-
1
For the cookies: Cream the shortening, granulated sugar, orange zest and vanilla thoroughly in a stand mixer for 2 minutes.
-
2
Add in the egg and beat until light and fluffy, about 1 more minute.
-
3
Add in the milk and mix.
-
4
Sift the dry ingredients together, then blend into the cream mixture.
-
5
Divide the dough in half (thirds if you double your recipe), slightly flatten between two sheets of waxed paper and refrigerate for one hour (or freeze for 20 minutes).
-
6
Roll out the dough 1/4-inch thick on a lightly floured surface and cut into shapes with a cookie cutter.
-
7
Transfer the shapes to lightly greased cookie sheets and chill until firm, about 30 minutes.
-
8
For the egg yolk glaze: While the dough is chilling, combine the egg yolk, 1 teaspoons water and food coloring.
-
9
Paint the cookies with a soft brush with the glaze.
-
10
Preheat the oven to 375 degrees F.
-
11
After brushing with the glaze, bake for 6 to 7 minutes.
-
12
The cookies will be slightly puffed and the glaze will look crackled.
-
13
Do not allow the cookies to brown.
-
14
Bake in batches, two sheets total if you don't reroll the scraps.
-
15
For the decorative icing: While cookies are baking, mix the confectioners' sugar, milk and egg whites.
-
16
When making the white decorative icing, make sure that it is thick and somewhat retains its shape.
-
17
Remove cookies from oven to a wire rack to cool completely, about 30 minutes.
-
18
Then, using a pastry bag or zip-top bag, pipe with white icing to decorate.
-
19
From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.
