Orange Butter Ball Cookies Recipes

ORANGE BUTTER COOKIES

Steps:

• Position two oven racks in top and bottom third of oven. Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.
• In a bowl, whisk flours, baking soda and salt together. In a mixer, cream together the sugar, butter and orange zest at medium speed until light and smooth, about 3 minutes. Scrape down the sides of bowl frequently. Add egg and mix. Add one egg yolk and mix. Add remaining egg yolk and mix. Stir in dry ingredients just until combined.
• Scoop tablespoons of dough onto parchment, leaving more than 1 inch between cookies. Press each one down lightly with 2 fingers to flatten to a thickness of 1/2 inch. Leave any ridges and valleys on top of cookie intact, but smooth the edges.
• Bake about 15 minutes, rotating cookie sheets halfway through. Cookies should be pale but baked all the way through. Cool on sheets 5 minutes, then transfer to a rack and cool before storing in airtight containers up to 1 week.
• When ready to serve, make icing: Bring a small pot of water to a boil. Peel orange, being careful to remove only outer orange zest, and cut into thin strips. Blanch in boiling water 1 minute; drain. Sift confectioners' sugar into a bowl. Whisk in 2 tablespoons milk. Whisk in more milk if needed to make mixture thin enough to spread. Add extract, salt and zest, and whisk to combine.
• Place cookies on a rack and drizzle icing over each one (make sure there is some orange zest in each spoonful). Icing will settle into cookie crevices; let harden.

ITALIAN BUTTERBALL COOKIES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Beat together the butter and 3/4 cup confectioners' sugar with an electric mixer in a large bowl until smooth. Add the egg, vanilla extract, and almond extract. Stir together the flour, baking powder, and salt in a bowl and mix into the butter mixture until just incorporated. Shape the dough into 1-inch balls and arrange on the prepared baking sheet spaced about 2 inches apart.
• Bake in the preheated oven until firm, about 10 minutes. Cool on the sheet for 10 minutes before removing to cool completely on a wire rack.
• Spread the 1/4 cup confectioners sugar on a plate; roll the cooled cookies in the confectioners' sugar to coat.

BUTTER BALLS II

Steps:

• Beat butter on medium speed for 30 seconds. Add sugar, beat until fluffy. Add flour, and beat at low speed until well blended, stir in pecans.
• Shape into one inch balls. Bake at 325 degrees F (165 degrees C) on an ungreased cookie sheet for 20 minutes. Remove and put on wire rack to cool. Roll in confectioners' sugar when cool.

ORANGE & LEMON BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F. Line two cookie sheets with Reynolds® Parchment Paper; set aside.
• Beat the butter and sugar in a large bowl using an electric mixer about 2 minutes or until light and fluffy. Add the egg, orange peel, lemon peel, and vanilla and beat until well blended.
• Combine the flour, baking powder, and salt in a medium bowl. Add half of flour mixture to the butter mixture, beating until just combined. Add the milk. Beat about 10 seconds. Beat in the remaining flour mixture until just combined.
• Drop tablespoon-size mounds of dough on prepared cookie sheets.
• Bake 8 to 10 minutes or until set and the bottoms are browned. Transfer the cookies on the parchment paper to a wire rack; cool completely.
• Drizzle with Citrus Glaze to serve.
• Citrus Glaze: In a small bowl combine melted butter and orange juice. Add powdered sugar; beat until smooth. If necessary, add more orange juice, 1/2 teaspoon at a time, to make drizzling consistency. Drizzle over cookies.

ORANGE LUNCH BOX COOKIES

Steps:

• Cream margarine or butter, add brown sugar gradually. Add unbeaten egg, grated orange rind and vanilla. Beat well.
• Add flour sifted with baking powder and salt. Mix well. Chill dough until firm.
• Preheat oven to 350 degrees F (175 degrees C).
• Mix granulated sugar and nuts. Roll dough into small balls the size of walnuts. Flatten on greased cookie tin and sprinkle with sugar and nut mixture. Bake for 10 minutes. Cool on racks. Store in tightly covered jar or tin.

BUTTERY ORANGE SUGAR COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in orange zest and vanilla. In another bowl, whisk remaining ingredients; gradually beat into creamed mixture., Shape level tablespoons of dough into balls; place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until edges are light brown. Cool on pans 2 minutes. Remove to wire racks to cool. Store in airtight containers.

