Orange Butter Cookies Recipes

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ORANGE BUTTER COOKIES



Orange Butter Cookies image

This comes from Canadian Living Test Kitchen and was found on CanadianLiving.com I plan on making these tomorrow, but wanted to share the recipe with you. Notes: I added the 1 tsp. orange extract to the recipe as I truly enjoy the orange flavor! You may freeze the dough up to 1 month. Chill time is not included in prep time.

Provided by Debaylady

Categories     Dessert

Time 40m

Yield 36 cookies

Number Of Ingredients 7

1 cup butter, softened
3/4 cup packed brown sugar
1 tablespoon freshly grated orange rind
2 cups all-purpose flour
1 teaspoon orange extract
1 egg, beaten
2 tablespoons granulated sugar

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.

Nutrition Facts : Calories 93, Fat 5.3, SaturatedFat 3.3, Cholesterol 19.4, Sodium 40.2, Carbohydrate 10.5, Fiber 0.2, Sugar 5.2, Protein 0.9

FRESH ORANGE BUTTER COOKIES



Fresh Orange Butter Cookies image

Make and share this Fresh Orange Butter Cookies recipe from Food.com.

Provided by Theresa Thunderbird

Categories     Dessert

Time 32m

Yield 48 cookies

Number Of Ingredients 8

1 tablespoon orange zest
1 teaspoon grated lemon, rind of
1 cup butter or 1 cup margarine, softened
1/4 teaspoon salt
1 cup sugar
1 large egg
1/4 cup fresh orange juice
2 cups sifted all-purpose flour

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.

Nutrition Facts : Calories 71.2, Fat 4, SaturatedFat 2.5, Cholesterol 14.6, Sodium 40.9, Carbohydrate 8.3, Fiber 0.2, Sugar 4.3, Protein 0.7

ORANGE & LEMON BUTTER COOKIES



Orange & Lemon Butter Cookies image

Updated classic butter cookies with bright citrus flavor and a sweet orange glaze.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 28m

Yield 42

Number Of Ingredients 14

2 sheets Reynolds® Parchment Paper
½ cup butter, softened
¾ cup granulated sugar
1 egg
2 tablespoons finely shredded orange peel
1 tablespoon finely shredded lemon peel
1 teaspoon vanilla
2 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
⅓ cup milk
2 tablespoons melted butter
1 tablespoon orange juice, or as needed
¾ cup powdered sugar

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.

Nutrition Facts : Calories 71.9 calories, Carbohydrate 10.6 g, Cholesterol 11.8 mg, Fat 3 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 1.8 g, Sodium 41.7 mg, Sugar 5.9 g

BUTTERY ORANGE SUGAR COOKIES



Buttery Orange Sugar Cookies image

My husband's grandmother made a variety of cookies every year for her grandkids at Christmastime. She would box them up and give each child his or her own box. This crisp, orange flavored cookie is one of my favorites from her collection.-Heather McKillip, Aurora, Illinois

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 4 dozen.

Number Of Ingredients 8

1 cup butter, softened
1 cup sugar
4 teaspoons grated orange zest
2 teaspoons vanilla extract
1-1/4 cups all-purpose flour
3/4 cup rye flour
1 teaspoon baking soda
3/4 teaspoon salt

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.

Nutrition Facts : Calories 68 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 94mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

ORANGE COOKIES III



Orange Cookies III image

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

1 cup shortening
2 cups white sugar
2 eggs
1 cup buttermilk
½ cup orange juice
2 tablespoons orange zest
4 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
¼ cup butter
4 cups confectioners' sugar
3 tablespoons thawed orange juice concentrate

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

GRANDMA BRUBAKER'S ORANGE COOKIES



Grandma Brubaker's Orange Cookies image

At least two generations of my family have enjoyed the recipe for these delicate orange-flavored cookies. -Sheri DeBolt, Huntington, Indiana

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 6 dozen.

Number Of Ingredients 14

1 cup shortening
2 cups sugar
2 large eggs, separated, room temperature
1 cup buttermilk
5 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
Pinch salt
Juice and grated zest of 2 medium navel oranges
ICING:
2 cups confectioners' sugar
1/4 cup orange juice
1 tablespoon butter
1 tablespoon grated orange zest

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.

Nutrition Facts : Calories 97 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 58mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.

ORANGE BUTTER COOKIES



Orange Butter Cookies image

The most common mistakes made by home bakers, professionals say, have to do with the care and handling of one ingredient: butter. Creaming butter correctly, keeping butter doughs cold, and starting with fresh, good-tasting butter are vital details that professionals take for granted, and home bakers often miss.

Provided by Julia Moskin

Categories     snack, cookies and bars, dessert

Time 1h

Yield About 4 dozen cookies

Number Of Ingredients 13

1 3/4 cups unbleached all-purpose flour
1 2/3 cups cake flour or more all-purpose flour (cake flour gives a finer texture)
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 1/4 cups granulated sugar
1 cup (2 sticks) cold unsalted butter
2 packed teaspoons freshly grated orange zest
1 large egg plus 2 large egg yolks, at room temperature
1 orange
1 1/2 cups confectioners' sugar
2 to 4 tablespoons whole milk
2 drops almond or vanilla extract
Pinch fine salt

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.

Nutrition Facts : @context http, Calories 108, UnsaturatedFat 1 gram, Carbohydrate 17 grams, Fat 4 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 61 milligrams, Sugar 9 grams, TransFat 0 grams

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