ORANGE CHOCOLATE CHIP COOKIES
A happy marriage of orange and chocolate.
Provided by Rosina
Categories Desserts Cookies Drop Cookie Recipes
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- Sift flour, baking powder and salt into and set aside. Cream butter, sugars, orange zest and vanilla extract together in a large bowl until light and fluffy.
- Add eggs one at a time beating well after adding each one. Add dry ingredients and stir until combined. Stir in chocolate chips and nuts and mix until well blended.
- Drop dough by slightly rounded tablespoonfuls 2 inches apart on cookie sheets. Flatten slightly. Bake cookies for 15 or 16 minutes or until golden. Cool on the cookie sheets.
Nutrition Facts : Calories 244.1 calories, Carbohydrate 29 g, Cholesterol 30.8 mg, Fat 14.3 g, Fiber 1.6 g, Protein 2.7 g, SaturatedFat 6.1 g, Sodium 120 mg, Sugar 19.1 g
ORANGE SLICE BARS
Enjoy these delicious bars baked using orange slice candies - perfect for dessert!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 72
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Generously grease 15x10x1-inch pan with shortening or cooking spray.
- In large bowl, stir together melted butter and brown sugar. Add eggs; mix well. Add flour, chopped candies and pecans; stir until well blended. Pour batter into pan.
- Bake 25 minutes. Cool 15 minutes. Cut into 9 rows by 4 rows. Cool completely in pan on cooling rack. Remove bars from pan; cut each in half diagonally. Sprinkle bars with powdered sugar.
Nutrition Facts : Calories 90, Carbohydrate 16 g, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 20 mg
CRANBERRY-ORANGE COOKIE BARS
The first time I tried these, a co-worker on a specialized team brought them in for breakfast. She got them from Starbucks® (a seasonal delight, I'm told). So, I checked them out after I got off from work and at over $2 per little "triangle" piece, I decided I'd learn to make them for a lot less. My family members all urged me to recreate these. So after a bit of research, I found that there's a few copycat recipes online; but this is my twist on that concept.
Provided by Asgard Ranch
Categories Desserts Cookies Bar Cookie Recipes
Time 2h20m
Yield 24
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with parchment paper.
- Beat butter, brown sugar, and white sugar for bars together with an electric mixer until light and fluffy, about 5 minutes. Stir in eggs, orange extract, and vanilla extract until well blended. Add flour, baking powder, and ginger; mix until well incorporated and the batter looks like soft cookie dough. Stir in cranberries and white chocolate chips until well mixed. Spread the stiff batter into the prepared pan.
- Bake in the preheated oven until light brown and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Don't overbake, or your bars will be dry. Let cool completely, about 30 minutes.
- Meanwhile, mix cream cheese and butter for frosting together until light and fluffy. Add confectioners' sugar and orange extract; beat mixture until fluffy and spreadable. Spread evenly over the cooled bars.
- Combine cranberries and orange zest for topping in a food processor and roughly chop. Sprinkle evenly over the frosted bars.
- Mix white chocolate chips and oil together in a glass, microwave-safe measuring cup. Microwave until fluid enough to drizzle, 1 minute to 1 minute 15 seconds, stirring every 15 seconds until melted. Use a fork or whisk to drizzle the melted chocolate diagonally across the bars.
- Allow chocolate to set for at least 1 hour before cutting into squares or triangles.
Nutrition Facts : Calories 317.4 calories, Carbohydrate 45.5 g, Cholesterol 55.1 mg, Fat 14.3 g, Fiber 0.7 g, Protein 2.8 g, SaturatedFat 8.6 g, Sodium 63.9 mg, Sugar 36.6 g
CHOCOLATE-ORANGE COOKIE SLICES
Ready to bite into a tasty baking challenge? This recipe will hone your skills and reward you with a truly fabulous result. A nut-fudge filling is folded into a scratch cookie crust flavored with orange zest and sprinkled with sparking sugar. With the perfect flavor balance, this cookie is just familiar enough to remind you of the chocolate oranges of Christmases past.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h25m
Yield 24
Number Of Ingredients 13
Steps:
- In small bowl, mix flour, baking powder and salt; set aside.
- In large bowl, beat shortening, 1/2 cup granulated sugar and the orange zest with spoon until blended. Beat in 1 egg. Stir in flour mixture until well blended. Knead 5 to 10 times or until dough is smooth. Shape dough into 6- by 5-inch rectangle; divide in half, and wrap each in plastic wrap. Refrigerate about 2 hours or until dough is firm and cold.