BUTTER BALL COOKIES

Steps:

• Cream butter,sugar, salt and vanilla.
• Blend in flour and nuts.
• Scoop and roll into balls.
• Bake 325 for 22 to 25 minutes.
• Remove from oven roll into powdered sugar.

NUTTY ORANGE SNOWBALLS

Steps:

• In a large bowl, cream butter and 3/4 cup confectioners' sugar until light and fluffy. Beat in orange zest and extracts. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in nuts., Shape into 3/4-in. balls. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool completely., Place remaining confectioners' sugar in a large resealable plastic bag. Add cookies, a few at a time, and shake to coat. Store in an airtight container.

FRESH ORANGE BUTTER COOKIES

Steps:

• Blend orange and lemon peels with softened butter or margarine.
• Mix in salt and sugar.
• Beat in egg and orange juice.
• Stir in flour.
• Mix well.
• Chill dough until stiff enough to handle,the shape into 1 inch balls.
• Place 2 inches apart onto ungreased cookie sheets.
• Bake in preheated oven at 375 for 10-12 minutes.
• Cool on wire racks.

EASY ORANGE BALLS

Steps:

• Combine cookie crumbs and 1 cup confectioners' sugar.
• blend in butter.
• Stir in orange juice concentrate and add vanilla and nuts.
• Shape mixture into balls about the size of walnuts.
• Shake in food storage bag with sifted confectioners' sugar or coconut.
• Arrange orange balls in single layer on waxed paper-lined cookie sheet and store uncovered overnight in refrigerator for best flavor.

GRANDMA BRUBAKER'S ORANGE COOKIES

Steps:

• Preheat oven to 325°. In a bowl, cream shortening and sugar. Beat in egg yolks and buttermilk. Sift together flour, baking powder, soda and salt; add to creamed mixture alternately with orange juice and zest. Add egg whites and beat until smooth. , Drop by rounded teaspoonfuls onto greased cookie sheets. Bake until set, about 10 minutes. Remove to wire racks to cool completely., For icing, combine all ingredients and beat until smooth. Frost cooled cookies.

ORANGE BUTTER COOKIES

Steps:

• In a large bowl, beat the butter, brown sugar, orange extract and orange rind until fluffy.
• Stir in the flour to make a make a soft dough.
• Turn out onto a floured surface; roll into a 1 1/2-inch diameter roll. (stated as printed in recipe). Note: I think it should mean a 10 x 8-inch rectangle and when rolled it will equal about 1 1/2-inch diameter roll.
• Wrap in plastic wrap; refrigerate until firm -- about 2 hours.
• Cut log into 1/4-inch slices and place on parchment lined or greased rimless baking sheets.
• Brush with beaten egg; sprinkle with sugar.
• If using a convection oven, preheat to 275 degrees. Bake on top, middle and bottom racks. Bake about 30 minutes or until lightly browned.
• If using a conventional oven, preheat to 300 degrees.
• Bake on top and bottom thirds of oven; switching and rotating pans halfway through. Bake 30-35 minutes or until lightly browned.

BEACH BALL COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg, oil and vanilla. In another bowl, whisk flour, baking soda, cream of tartar and salt; gradually beat into creamed mixture., Divide dough into 5 equal portions. Tint each portion a different color with food coloring. Divide each portion into 24 equal pieces; roll each piece into a ball. Gently press together 1 ball of each color to form a larger ball; place 1 in. apart on greased baking sheets. Flatten slightly with bottom of a glass., Bake until bottoms are lightly browned, 10-12 minutes. Remove from pans to wire racks to cool.

ORANGE BUTTER BALL COOKIES

Steps:

• Beat together butter and sugar until creamy. Beat in flour, cornstarch and orange peel until just blended. Shape dough into a ball; wrap with plastic wrap and refrigerate for several hours.
• Preheat oven to 350 degrees F. Have ready several cookie sheets. Do not grease.
• Shape dough into 1-inch balls and place on ungreased cookie sheet. Bake in preheated oven for 10 minutes or until cookie is firm. Allow to cool and then roll in more sifted powdered sugar.