ICED ORANGE COOKIES
I usually make these bite-size orange cookies at Christmastime, when oranges in Florida are plentiful, but they're delicious any time of year. Every time I sniff their wonderful aroma, I remember my grandmother, who shared the recipe. -Lori DiPietro, New Port Richey, Florida
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 5-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange juice and zest. Combine the flour, baking powder and salt; gradually add to the creamed mixture. , Drop by heaping teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges begin to brown. Remove to wire racks to cool. In a small bowl, combine icing ingredients until smooth; drizzle over cooled cookies.
Nutrition Facts : Calories 63 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 33mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
ORANGE ICED COOKIES
Make and share this Orange Iced Cookies recipe from Food.com.
Provided by NetteGail
Categories Drop Cookies
Time 27m
Yield 48 cookies
Number Of Ingredients 13
Steps:
- Cream together butter and sugar.
- Combine rind and juice of 2 oranges, eggs and buttermilk.
- Add this to cream mixture alternately with flour, soda, baking powder and salt.
- Add 2 teaspoons orange juice to this batter.
- Drop by teaspoon on greased cookie sheets.
- Bake at 425 degrees for 6 to 8 minutes.
- When cool, ice with orange icing above.
Nutrition Facts : Calories 161.1, Fat 5.2, SaturatedFat 3.1, Cholesterol 21.7, Sodium 132.6, Carbohydrate 27.6, Fiber 0.7, Sugar 17.9, Protein 1.7
ICED ORANGE COOKIES
These have more of a cake texture. Very nice and light with a mild orange flavor, they are good with or without the icing. Great with tea.
Provided by Alia55
Categories Dessert
Time 25m
Yield 5 1/2 dozen
Number Of Ingredients 12
Steps:
- In a large mixing bowl, cream shortening and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Beat in orange juice and peel.
- Combine the flour, baking powder and salt; gradually add to the creamed mixture.
- Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheets.
- Bake at 350° for 10-12 minutes or until edges begin to brown.
- Remove to wire racks to cool.
- In a small bowl, combine icing ingredients until smooth; drizzle over cooled cookies.
BROWN ANGEL ICED SWEET POTATO COOKIES
Steps:
- Preheat oven to 400 degrees F.
- For the cookies: In a medium mixing bowl, sift together the flour, nutmeg, baking powder, baking soda, and salt, and set aside. Whisk together, with an electric mixer, the butter and sugar. Add the egg, molasses, butter extract, sweet potato and orange zest. Carefully fold dry ingredients into butter-sugar mixture with a rubber spatula. Stir in the pecans, if using. Drop spoonfuls of dough onto parchment-lined cookie sheet. Bake for 12 to 15 minutes or until golden brown. Transfer to a wire rack to cool. Decorate with cream cheese icing.
- For the cream cheese icing: In a large mixing bowl, using an electric mixer, blend cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. Add the maple or vanilla extract, and mix on high speed until incorporated. Pipe the cream cheese frosting on cookies in any desired pattern with a piping bag or a plastic baggie with a hole cut at the corner. You can also warm the frosting in a microwave for a few seconds until smooth and drizzle the frosting onto the cookies.
ORANGE COOKIES III
Moist, almost cake like. Grandma used to make these for us. Depending on how
Provided by Karen Gibson
Categories Desserts Cookies Drop Cookie Recipes
Yield 36
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line baking sheets with parchment paper.
- Beat the shortening, white sugar and eggs together until light and fluffy. Beat in the buttermilk, orange juice and grated orange zest.
- Combine the flour, baking powder, salt and baking soda. Stir the flour into the shortening mixture and mix until combined. Drop rounded tablespoonfuls of dough 2 inches apart onto the prepared baking sheets.
- Bake at 350 degrees F (175 degrees C) for 10 minutes. While still warm spread with orange icing.
- To Make Orange Icing: Combine the butter or margarine, confectioners' sugar and orange juice concentrate and beat until smooth. Add more orange juice concentrate if necessary to reach the desired consistency.
Nutrition Facts : Calories 224.4 calories, Carbohydrate 37.7 g, Cholesterol 14 mg, Fat 7.5 g, Fiber 0.5 g, Protein 2.3 g, SaturatedFat 2.4 g, Sodium 129.8 mg, Sugar 25.4 g
ICED ORANGE CUTOUTS
I put a tablespoon of orange zest in both the cookie and icing to make these crispy cookies nice and bright, like a little ray of sunshine. -Wendy Montecalvo, Pleasantville, New Jersey
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 4 dozen.
