Ingredients
1-1/2 cups butter, softened1/2 cup shortening1 cup sugar1 cup packed brown sugar2 large eggs1/4 cup thawed orange juice concentrate1 teaspoon vanilla extract5 cups all-purpose flour1 teaspoon baking soda1 teaspoon saltICING:3 cups confectioners’ sugar1/3 cup warm water2 tablespoons plus 2 teaspoons meringue powder1/4 teaspoon cream of tartarRed paste food coloring2 tablespoons red colored sugar
Preparation
In a large bowl, cream butter, shortening and sugars until light and fluffy. Beat in eggs, one at a time. Beat in orange juice concentrate and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture.
Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 2 hours or until firm enough to roll.
Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 4-in. star-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets.
Bake 8-10 minutes or until edges are light brown. Cool on pans 5 minutes. Remove to wire racks to cool completely.
For icing, in a small bowl, combine confectioners’ sugar, warm water, meringue powder and cream of tartar; beat on low speed just until blended. Beat on high 4-5 minutes or until stiff peaks form. Tint red with food coloring. Keep unused icing covered with a damp cloth at all times. If necessary, beat again on high speed to restore texture.
Spread icing on cookies; immediately sprinkle with colored sugar. Let stand until set.
