POMEGRANATE COOKIE CUTTER RECIPES

Steps:

• Preheat oven to 350°F.
• In the bowl of your mixer, cream butter and sugar until smooth, at least 3 minutes.
• Stir in Dreidoppel Orange Paste and egg.
• In a separate bowl, combine baking powder and salt with flour, pouring in a little at a time to the wet ingredients.
• The dough will become very stiff. If it becomes too stiff for your mixer, turn out the dough onto a countertop surface. Wet your hands and finish off kneading the dough by hand.
• Do not chill the dough. Separate into workable batches, roll out onto a lightly floured surface or roll out between two sheets of parchment paper to avoid using flour. You want these cookies to be on the thicker side (closer to ¼" than ?).
• Cut with desired cookie cutter.
• Bake at 350°F for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer onto a cooling rack.
• Place meringue powder, sugar and salt in a mixer bowl and mix until well blended.
• Pour boiling water into mixer bowl to dissolve sugar granules and whisk mixture on low medium speed for 1 minute.
• Increase the speed to high and whip until meringue is fluffy with glossy peaks. Continue to whip until meringue mixture has cooled completely.
• Gradually add the butter one cube at a time with the mixer on medium speed.
• Once the butter has been added, add in the Pomegranate Paste or other flavor of your choice.
• Whip on high until the butter is fully incorporated. The buttercream should be thick, creamy and glossy.
• Decorate the fully cooled Orange Flavored Sugar Cookies by using a leaf piping tip.
• Optional: Create the same buttercream recipe but use Orange Flavor Paste instead of Pomegranate to create the yellow centers of the Poinsettias.