These mandarin orange cookies are a classic shortbread cookie shaped and coloured as mandarins but Lunar New Year! You can easily make your favourite shortbread cookie dough and just use these as a decorating inspiration.
113g(1/2 cup) unsalted butter, at room temperature
60g(1/2 cup) powdered sugar
120g(1 cup) all-purpose flour
Orange food colouring
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on low speed until smooth, - 2 minutes. Scrape down the sides of the bowl, then mix on medium speed for another 2- 3 minutes, until butter becomes pale yellow and the texture becomes fluffy and smooth.
Add powdered sugar, salt, and vanilla. Mix to combine.
Scrape down the sides of the bowl, add the flour, and mix just until the dough comes together, about 30 seconds.
Remove 3 tbsp of dough and set it aside (this will be coloured with matcha powder or green food colouring for the orange lead). Add orange food colouring to the remaining dough and mix until colour is evenly distributed. Add a tiny bit (about ~1/2 tsp) of matcha powder to the reserved dough to colour in green.
Gather the orange dough into a ball. Pat down with your hands to form a disc. Wrap the disc in plastic wrap and chill in the refrigerate for at least 30 minutes. Chill the matcha-coloured dough as well.
When dough has firmed up, roll out the orange dough between two pieces of parchment to 1/4-inch in thickness. Using a circle cookie cutter, punch out oranges. Using a fork, prick the surface of the orange to give texture.
Roll out matcha dough and using a sharp knife, shape little leaves for each orange. Use the knife to create a small leaf for the centre. Gently place leaf on orange. Transfer oranges to a baking sheet lined with parchment then to the refrigerator to chill while the oven preheats.
Preheat oven to 350F. Once oven has preheated, bake cookies for 8 - 10 minutes, until the edges start to turn golden brown. Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
I use this base recipe for my black sesame linzers. When adding the flour, also add 20g (3 tbsp) of finely ground toasted black sesame powder. Bake for the same amount of time as the mandarin cookies. Once cookies have cooled, fill with jam of choice.
Mandarin Orange Cookies by Amy of Constellation Inspiration