The Chinese New Year Celebration started on February 15th this year and ended 15 days later, which meant wrapping up yesterday; March 2nd!
We have a busy household with three kids involved in different activities; so, we aren't always right on target. But, it doesn't mean we won't throw in a little fun here and there and still learn along the way. This coming weekend we will have our own mini lantern celebration and make some Tiger Tail cookies; a recipe I created several years ago before we even knew the Year of the Tiger was on its way.
I'm not fully certain what the year of the tiger means, but red envelopes with well wishes, lanterns and cookies are a great combination to whip up some fun in the kitchen over the weekend!
Tiger Tails
Cookie Dough:
1 cup butter
1 cup sugar
1 ½ cup powdered sugar
2 eggs
1 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon orange extract
4 ½ cups flour
¼ cup cocoa powder
1 teaspoon baking soda
1 teaspoon cream of tartar
½ teaspoon salt
Orange food coloring
Cream together the butter and sugars. Add in the eggs; mix. Add the vegetable oil and mix. Add flour, baking soda, cream of tartar and salt; mix. Separate the mixture into two equal parts, placing them in separate bowls.
In one half of the dough mixture, add the cocoa powder and vanilla. Mix thoroughly. In the other half of the dough mixture, add the orange extract and orange food color. Cover and let the dough’s set in the refrigerator for at least three hours.
After the dough has refrigerated, take a small amount of the chocolate mixture and roll it like a play dough snake, set aside. Take a small amount of the orange dough and do the same. Take the two colors and twist them together, repeating until all of the dough has been used.
Place the cookies on an un-greased cookie sheet and bake at 350 degrees for approximately 8 – 10 minutes. Let cool completely and glaze.
Glaze Recipe
1 cup confectioner's sugar
4 teaspoon water
Mix confectioner's sugar and water together and spread on the cookies with a pastry brush or drizzle over the top using a spoon. Let set and serve.
