Glazed Orange Ginger Cookies Recipes

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 GINGER COOKIES

Steps:

• Preheat oven to 375°F Line a baking sheet with parchment paper.
• In a large bowl, whisk together flour, baking soda and baking powder. Set aside.
• In a second large bowl, beat shortening and sugar until light and fluffy. Add eggs and beat until smooth.
• Use a fine grated to remove zest from the oranges, add zest and candied ginger to creamed mixture and beat inches.
• Juice the oranges to get about 1 cup orange juice, then add it and the buttermilk.
• Mix. The dough may curdle a bit. Add the dry ingredients 2 cups at a time, mixing well between additions.
• Bake in batches, drop the cookies in 1 t mounds on the prepared baking sheet, leaving about 2 inches between the cookies.
• Bake 8-10 minutes or until the edges are lightly browned.
• Let the cookies cool for 2 minutes on the baking sheet, then transfer them to a rack to cool completely.
• To prepare the glaze, in a small bowl whisk together powdered sugar and orange juice. Use a spoon to drizzle the glaze over the cooled cookies, or use a pastry brush to brush it on. Let the glaze dry before storing cookies.

SIMPLE ORANGE GLAZE

Steps:

• Whisk sugar with orange zest and orange juice in a small bowl until smooth.

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 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.

GINGER ORANGE GLAZE

Steps:

• Stir together all ingredients in a saucepan. Heat over medium. Bring to a boil and stir occasionally until glaze has thickened and reduced by half, about 20 to 30 minutes. May be stored in the rerigerator for up to one week.