The three types of rum, orgeat, orange liqueur, and lime juice in this take on the traditional mai tai give it a flavour of the Pacific islands.
| Prep Time: | 30 mins |
| Cook Time: | 8 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 38 mins |
| Servings: | 24 |
| Yield: | 2 dozen |
Ingredients
- 3 cups flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup butter, softened
- 1 cup sugar
- 1 egg
- 2 teaspoons lemon extract (Optional)
- Colored sprinkles
- 2 cups powdered sugar
- Milk
- Reynolds® Parchment Paper
Instructions
- Preheat oven to 375 degrees F. Line a cookie sheet with Reynolds® Parchment Paper, set aside.
- Beat butter and sugar until fluffy with an electric mixer. Mix in egg and lemon extract until well blended.
- Combine flour, baking powder and salt in a separate bowl. Gradually beat flour mixture into butter mixture until smooth. Divide dough in half; shape into 2 flat disks. Wrap dough in parchment paper; refrigerate 1 hour until firm enough to roll.
- Roll out the dough 1/8-inch thick between two sheets of lightly floured parchment paper.
- Cut dough with 2 to 6-inch snowflake cookie cutters. Place cookies 1-inch apart on parchment-lined cookie sheet. Decorate with colored sprinkles.
- Bake 8 to 10 minutes or until cookies are just beginning to brown on edges. Cool.
- Mix powdered sugar and milk together in a small bowl, adding milk slowly until desired consistency is reached. Drizzle over cooled cookies.
- Reynolds Kitchens Tips:
- For extra lemon flavor, substitute lemon juice for milk when making the icing.
- For snowflakes that slide right off, line your cookie sheet with Reynolds(R) Parchment Paper.
Nutrition Facts
| Calories | 204 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 28 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 5 g |
| Sodium | 92 mg |
| Sugars | 19 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |