Cookies: ORANGE STICKS with Cointreau

Preparation:

1. Rub the peel of the organic orange very finely. NOT the white of the shell. Squeeze the grated orange … filter the juice through a fine sieve. Mix the flour, cornstarch and baking powder and sift it.
2. Line the baking tray with baking paper **. Prepare piping bag (dressing bag) with star nozzle. Preheat the oven to 180 ° hot air / 200 ° O / U heat.

Preparation:

1. Mix the butter, sugar and egg yolks together until frothy. Add orange zest and orange juice to the mixture and stir. Work in the flour mixture by tablespoon.
2. Pour the finished dough into the piping bag / dressing sack and squirt about 5cm long sticks onto the baking paper. Keep a little distance, the cookies come apart slightly when baking.
3. Bake on the middle rack of the oven for 10 – 12 minutes. They should take on color easily. Take the finished cookies out of the oven and carefully pull the baking paper off the tray. ATTENTION … the cookies are very tender and break easily). Let it cool completely on the paper.

Finish:

1. During the cooling phase, mix the sifted powdered sugar with the orange juice and Cointreau. Heat this mixture (this makes the casting more fluid and easier to spread). Use a pastry brush to quickly apply the icing to the cookies … and let them solidify.
2. Before layering the cookies in a cookie jar, please let the orange icing solidify completely, otherwise the cookies will stick to each other.

Tip:

1. ** Wet the parchment paper and squeeze it out. Spread damp paper on the baking sheet with a towel. This way it stays on the stain and doesn’t slip away when the dough is applied.