Ingredients
2½cupscake flour
2tspcornstarch
1½tspbaking powder
½tspsalt
½cupunsalted butter,room temperature
¼cupall vegetable shortening,unflavored, at room temperature
1cupgranulated sugar
1tbsporange zest
1large egg
1large egg white
1tsporange extract
1tspvanilla extract
4ozcream cheese,softened
¼cupsalted butter,softened
1tsporange extract
2½cupspowdered sugar
Preparation
In a mixing bowl, whisk together the flour, cornstarch, baking powder and salt, then set aside.
In the bowl of an electric stand mixer, whip together ½ cup of butter, shortening, sugar and orange zest on medium speed for about 4 minutes until very pale and fluffy, occasionally scraping down the sides of the bowl.
Add in the egg and mix until combined, then add the egg white, orange extract and vanilla extract. Stir until combined.
With the mixer running, slowly add in the dry ingredients and mix just until combined.
Transfer the dough to an airtight container and refrigerate for 2 to 3 hours.
Preheat oven to 375 degrees F during the last 10 minutes of refrigeration.
Scoop the dough out and shape into balls, about the size of a golf ball. Place the dough balls on Silpat lined baking sheets and dust tops with flour, then using hands or the bottom of a large measuring cup, flatten the balls into rounds.
Bake in the oven for 8 to 11 minutes.
Allow to cool for 5 minutes on baking sheet before transferring to a wire rack to cool.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip the cream cheese and butter until pale and fluffy.
Mix in the orange extract, followed by powdered sugar, and blend until well combined and fluffy.
Frost and garnish the cookies with sprinkles, then serve. Enjoy!
