Chocolate Tangerine Cutout Cookies

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• 1 1/4 cups butter, softened and divided
• 1/2 cup dutch-processed cocoa powder
• 1 teaspoon tangerine essential oil
• 1 cup sugar
• 2 large egg yolks
• 1 teaspoon pure vanilla extract
• 1 teaspoon tangerine zest
• 2 1/2 cups all-purpose flour
• 1 3/4 cups powdered sugar
• 1 teaspoon egg powder
• 2 tablespoons fresh tangerine juice
• 1 teaspoon fresh lemon juice
• 1 teaspoon tangerine zest
• 1/4 teaspoon tangerine essential oil
• food coloring, and decorative sugars (optional)

Recipe

• 1 preheat oven to 375°f
• 2 melt 1/4 cup butter in a microwave-safe bowl.
• 3 heat in 30-second intervals until melted.
• 4 add cocoa powder and tangerine oil; mix until smooth and cool.
• 5 cream together remaining 1 cup butter and sugar with an electric mixer until light and fluffy.
• 6 add cocoa mixture; mix well.
• 7 add egg yolks, vanilla and zest until combined.
• 8 gradually add flour, scraping down sides of bowl, as necessary, until combined.
• 9 divide dough in two and place each piece on large sheet of plastic wrap.
• 10 flatten into 1/2-inch thick discs, wrap and refrigerate until firm enough to roll out, about 30 to 45 minutes.
• 11 on a lightly floured surface, roll dough to 1/4-inch thickness and cut into desired shapes.
• 12 place shapes on parchment-lined baking sheets; bake 10 to 12 minutes until firm and edges are beginning to brown.
• 13 remove to a cooling rack; cool completely.
• 14 meanwhile, in bowl of electric mixer, on low speed beat together powdered sugar, egg powder, juices, zest and tangerine oil until moistened.
• 15 beat 2 to 3 minutes more on high speed.
• 16 adjust with more juice or powdered sugar to desired consistency; add food coloring, if desired.
• 17 frost cookies and decorate with sugars, as desired.
• 18 when frosting is set, store cookies at room temperature in an airtight container, separating layers with wax paper for up to 1 week.