Orange Gingerbread Tassies Recipes

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ORANGE GINGERBREAD TASSIES



Orange Gingerbread Tassies image

I make big Christmas cookie plates every year and it's fun to have something with a different shape to include. These have a delicious flavor with the gingerbread and orange, and they are really easy! This is also yummy with lemon zest if you prefer that over the orange. You can also decorate with some candied orange peel if you have it. -Elisabeth Larsen, Pleasant Grove, UT

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 13

1/2 cup butter, softened
4 ounces cream cheese, softened
1/4 cup molasses
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1 cup all-purpose flour
1/2 cup white baking chips
1/4 cup heavy whipping cream
2 tablespoons butter
4 teaspoons grated orange zest
Candied orange peel, optional

Steps:

  • Beat first 7 ingredients until light and fluffy. Gradually beat in flour. Refrigerate, covered, until firm enough to shape, about 1 hour., Preheat oven to 350°. Shape dough into 1-in. balls; press evenly onto bottom and up sides of ungreased mini-muffin cups. Bake until golden brown, 15-18 minutes. Press centers with the handle of a wooden spoon to reshape as necessary. Cool completely in pan before removing to wire rack., In a microwave-safe bowl, heat baking chips, cream and butter until blended, stirring occasionally. Stir in orange zest; cool completely. Spoon into crusts. Refrigerate until filling is soft-set. If desired, garnish with orange peel.

Nutrition Facts : Calories 91 calories, Fat 6g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 43mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

SWEDISH ORANGE GINGERSNAPS



Swedish Orange Gingersnaps image

Provided by Food Network

Categories     dessert

Time 1h55m

Yield 5 dozen cookies

Number Of Ingredients 11

1 1/2 sticks unsalted butter
1 cup brown sugar
1 large egg
2 tablespoons plus 1 teaspoon molasses
1 tablespoon orange juice
1 tablespoon finely grated orange zest
2 3/4 to 3 cups flour
1 teaspoon baking soda
1/2 teaspoon ground cloves
2 teaspoons ground cinnamon
2 teaspoons ground ginger

Steps:

  • In a mixing bowl or standing mixer cream together the butter and sugar until light. Beat in 1 egg and mix in the molasses, orange juice, and zest. Sift together the dry ingredients and stir them into the wet ingredients to make a soft, smooth dough, adding more flour if dough is too sticky. Knead the dough three times on a lightly floured board.
  • Shape the dough into 3 logs, about 8-inches long, wrap in plastic wrap and refrigerate at least 1 hour or overnight.
  • Preheat oven to 350 degrees F. Slice logs into thin circles, less than 1/8-inch thick. Place on lightly greased baking sheets.
  • Bake cookies for about 8 to 10 minutes. Remove from oven and transfer cookies to a rack to cool.

ORANGE-GINGERBREAD CHEESECAKE BARS



Orange-Gingerbread Cheesecake Bars image

A spicy, molasses-y cookie crust and topping with a creamy cheesecake filling makes for a lovely treat! I enjoy the orange-gingerbread flavor combination--but if you're not a fan, just leave out the orange zest.

Provided by Kim

Categories     Desserts     Cookies     Gingerbread Cookie Recipes

Time 1h15m

Yield 20

Number Of Ingredients 19

2 ¼ cups all-purpose flour
2 teaspoons ground ginger
1 ½ teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ teaspoon salt
¾ cup firmly packed dark brown sugar
½ cup unsalted butter, softened
1 egg
1 teaspoon vanilla extract
½ cup molasses
2 (8 ounce) packages cream cheese, softened
½ cup white sugar
1 pinch salt
2 eggs
1 ½ teaspoons vanilla extract
1 teaspoon grated orange zest

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with enough parchment paper to have overhang on all sides. Lightly grease parchment.
  • Whisk together flour, ginger, cinnamon, baking soda, cloves, nutmeg, allspice, and salt for the gingerbread in a large bowl until combined.
  • Cream brown sugar and butter in a separate bowl with an electric mixed until light and fluffy. Add egg and vanilla extract and beat until thoroughly combined. Mix in molasses.
  • Add flour mixture to butter mixture in 3 separate additions, mixing only until just combined; dough will be fairly thick. Press 2/3 of the dough firmly and evenly into the bottom of the prepared baking pan, using floured hands to prevent sticking.
  • Beat cream cheese, sugar, and salt for the filling in a large bowl until completely smooth and fluffy. Add eggs, 1 at a time, mixing well after each addition. Mix in vanilla extract and orange zest. Pour filling evenly over gingerbread crust and smooth with a spatula. Sprinkle remaining gingerbread dough over the filling and gently press down.
  • Bake in the preheated oven until edges are set and the center of the cheesecake only slightly jiggles, 35 to 40 minutes. Cool completely in pan. Once cooled, remove from pan using parchment "handles" and slice into bars.

