Tiger Paw Cookie Cutter
Paw Print, Silver Tin Plate Steel, Size: 2 1/4-Inch (Shown). Also Available In Mini Size: 1 1/4." And Large Size: 4 1/2." Orange Rolled Butter Cookies Recipe: 1/2 pound (2 sticks) unsalted butter, softened 1 cup superfine sugar, or granulated sugar processed in food processor for 30 seconds. 1/2 teaspoon salt 1 teaspoon finely grated orange zest 1 large egg plus 1 yolk 1 1/2 teaspoons vanilla extract 1/2 teaspoon orange extract 1 1/2 teaspoon yellow food coloring 1/2 teaspoon red food coloring 2 1/2 cups all-purpose flour, plus extra for work surface 1. Either by hand or with electric mixer, cream butter, sugar, and salt until light and fluffy, about 3 minutes with mixer set at medium speed. Add orange zest. Add egg yolk, beat well, then add whole egg, vanilla, orange extract; continue beating until well incorporated. Add flour; beat at low speed until flour is just mixed in. Divide dough in thirds and wrap in plastic wrap. Refrigerate until firm, at least 1 hour. (Can be refrigerated up to 2 days or double-wrapped and frozen 1 month). 2. Adjust oven racks to upper and lower-middle positions and heat oven to 375 degrees. Remove one disk of dough from refrigerator. 3. Lightly flour work surface; roll dough to 1/8 inch thick, using thin metal spatula to loosen dough. Sprinkle surface lightly with flour as needed to keep dough from sticking. 4. Cut or form dough using tiger paw cookie cutter. Place paws 1/2 inch apart on parchment-lined cookie sheet. Bake in center rack of oven until evenly golden brown, 6 to 8 minutes. 5. Use thin-bladed spatula to immediately transfer cookies to cooling rack. Cool to room temperature. Repeat rolling, cutting, and baking remaining dough. Decorate cooled cookies, if desired and transfer to airtight container.