- Heat oven to 350°F. In 1-quart saucepan, heat chocolate chips and condensed milk over low heat 2 to 4 minutes, stirring frequently, until chocolate is melted and mixture is smooth. Stir in almonds. Set aside.
- Working with 1 dough half at a time, remove from refrigerator and unwrap. Lightly flour a 12x6-inch rectangle in center of cooking parchment paper. Using floured rolling pin, roll chilled dough to a 12x6-inch rectangle. If dough cracks slightly on edges, press together to mend. Spoon and spread 1/2 cup of the filling on one half of the long side of rectangle, leaving 1/2-inch border around edges. In small bowl, stir 1 egg and water until well blended. Brush edges with egg mixture.
- Place a hand on either side of the short side of parchment paper. Working quickly, use the long side of parchment paper to help fold dough in half lengthwise over filling to cover. Press down slightly to stick dough to filling. Press with fork to seal 1/2-inch edge on sides. Brush top with egg mixture; sprinkle with 1 teaspoon of the sparkling sugar. Slide paper with dough onto large cookie sheet.
- Bake 15 to 18 minutes or until light golden brown on top and edges. Cool 1 minute; cut crosswise into 1-inch wide slices with sharp knife, cleaning knife blade as needed. Move individual slices from parchment paper to cooling rack.
- Meanwhile, repeat steps on assembling and baking with second half of refrigerated dough and remaining filling. Use remaining egg mixture and 1 teaspoon sparkling sugar before baking.
- Cool slices completely, about 1 hour. Store covered in airtight container in single layer.
Nutrition Facts : Calories 150, Carbohydrate 17 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 75 mg, Sugar 10 g, TransFat 1 g
DAMARIS' ORANGE-CHOCOLATE BARS
Provided by Damaris Phillips
Time 1h30m
Yield 24 bars
Number Of Ingredients 16
Steps:
- For the base: Position a rack in the middle of the oven and preheat to 350 degrees F. Put the butter, flour, cocoa, confectioners' and granulated sugars, chocolate and 1/4 teaspoon salt in a food processor. Process until the mixture is slightly damp and holds together when pinched, about 1 minute.
- Generously spray a 9- by 13-inch pan with cooking spray. Line the pan with aluminum foil leaving a 2-inch overhang on all four sides and spray the foil as well. Sprinkle the crust mixture into the prepared pan and press evenly along the bottom. Take care to seal up any cracks. Bake the base until it is no longer shiny and leaves only a slight indentation when pressed, 25 to 30 minutes. After removing the base, reduce the oven temperature to 300 degrees F.
- Meanwhile, make the orange filling: Whisk the eggs, egg yolks, granulated sugar, flour and pinch of salt together in a large liquid measuring cup or bowl until smooth. Whisk in the orange and lemon juices and zests. Pour the filling over the warm crust. Bake until the filling is just set, 35 to 40 minutes.
- Cool the bars in the pan completely on a rack. When cool, refrigerate for 2 hours or up to overnight. Lift the bars out of the pan by using the foil. Trim the edges and cut into 24 bars. Dust with confectioners' sugar and top with a strip of candied orange, if using, before serving.
TOFFEE, CHOCOLATE AND ORANGE COOKIES
Steps:
- Preheat the oven to 350 degrees F.
- To make the cookie crust: Beat the butter and sugar in a mixing bowl until fluffy. Mix in the egg and vanilla extract. Add the flour, baking powder and salt and mix until well combined.
- Spray a 9-inch square pan with cooking spray and line with parchment paper. Press the cookie dough evenly into the pan. Prick the dough with a fork or toothpick and bake until golden brown, approximately 20 minutes. Let cool, and then spread the raspberry jam evenly over the top.
- To make the nougat: Place the butter, sugar and evaporated milk in a small saucepan. Bring to a boil and boil until the mixture develops a syrupy texture, for about 4 minutes. Remove from the heat and immediately stir in the butterscotch chips, marshmallow creme and vanilla extract until smooth and well combined. Let cool for 5 to 10 minutes.
- Fold in the toffee bits and spread evenly over the cookie and raspberry jam. Allow to set up in the freezer for at least 30 minutes before cutting.
- Using a ruler as a guide, cut the cookie into 1-by-3-inch bars and return to the freezer while you prepare the chocolate.
