Orange Cream Cookie Cups Recipes

ORANGE CREAM COOKIE CUPS

Steps:

• Heat oven to 375°F. In medium bowl, mix 1/2 cup butter, 1/3 cup sugar, the milk, vanilla and salt with spoon. Stir in 1 1/3 cups flour.
• Divide dough into 24 equal pieces. Press each piece in bottom and up side of small muffin cup, 1 3/4x1 inch, ungreased or lined with paper baking cups.
• In medium bowl, mix cream cheese, 1/4 cup sugar, 3 tablespoons flour, the egg yolk, orange peel and orange juice. Spoon slightly less than 1 tablespoon mixture into each cup. Sprinkle with coconut.
• Bake 15 to 20 minutes or until pastry is light brown around edges and filling is set. Cool slightly; loosen from cups with tip of knife. Remove from pan to wire rack. Cool completely, about 1 hour. Top with citrus peel just before serving. Store covered in refrigerator.

ORANGE DREAM CUPS

Steps:

• Cut each orange in half widthwise; carefully remove fruit from both halves, leaving shells intact. Set shells aside. Section orange pulp, then dice (discard orange juice or save for another use). , In a large bowl, dissolve gelatin in boiling water. Add frozen yogurt; stir until melted. Fold in orange pulp. Refrigerate until thickened. spoon into reserved orange shells. Cover and freeze for 3 hours.

ORANGE CREAM CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350*. Combine flour and salt. Beat shortening, sugar and cream cheese until well-mixed. Beat in the eggs, one at a time. Add the orange juice concentrate and the rind. Blend in the flour and salt. Stir in the chocolate chips.
• Drop dough by teaspoonfuls, 2" apart on lightly greased cookie sheets.
• Bake @ 350* for 10-12 minutes, until light brown around the edges. Cool.
• ICING:.
• Slowly beat icing sugar into the cream cheese until well blended. Stir in the orange juice and orange rind. Ice the cookies.

ORANGE CREAM CHEESE COOKIE CUPS

Steps:

• Preheat oven to 350ºF. Coat two 12-cup miniature muffin pans with cooking spray; set aside.
• To prepare cookie dough, in a large mixing bowl combine 2 ounces cream cheese, milk and margarine. Beat on low speed until blended.
• In a small bowl, combine flour and 1 tablespoon splenda. Beat flour mixture into cream cheese mixture on low speed until blended.
• Transfer cookie dough to a lightly floured surface and knead gently 4 times. Divide dough into 24 equal portions and press each portion into bottom and up sides of prepared muffin pans; set aside.
• To prepare filling, in a food processor or large bowl combine remaining 6 ounces cream cheese, 1/3 cup sugar, egg, orange juice, zest and vanilla. Blend until smooth.
• Spoon 2 teaspoons filling into prepared cookie cups. Bake until filling is set and edges are golden, 20 to 25 minutes. Cool on wire racks. Yields one cookie cup per serving.

FROSTY ORANGE CREAM CHEESE CUPS

Steps:

• In a small bowl, mix cookie crumbs and butter; press onto bottoms and up sides of ungreased mini-muffin cups. Freeze 20 minutes., In a small bowl, beat cream cheese, confectioners' sugar and 2 tablespoons cream until smooth. Stir in marmalade; drop by scant tablespoonfuls into cups. Freeze 2 hours or until set., In a double boiler or metal bowl over hot water, melt white chocolate with remaining cream; stir until smooth. Cool slightly. Spoon or drizzle over cups. Sprinkle with pistachios. Freeze, covered, overnight or until firm. Serve frozen.