Baby Cakes
Nutrition
Calories: 28 kcalCarbohydrates: 8 gProtein: 6 gFat: 6 gSaturated Fat: 5 gCholesterol: 4 mgSodium: 10 mgFiber: 2 gSugar: 6 gVitamin A: 1.075 IUCalcium: 8 mgIron: 7 mg
Ingredients
- 7 tbsp 7/8 stick unsalted butter, softened
- 1/3 cup firmly packed light brown sugar
- 1/2 tsp pure vanilla extract
- 1/4 tsp pure orange extract or 2 drops pure orange oil
- 1 cup all-purpose flour
- 2 tbsp arrowroot
- 1/8 tsp salt
Instructions
- Preheat the oven to 350°F.
- Grease the baking sheets.
- In a medium bowl, with an electric mixer on low speed, cream the butter and brown sugar together. Mix in the vanilla extract and orange extract or oil. In a small bowl, whisk the flour, arrowroot, and salt until blended; add to the butter mixture and mix well.
- Roll the dough out 1/4 inch thick between 2 sheets of waxed paper. Remove the top sheet of waxed paper and cut out the shapes with assorted 1-1/4-inch cookie cutters.
- Place the cookies 1/2 inch apart on the baking sheets.
- Bake in the center of the oven for about 7 to 8 minutes, or until set but not browned. Let cool on baking sheets for a few minutes, then transfer to a cool surface to cool completely. Well-wrapped unfrosted cookies may be frozen.
- If desired prepare icing. Use a pastry brush or clean watercolor brush to paint the cookies. Let dry. Store in an airtight container.