Orange Crispy Cookies Recipes

CRANBERRY ORANGE COOKIES

Steps:

• Heat oven to 350°F.
• Combine all orange sugar ingredients in bowl; stir until well mixed. Set aside.
• Combine 1 cup sugar and butter in large bowl; beat at medium speed until creamy. Add egg and 1 teaspoon orange zest; mix until combined. Add flour, baking powder and baking soda; beat at low speed until well mixed. Add cranberries. Continue beating just until mixed.
• Shape dough into 1-inch balls; roll balls in orange sugar. Place, 2 inches apart, onto ungreased cookie sheets. Flatten with bottom of glass to 1 1/2-inch circles.
• Bake 8-10 minutes or until edges are very lightly browned. Cool 1 minute on cookie sheet; remove to cooling rack.

ORANGE FRENCH LACE COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line 2 sheet pans with parchment paper.
• Place the almonds on a sheet pan and toast them for 5 to 10 minutes, until lightly browned, tossing once to toast evenly. Place 1 cup of the toasted almonds in a food processor fitted with the steel blade and chop them very coarsely. (Reserve the rest for later.) Combine the chopped almonds with the flour and set aside.
• Meanwhile, place the butter, brown sugar, corn syrup, orange juice concentrate, orange zest, and vanilla in a small saucepan and bring to a boil over medium heat. Off the heat, gradually whisk in the flour mixture until thoroughly combined. Stir in the reserved toasted almonds.
• With 2 teaspoons (tableware rather than measuring spoons), drop rounded spoonfuls of batter (about 1 1/2 inches wide) onto the prepared sheet pans, spacing them at least 2 inches apart. (I put 8 on each pan.) Bake for 7 to 9 minutes, until the edges are golden brown, turning the pans in the oven to brown evenly. Allow to cool and transfer to a wire rack. Repeat for the remaining batter. Store the cooled cookies in an airtight container between layers of wax or parchment paper.

ORANGE CRISPIES

Steps:

• In a small bowl, cream shortening and sugar until light and fluffy. Beat in the egg, extract and salt. Add flour; mix well. Drop rounded tablespoonfuls of dough 2 in. apart onto ungreased baking sheets., Bake at 375° until edges begin to brown, about 10 minutes. Cool for 1-2 minutes; remove from pans to wire racks. Sprinkle warm cookies with sugar.

ORANGE CRISPY COOKIES

Steps:

• In a large bowl, combine the first five ingredients. Stir in cereal and walnuts if desired. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. , Bake at 350° for 12-14 minutes or until lightly browned. Cool for 1 minute before removing to wire racks.

ORANGE CRISPS

Steps:

• Position racks in upper and lower thirds of oven; preheat to 300°F.
• Coat 2 large baking sheets with cooking spray.
• Mix flour, sugar, butter, orange zest, orange juice and vanilla in a medium bowl until smooth.
• Spread 1 tablespoon of batter into a 2 1/2-inch circle on the prepared baking sheet.
• Repeat with the remaining batter, making 6 cookies per baking sheet, spacing them about 4 inches apart.
• Bake the cookies until lightly browned around the edges, switching the pans back to front and top to bottom once halfway through, 16 to 18 minutes.
• Immediately and carefully transfer the cookies from the pan to a wire rack using a thin metal spatula. Let cool completely.

EASY, CRISPY ORANGE COOKIES

Steps:

• Mix all ingredients together. Roll into 1 1/4 inch balls. place 3 inches apart on a cookie sheet. Flatten to 1/4 inch with a glass dipped in sugar.
• Bake at 350 for 12 minutes. Let cool 1 minute on pan before removing to a wire rack.

CRANBERRY-ORANGE CRISPY OATMEAL COOKIES

Steps:

• 1. Preheat oven to 350 degrees.
• 2. At a medium speed, mix butter and shortening until fluffy; add both sugars and mix well. Add eggs beating well after each.
• 3. Combine flour, oats, salt, baking powder and baking soda; gradually flour mixture add to sugar mixture. Scrap down bowl as needed. Add orange juice; mix well.
• 4. Combine rice cereal, coconut, cranberries, walnuts, chocolate chips and orange zest; gently mix to combine. Hand stir into batter.
• 5. Drop by tablespoon onto baking sheet; bake for 10 to 12 minutes until lightly golden. Remove to wire racks to cool.
• 6. NOTE: when zesting the orange peel be sure to only zest the orange part, not any of the white.

ORANGE CRISP COOKIES RECIPE - (4/5)

Steps:

• Cream shortening & salt. Add sugar gradually. Add egg and beat well. Add orange extract then flour. Bake at 375 degrees for 10 minutes