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1
Preheat oven to 375u00b0F
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2
Melt 1/4 cup butter in a microwave-safe bowl.
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3
Heat in 30-second intervals until melted.
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4
Add cocoa powder and tangerine oil; mix until smooth and cool.
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5
Cream together remaining 1 cup butter and sugar with an electric mixer until light and fluffy.
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6
Add cocoa mixture; mix well.
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7
Add egg yolks, vanilla and zest until combined.
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8
Gradually add flour, scraping down sides of bowl, as necessary, until combined.
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9
Divide dough in two and place each piece on large sheet of plastic wrap.
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10
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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11
On a lightly floured surface, roll dough to 1/4-inch thickness and cut into desired shapes.
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12
Place shapes on parchment-lined baking sheets; bake 10 to 12 minutes until firm and edges are beginning to brown.
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13
Remove to a cooling rack; cool completely.
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14
Meanwhile, in bowl of electric mixer, on low speed beat together powdered sugar, egg white powder, juices, zest and tangerine oil until moistened.
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15
Beat 2 to 3 minutes more on high speed.
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16
Adjust with more juice or powdered sugar to desired consistency; add food coloring, if desired.
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17
Frost cookies and decorate with sugars, as desired.
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18
When frosting is set, store cookies at room temperature in an airtight container, separating layers with wax paper for up to 1 week.