- Melt the coating chocolate over a double boiler. (Or, place the coating chocolate in a microwave-safe bowl. Heat on medium power for 30-second intervals, stirring between each interval. Continue until the chocolate is thin and completely smooth, about 4 minutes.)
- Set a cooling rack over a baking sheet. Using a fork or a chocolate tool, dip the chilled bars into the chocolate, coating completely. Let the excess chocolate drip off, and then transfer to the cooling rack to set. Place the bars back in the freezer to set, 10 to 15 minutes. Remove the chilled bars from the freezer and enjoy.
- Alternatively, if using the candied orange peels, slightly melt the top of each bar using a kitchen blowtorch. Sprinkle with the candied orange pieces. Torch the tops of the bars further, until the orange pieces are slightly toasted and brown. Place back in the freezer until ready to enjoy.
SUNSHINE BARS (ORANGE CHOCOLATE CHIP PAN COOKIES)
An old favorite, posted for safekeeping. This is basically an orange version of chocolate chip cookies baked in a pan and cut into squares. It can also be baked as drop cookies (see note below).
Provided by coconutty
Categories Chocolate Chip Cookies
Time 40m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Grease a 9-inch square baking pan.
- Cream butter and sugar. Add egg and orange extract; mix well.
- Combine dry ingredients; stir.
- Add dry ingredients to batter a little at a time, mixing to incorporate.
- Stir in chocolate chips, nuts and rind.
- Pour batter into prepared pan.
- Bake at 350 degrees for 25-30 minutes (or at 375 degrees for 20-25 minutes) until golden brown.
- Cut into bars while still warm.
- NOTES:.
- Can double recipe and bake in a 10x15 inch jelly roll pan at 375 degrees for 20-25 minutes.
- Can bake as drop cookies: chill dough, place rounds on ungreased cookie sheets and flatten each cookie slightly, bake at 375 degrees about 10 minutes.
Nutrition Facts : Calories 204, Fat 11.5, SaturatedFat 5.9, Cholesterol 26.9, Sodium 127.3, Carbohydrate 24.8, Fiber 1.3, Sugar 16.1, Protein 2.6
ORANGE CRANBERRY COOKIE BARS
These cranberry cookie bars combine two beloved holiday flavors and top a delicious soft crust with cream cheese icing. We enjoy these during the holiday season. —Jennifer Blakely, Visalia, California
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 dozen.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. In a large bowl, beat brown sugar, melted butter, eggs and vanilla until well blended. In another bowl, whisk flour, baking powder and salt; gradually beat into sugar mixture. Stir in baking chips, cranberries, pecans and orange zest., Spread into a greased 15x10x1-in. baking pan. Bake until a toothpick inserted in center comes out clean, 18-22 minutes. Cool completely in pan on a wire rack., For frosting, in a large bowl, combine cream cheese, confectioners' sugar, butter, 1 tablespoon zest and vanilla; beat until smooth. Spread over bars. Combine dried cranberries and remaining 2 tablespoons zest; sprinkle over frosting. Refrigerate at least 2 hours. Cut into triangles. Store in the refrigerator.
Nutrition Facts : Calories 89 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 64mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
ORANGE-CHOCOLATE COOKIE BARS
Orange and chocolate is one of my favorite flavor combinations. Food Network's, Giada De Laurentiis, made something like this during one of her shows, and it gave me the idea to make my own version. I tested it out on my friends, and they loved it. I hope you enjoy it too!
Provided by MarthaStewartWanabe
Categories Bar Cookie
Time 35m
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- In a greased cookie pan (with raised sides), press and spread cookie dough into an even layer (Note: Intermittently dusting your hands with flour while pressing/spreading the dough will prevent the dough from sticking to your hands).
- Bake for 15-18 minutes or until done or top of dough is no longer shiny.
- Allow to cool for 10 minutes.
- Microwave chocolate chips, butter and corn syrup for 30 seconds and stir. Repeat until chocolate is melted and smooth.
- Drizzle chocolate over cookie or spread evenly if desired.
- Sprinkle orange zest over surface of chocolate.
- Once chocolate has cooled, cut into 2-inch squares and serve.
Nutrition Facts : Calories 132.1, Fat 7, SaturatedFat 2.7, Cholesterol 7.4, Sodium 93.9, Carbohydrate 17.4, Fiber 0.6, Sugar 8.5, Protein 1.2
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