Ingredients:
1 Tbsp orange zest
4 Tbsp margarine, cold
1 egg, beaten
2/3 cup orange juice
2 Tbsp margarine, melted
1 cup powdered sugar
1 Tbsp cream cheese
2 Tbsp orange juice
Directions:
1. Preheat oven to 450°F.
2. In a large mixing bowl, blend flour, one Tbsp sugar, and orange zest. With a pastry blender, cut in cold margarine until mixture has uniform texture. Make a well in the center and pour in the beaten egg and orange juice. Stir until dough forms a ball, adding flour as needed.
3. On a floured surface, knead dough until no longer sticky, adding flour as needed. With a rolling pin, roll dough to ½ inch thick. Brush with melted margarine and sprinkle with 3 Tbsp sugar. Starting from one end, roll flattened dough in jelly-roll fashion.
4. Dust a sharp knife with flour and cut roll into ¾-inch sections. Place each section on a greased baking pan about 1 inch apart. Bake 14 minutes. Make icing by combining powdered sugar, cream cheese, and orange juice. Remove from oven and cool on a wire rack. While cooling, drizzle icing mixture and sprinkle with 1 Tbsp orange zest. Serve warm.
KITCHEN COUNTER:
2. In a large mixing bowl, blend flour, one Tbsp sugar, and orange zest. With a pastry blender, cut in cold margarine until mixture has uniform texture. Make a well in the center and pour in the beaten egg and orange juice. Stir until dough forms a ball, adding flour as needed.
3. On a floured surface, knead dough until no longer sticky, adding flour as needed. With a rolling pin, roll dough to ½ inch thick. Brush with melted margarine and sprinkle with 3 Tbsp sugar. Starting from one end, roll flattened dough in jelly-roll fashion.
4. Dust a sharp knife with flour and cut roll into ¾-inch sections. Place each section on a greased baking pan about 1 inch apart. Bake 14 minutes. Make icing by combining powdered sugar, cream cheese, and orange juice. Remove from oven and cool on a wire rack. While cooling, drizzle icing mixture and sprinkle with 1 Tbsp orange zest. Serve warm.
Serves 8.
No comments:
Post a Comment