Ingredients for Viennese Orange Kisses
- 2 cups (4 sticks) unsalted butter, softened
- Powdered sugar, for dusting
- Orange Rind
- 1 cup cornstarch
- Plain Flour
- Self Raising Flour
- 1-2 tablespoons orange juice
- Orange Food Coloring
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Viennese Orange Kisses? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Viennese Orange Kisses
- Cream together 1 cup (2 sticks) softened butter, 1 ½ cups sifted powdered sugar, and the zest of 1 large orange until light and fluffy.
- In a separate bowl, whisk together 1 cup cornstarch and 2 cups all-purpose flour. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Transfer the dough to a piping bag fitted with a star tip (approximately 1 cm in diameter).
- Pipe 2.5 cm (1 inch) stars onto lightly greased baking sheets, leaving some space between each cookie.
- Bake in a moderate oven (350°F/175°C) for 12-15 minutes, or until pale golden brown.
- Let the cookies cool completely on wire racks.
- Prepare the orange cream filling: Beat ½ cup (1 stick) softened butter with 1 cup sifted powdered sugar until smooth. Add a few drops of orange food coloring and 1-2 tablespoons of orange juice until you reach your desired color and consistency.
- Once the cookies are completely cool, sandwich pairs of cookies together with the orange cream filling. Dust with powdered sugar before serving.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
47g
Fat
47g
Carbs
7g
