Glazed Orange Almond Cookies Recipes

GLAZED ALMOND COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, cream the butter and sugar until light. Beat in the almond and vanilla extracts and the egg yolks. Next, stir in the chopped almonds, flour and salt. Roll the dough into 1 inch balls, dip the balls into the egg whites. Place cookies 2 inches apart on the prepared cookie sheet. Press a whole almond into the top of the ball, flattening the cookie a little bit.
• Bake for 8 to 10 minutes in the preheated oven, until edges start to brown.

EASY ALMOND ORANGE COOKIES

Steps:

• Preheat oven to 350 degrees. Lightly grease baking sheets, or line with parchment paper.
• With an electric mixer, beat butter, sugar, egg and almond extract until creamy.
• In a separate bowl, combine the flour, baking powder and salt. Gradually add the flour mixture to the butter mixture. Beat on medium speed until combined. Fold in the chopped almonds and orange zest.
• Drop dough 2 inches apart on prepared cookies sheets. Bake for 8-10 minutes until just set and golden. Transfer to wire racks to cool completely.
• In a medium bowl, whisk together the powdered sugar, almond extract and 2-3 tablespoons of milk. Gradually add more milk, if needed, until glaze reaches desired consistency. Drizzle glaze over cooled cookies, then sprinkle with orange zest.

VEGAN ORANGE ALMOND COOKIES

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In a large mixing bowl, whisk together softened vegan butter, sugar, brown sugar, orange juice concentrate, orange zest, water, vanilla, and salt.
• Once liquid ingredients are thoroughly mixed, add flour, baking powder, and sliced almonds to mixing bowl, and stir together.
• Form just heaping tablespoon sized mounds of dough, and place them on a lined cookie sheet, about 12 cookies/sheet. (I line my cookie sheets with silicone liners, but parchment paper would work too.)
• Bake at 350 degrees Fahrenheit for 9-10 minutes, or until cookies are just starting to turn golden brown on the edges.
• Allow to cool on cookie sheet for a minute or two before transferring them to cooling rack.

GLAZED ORANGE-ALMOND COOKIES

Steps:

• Heat oven to 400°F (if using dark or nonstick cookie sheet, heat oven to 375°F). In medium bowl, beat butter, 1/2 cup powdered sugar, 1 1/2 teaspoons orange peel and 1 teaspoon almond extract with electric mixer on medium speed until smooth. Beat in flour, salt and almonds until well blended.
• Shape dough into 1-inch balls. On ungreased cookie sheet, place balls 1 inch apart. Bake 7 to 10 minutes or until edges are lightly browned. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
• In small bowl, stir all glaze ingredients, adding enough water to make a pouring consistency. In another small bowl, mix topping ingredients. Dip tops of cookies in glaze, then dip in topping. Place cookies in miniature paper baking cups if desired.

GLAZED ORANGE SPICE COOKIES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Combine the flour, baking powder, nutmeg, cloves, cinnamon, and salt.
• Beat the shortening and butter with an electric mixer until smooth. Add the sugar and beat until combined. Mix in the chopped almonds and orange zest. Gradually add the flour mixture to the butter mixture and stir until combined.
• Transfer the cookie dough to a lightly floured surface and roll it into a rectangle about 13 inches long. Cut the dough into 3 1/2-inch rectangles using a fluted pastry wheel or sharp paring knife. Place the cookies on an ungreased baking sheet.
• Bake in the preheated oven until lightly browned, about 12 minutes. Allow the cookies to cool slightly on the baking sheets, and then transfer them to a wire rack to cool completely.
• Combine the sifted confectioners' sugar, the orange marmalade, and the orange juice and stir well. Spread the glaze on the cookies and garnish with sliced almonds, if desired.

CHEWY ORANGE-ALMOND COOKIES

Steps:

• Heat oven to 350 degrees. Line two baking sheets with parchment paper, and set aside.
• In the bowl of a food processor, blend 3 1/2 ounces almonds (about 1 cup) with a cup sugar until almonds are finely ground. Transfer almond mixture to a medium bowl. Stir in flour, orange zest, and crushed anise seeds.
• Using an electric mixer, whisk egg whites, salt, and remaining 1/4 cup sugar to soft glossy peaks. Fold egg-white mixture into dry ingredients until just blended.
• Spoon level tablespoons of batter 2 inches apart on prepared baking sheets. Using remaining 3/4 ounce almonds, arrange 3 sliced almonds on each cookie. Sift confectioners' sugar over cookies. Bake until cookies are lightly browned along edges, about 12 minutes. Cool slightly before removing from sheets with a spatula.

ORANGE-ALMOND COOKIES

Steps:

• Heat oven to 400. In medium bowl, beat butter, 1/2 cup powdered sugar, 1 1/2 t. orange peel and 1 t. almond extract with mixer on medium speed until smooth. Beat in flour, salt and almonds until well blended.
• Shape dough into 1 inch balls. On ungreased cookie sheet, place balls 1 inch apart. Bake 7-10 minutes or until edges are lightly browned. Remove from cookie sheets to wire racks. Cool completely, about 30 minutes.
• In small bowl, stir all glaze ingredients, adding enough water to make a pouring consistency. In another small bowl, mix topping ingredients. Dip tops of cookies in glaze, then sprinkle with topping. Place cookies in miniature paper baking cups if desired.

FRESH ORANGE COOKIES WITH ORANGE GLAZE

Steps:

• Preheat oven to 375°F.
• In a medium bowl, cream together the butter, sugar and sour cream until smooth.
• Beat in eggs one at a time then add orange zest.
• In another bowl, combine flour, baking powder, baking soda and salt. Stir into sugar-sour cream mixture, alternating with orange juice.
• Drop by teaspoonfuls onto ungreased cookie sheets or in madeleine-style pans.
• Bake for 8-10 minutes in preheated oven. Allow to cool on baking sheet for 2 minutes before moving to wire cooling rack.
• In a small bowl, combine melted butter, sugar and orange zest. Mix in orange juice, 1 Tbs. at a time until desired consistency is reached. Spread over cooled cookies.

GLAZED ALMONDS

Steps:

• Line a baking sheet with foil. Grease the foil with 1 tablespoon butter; set aside. In a large heavy skillet, combine the almonds, sugar and remaining butter. Cook and stir over medium heat for 6-8 minutes or until sugar is golden brown., Remove from the heat; carefully stir in vanilla. Spread onto prepared baking sheet; immediately sprinkle with salt. Cool before breaking into pieces. Store in an airtight container.

CRISPY ORANGE-ALMOND COOKIES

Steps:

• In a large bowl, cream shortening and sugars until light and fluffy. Beat in the egg, orange juice, peel and extract. Combine flour and baking soda; gradually add to the creamed mixture and mix well. Stir in almonds. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.