orange food coloring and mix well. Stir in the lemon zest, lemon extract and yellow food coloring to the remaining dough and mix well. Cover and refrigerate for 2 hours or until firm., Roll dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Coat the bottom of a glass with cooking spray, then dip in granulated sugar. , Flatten dough balls, redipping glass in sugar as needed. Bake at 375° for 8-10 minutes or until edges are golden brown. Remove to wire racks to cool completely., Cut a small hole in the corner of a small plastic bag; add frosting. Pipe circle of frosting on cookie tops; dip in colored sugar. Pipe lines of frosting for citrus sections.

CITRUS SLICE SUGAR COOKIES

Steps:

• Lay the sugar cookies on a work surface. Pipe a line of pink icing around the edge of each of 4 cookies, then flood the centers with the pink icing. Immediately pipe a circle of white icing just inside each pink icing line. Pipe a dot of white icing in the center of each cookie. Drag a toothpick through the white icing traveling toward the center of the cookie. Repeat the process in 1-inch intervals, creating citrus segments. Repeat this process using the orange, green and yellow icings on the remaining cookies. Let stand until set, about 1 hour.