Number Of Ingredients 9
Steps:
- Whisk flour, sugar and orange zest; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Knead gently until dough forms. Divide dough in half; shape each into a disk. Wrap and refrigerate 1 hour., Preheat oven to 350°. On a lightly floured surface, gently roll dough to 1/8-in. thickness. Cut with a floured 2-1/4-in. scalloped or plain round cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake until bottoms are light brown, 10-12 minutes. Remove from pans to wire racks to cool completely., For icing, mix confectioners' sugar, orange juice and zest until smooth. Spread over cookies. Let stand at room temperature until set.
Nutrition Facts : Calories 89 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 30mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
ICED SWEET ORANGE COOKIES
Time 20m
Yield 2 dozen
Number Of Ingredients 15
Steps:
- Cream butter and sugar together until light and fluffy. Stir in well-beaten eggs and beat until thick. Add orange zest, vanilla, and orange flavored emulsion. Sift flour, baking powder, and salt together. Add dry ingredients, one cup at a time, to the butter and egg mixture. Divide into 3 or 4 parts, wrap in plastic wrap, and chill thoroughly (several hours or overnight). Next day, preheat oven to 375°F. Roll out dough to ¼ inch on a floured surface and use a round cookie cutter to cut circles. If baking in a warm climate, keep each piece of dough in the refrigerator until you are ready to work with it. Place cut cookies on cookie sheet with a ½-inch margin between cookies to allow for any spreading. (You can prevent cookie spread by chilling the entire baking sheet before baking.) Bake until just barely brown around the edges, approximately 8 to 12 minutes, depending on your oven and baking sheet. Check periodically to prevent overbaking. These are delicious topped with orange icing! ORANCE ICING In a medium bowl, mix ingredients well. Ice cookies while they are still warm. Place on rack to continue cooling.
Nutrition Facts : Nutritional Facts Serves
ORANGE DROP COOKIES IV
Delicious cake-like cookies with orange frosting.
Provided by Cathy
Categories Desserts Cookies Drop Cookie Recipes
Time 1h
Yield 72
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a medium bowl, cream together the margarine, sugar and sour cream until smooth. Beat in the eggs one at a time, then stir in 3 tablespoons orange zest. Combine the flour, baking powder, baking soda and salt; stir into the sugar mixture alternately with 2/3 cup orange juice. Drop by teaspoonfuls onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely. In a small bowl, stir together the melted margarine, confectioners' sugar and 1 tablespoon orange zest. Mix remaining orange juice in 1 tablespoon at a time until desired consistency is reached. Spread over cooled cookies.
Nutrition Facts : Calories 92.7 calories, Carbohydrate 13.4 g, Cholesterol 6.6 mg, Fat 4 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 1 g, Sodium 79 mg, Sugar 7.7 g
ICED SWEET ORANGE COOKIES
Time 20m
Yield 2 dozen
Number Of Ingredients 15
Steps:
- Cream butter and sugar together until light and fluffy. Stir in well-beaten eggs and beat until thick. Add orange zest, vanilla, and orange flavored emulsion. Sift flour, baking powder, and salt together. Add dry ingredients, one cup at a time, to the butter and egg mixture. Divide into 3 or 4 parts, wrap in plastic wrap, and chill thoroughly (several hours or overnight). Next day, preheat oven to 375°F. Roll out dough to ¼ inch on a floured surface and use a round cookie cutter to cut circles. If baking in a warm climate, keep each piece of dough in the refrigerator until you are ready to work with it. Place cut cookies on cookie sheet with a ½-inch margin between cookies to allow for any spreading. (You can prevent cookie spread by chilling the entire baking sheet before baking.) Bake until just barely brown around the edges, approximately 8 to 12 minutes, depending on your oven and baking sheet. Check periodically to prevent overbaking. These are delicious topped with orange icing! ORANCE ICING In a medium bowl, mix ingredients well. Ice cookies while they are still warm. Place on rack to continue cooling.
Nutrition Facts : Nutritional Facts Serves
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- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt together. Set aside.
- In a stand mixer, beat the butter and sugar together on medium high speed until pale and fluffy, scraping the bowl as needed. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.
- Add the flour mixture, beating on low speed until just incorporated. Cover the bowl tightly with saran wrap and refrigerate for 1 hour or up to 2 days. If refrigerating overnight, remove the bowl from the fridge 20 minutes before scooping.
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