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Mimosa Butter Cookies

You can add many different flavors to butter cookies to make them your own. Try an alternate type of citrus zest, or add an alternate liquid to change things up. —Sara Lark, Raton, New Mexico
  • Total Time
    Prep: 25 min. Bake: 10 min./batch
  • Makes
    about 3 dozen

Ingredients

  • 1 cup butter, softened
  • 1-1/4 cups confectioners' sugar
  • 2 teaspoons grated orange zest
  • 1 teaspoon salt
  • 1/4 cup orange juice
  • 1/4 cup champagne
  • 2-1/2 cups all-purpose flour

Directions

  • Preheat oven to 350°. In a large bowl, cream first 4 ingredients until light and fluffy, 5-7 minutes. Mix juice and champagne. Add flour to creamed mixture alternately with juice mixture, beating well after each addition.
  • Cut a small hole in the tip of a pastry bag; insert a #1M star tip. Transfer dough to bag; pipe 2-in. circles 2 in. apart onto parchment-lined baking sheets.
  • Bake until edges are set, 10-12 minutes. Cool on pan 5 minutes. Remove to wire racks to cool.

Test Kitchen tips
  • Using parchment paper helps these buttery cookies hold their shape.
  • If your kitchen is warm, you might try refrigerating the piped cookie dough for about 10 minutes before baking to give them better definition.
  • The champagne flavor is mild, but the orange shines through. If you don’t have champagne, try sparkling cider or grape juice.
  • Nutrition Facts
    1 cookie: 95 calories, 5g fat (3g saturated fat), 14mg cholesterol, 106mg sodium, 11g carbohydrate (4g sugars, 0 fiber), 1g protein.
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