3/4 cup unsalted butter
1/2 cup icing sugar
1/4 tsp salt
Grated zest of one small orange
1 1/2 cups all purpose flour
1 cup royal icing mix
2 tbsp orange juice
Decorative sugars
- In a medium bowl combine butter and icing sugar. Using an electric mixer, beat until fluffy, about 5 minutes. Mix in salt and orange zest. Stir in flour. Bring dough together and divide in 2; flatten slightly and wrap in plastic wrap. Refrigerate for 30 minutes.
- Working with 1 portion of dough at a time, roll out 1/4 inch thick on a lightly floured surface. Using small to medium size cutters, cut into desired shapes, re-rolling and cutting scraps. Place 1 inch apart on a parchment lined baking sheet. Repeat with remaining portion of dough. Chill for 30 minutes
- Preheat oven to 325 F
- Bake for 13 to 15 minutes or until lightly golden at edges, rotating halfway through if using 2 pans. Cool on pans on racks until firm. Transfer cookies to rack to cool completely.
- To decorate, combine royal icing mix and orange juice in a small bowl and beat to combine (if find a hand mixer does this beautifully). Using a piping bag and small round tip, decorate as desired. While icing is still wet, sprinkle with desired decorative sugar. Let dry completely before handling or stacking.
