Citrus Scented Butter Cookies

Recipe by: Joan Repato

Cookie Dough

16.00 oz (454g) Butter
14.00 oz (397g) Granulated Sugar
2 ct Large Eggs
0.35 oz (10g) Vanilla Bourbon Flavor Paste (DRE 21804 5)
0.11 oz (3g) Butter Baking Flavor (DRE 70504 0)
0.48 oz (13.7g) Baking Powder
0.14 oz (4g) Citroperl (DRE 17493 8)
0.14 oz (4g) Oraperlperl (DRE 17303 0)
23.50 oz (668g) All Purpose Flour

Elderberry White Chocolate Topping

5.00 oz (142.75g) White Confectionery Coating (GM WCOAT22)
1.30 oz (36.85g) Belgian Cocoa Butter (96346)
0.20 oz (5.6g) Elderberry Flavor Paste (DRE 28204 6)

Other Toppings

As Needed Dark Confectionery Coating (GM 200102)
As Needed White Confectionery Coating (GM WCOAT22)
As Needed Crispearls, PurColour Crystal Sugar, PurColour Brilliant Color Powder etc.

Directions

Cookie Dough

  1. Cream together butter and granulated sugar.
  2. Add in large eggs, Vanilla Bourbon Flavor Paste and Butter Baking Flavor. Whisk together until well blended.
  3. Slowly add in baking powder, Citroperl, Oraperl and all purpose flour until fully incorporated.
  4. Divide dough into two and wrap each half in plastic. Allow to rest in refrigerator.
  5. Roll out dough on lightly floured surface to 1/6 or 1/4 inch thick and cut with cookie cutter.
  6. Bake in preheated oven at 375°F for 7 to 10 minutes until light brown along edges.

Elderberry White Chocolate Topping

  1. Melt White Confectionery Coating with Belgian Cocoa Butter and Elderberry Flavor Paste to add flavor and color. Use to decorate cookies.

Other Toppings

  1. Dip or pipe with melted Dark and/or White Confectionery Coating.
  2. Decorate with Crispearls, PurColour Crystal Sugar, PurColour Brilliant Color powder and/or other decorations.