Viennese Orange Kisses Recipes

VIENNESE ORANGE KISSES

Steps:

• Cream butter, sifted icing sugar and rind till fluffy, Add cornflour mix well. Add sifted flours gradually, beat well till smooth.
• Fill into a piping bag with star tube and pipe 2.5cm stars onto lightly greased oven trays, Bake in mod oven for 15 minutes until pale golden brown. Cool on racks.
• Sandwich cookies together in pairs with orange cream filling, dust with icing sugar.
• Orange Cream, beat soft butter with sifted icing sugar till smooth, add a few drops orange food colour and orange juice.

ORANGE KISS-ME CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Squeeze orange and reserve 1/3 cup juice. Grind orange peel and pulp, raisins, and 1/3 cup walnuts together. Set aside.
• In a large bowl, blend flour, 1 cup sugar, baking soda, salt, milk, shortening and eggs. Beat 3 minutes at medium speed. Stir in orange-raisin mixture. Pour into prepared pan.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Drizzle reserved orange juice over warm cake. Combine 1/3 cup sugar, cinnamon, and 1/4 cup walnuts; sprinkle over cake. Garnish with orange slices.

SANTA'S ORANGE-KISSED COCKTAIL

Steps:

• Fill a shaker three-fourths full with ice. Add rum, juices and grenadine syrup., Cover and shake until condensation forms on outside of shaker, 10-15 seconds. Strain into chilled glass. Top with soda.

CHOCOLATE VIENNESE KISSES

Steps:

• Preheat oven to 350.
• Grease two, 12 cup mini muffin pans and set aside.
• In a large mixing bowl, combine flour, butter, and sugar. Beat at medium speed until mixture resembles coarse crumbles.
• Add sour cream and vanilla. Beat at low speed until soft dough forms.
• Shape dough into 1 inch balls. Place 1 ball into each prepared muffin cup.
• Bake for 20 to 25 minutes or until edges are golden brown.
• Remove from oven and immediately press kiss into center of each cookie. Let cool in pan 1 minute. Transfer to wire racks to cool completely.

VIENNESE WHIRLS

Steps:

• Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment. Put the butter and icing sugar in a large bowl and beat with an electric hand whisk for about 5 mins until pale and fluffy. Add the vanilla extract and beat again until fully incorporated.
• Sift in the flour, cornflour and baking powder, and fold into the mixture using a spatula until combined (the dough should have a tacky consistency). Spoon the dough into a piping bag fitted with a large star-shaped nozzle. If all the mixture doesn't fit, do it in 2 batches.
• Pipe swirly circles 5cm diameter onto 2 baking sheets making sure there are 3cm spaces between each swirl.
• Bake for 10-12 mins, swapping the trays over halfway through the cooking time so the biscuits are evenly baked, until pale golden and cooked through. Leave to cool on the baking sheets for a few mins, then transfer to wire racks.
• While the biscuits cool, make the filling. Put the softened butter in a large mixing bowl and add the icing sugar. Stir together initially with a wooden spoon then switch to electric beaters or a whisk to get the buttercream fluffy and smooth. Add the vanilla extract and beat once more to combine. Transfer the buttercream to a piping bag and snip off the end.
• Turn the biscuits over so their flat side is facing up then pipe buttercream over half of the biscuits and spread a little jam on the rest. Sandwich a jam covered biscuit together with a buttercream one and repeat until all the biscuits are used up.

VIENNESE COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Combine flour and ground almonds; gradually add to creamed mixture and mix well. Cover and refrigerate 1 hour. , Preheat oven to 350°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-1/4-in. round cookie cutter. Place 2 in. apart on ungreased baking sheets. Bake 7-9 minutes or until edges are lightly browned. Remove to wire racks to cool completely., Spread jam on the bottoms of half of the cookies; top with remaining cookies. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip half of each sandwich cookie into chocolate mixture; allow excess to drip off. Place on waxed paper until set. Store in an airtight container.