Nutrition Facts : Calories 258.4 calories, Carbohydrate 31 g, Cholesterol 64.7 mg, Fat 13.3 g, Fiber 0.5 g, Protein 4.2 g, SaturatedFat 8.1 g, Sodium 183.1 mg, Sugar 17.8 g

CRANBERRY ORANGE TASSIES



Cranberry Orange Tassies image

I love tassies! They are like the perfect little bite of pie, but sort of a cookie all at the same time. I got this recipe from one of the special holiday cookie publications that you see at the checkout counter. I somehow always get sucked into buying them! I have also made these with dried cherries and dried blueberries. I haven't decided which is my favorite, I love all three. I am going to post the recipe as written, which calls for refrigerated pie crust. However, I have used the dough from Recipe #118431 and it worked just fine.

Provided by AZ to AK

Categories     Dessert

Time 45m

Yield 24 cookies

Number Of Ingredients 6

1 cup water
2/3 cup dried cranberries
1/3 cup orange marmalade
1/4 cup walnuts, toasted and chopped
3 ounces white chocolate chips
1 (15 ounce) package refrigerated unbaked pie crusts

Steps:

  • Combine water and cranberries in a small saucepan, bring to a boil. Remove from heat and let sit for 3 minutes. Drain well and let cranberries cool to room temperature. Stir in marmalade, walnuts, and white chocolate and set the filling aside.
  • Per the package instructions, let the piecrust stand at room temperature. Unroll the crust and cut out 24 rounds usings a 2 1/2 inch cookie cutter.
  • Preheat oven to 375*F. Using a tamper press the dough into ungreased mini-muffing pans (you can also press the dough by hand, but the tamper makes things go much faster.).
  • Spoon cranberry filling into pastry cups until almost full (do not overfill because the filling will make a mess.).
  • Bake for 15-20 minutes, or until pastry is golden brown. Carefully run a small knife around the edges of the tassies in the pan. Carefully transfer to a wire rack to cool.
  • Tassies can be frozen in a single layer for up to one month.

GINGERBREAD WITH ORANGE SAUCE



Gingerbread with Orange Sauce image

Time 1h

Number Of Ingredients 16

1/4 cup shortening
1/4 cup butter, softened
1 cup molasses
2 tablespoons sugar
1 egg
2 1/4 cup flour
1 teaspoon baking soda
1 teaspoon ginger
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup boiling water
2 cups orange juice
2 cups sugar
3 tablespoons flour
2 tablespoons butter
1/4 teaspoon salt

Steps:

  • Preheat oven to 325 degrees F. Grease 9 inch square pan and set aside. Cream together butter and shortening, then add molasses, sugar and egg. Add flour, baking soda, ginger, salt and cinnamon. Mix to combine. Mix in boiling water until fully incorporated, then pour into prepared pan. Bake in preheated oven for 40-45 minutes. For the sauce:Whisk together all the sauce ingredients in a medium saucepan over medium-high heat. Bring to a low boil for 5 minutes. Serve warm pieces of cake with warm sauce and topped with whipping cream or a scoop of ice cream.

ORANGE GINGER BREAD



Orange Ginger Bread image

This is an orange flavored gingerbread for the bread machine that is especially good with chocolate syrup or hazelnut spread.

Provided by SINFONY_STAR

Categories     Bread     Yeast Bread Recipes

Time 35m

Yield 12

Number Of Ingredients 9

1 cup orange juice
3 tablespoons butter
3 tablespoons brown sugar
1 teaspoon ground cinnamon
1 ½ teaspoons ground ginger
⅛ teaspoon salt
1 ½ cups all-purpose flour
1 ½ cups whole wheat flour
1 ½ teaspoons active dry yeast

Steps:

  • Place ingredients into the bread machine in the order recommended by the manufacturer. Select the Dough cycle, and press Start.
  • When the machine signals the end of the cycle, remove the dough. Roll into a loaf, and place in a 9x5 inch bread pan. Set aside to rise until doubled, or until your finger leaves a dent when the dough is pressed lightly.
  • Preheat the oven to 350 degrees F (175 degrees C). Bake the bread for 25 minutes in the preheated oven, or until a rich golden brown.

Nutrition Facts : Calories 158.1 calories, Carbohydrate 28.8 g, Cholesterol 7.6 mg, Fat 3.4 g, Fiber 2.5 g, Protein 4.1 g, SaturatedFat 1.9 g, Sodium 47.2 mg, Sugar 5.1 g

ORANGE PECAN TASSIES



Orange Pecan Tassies image

My grandmother used to make Pecan Tassies for every Holiday event along with her other traditional cookies and nut rolls. I love Pecan Tassies so I was so excited to find this recipe for a different flavor.

Provided by Audrey M

Categories     Dessert

Time 40m

Yield 48 tassies

Number Of Ingredients 11

3 large eggs
3/4 cup sugar
3/4 cup light corn syrup
2 tablespoons grated orange rind
3 tablespoons fresh orange juice
3 tablespoons butter, melted
1 teaspoon vanilla extract
1 cup finely chopped pecans
6 ounces cream cheese, softened
2/3 cup butter, softened
2 cups all-purpose flour

Steps:

  • Beat cream cheese and butter at medium speed with an electric mixer until creamy.
  • Gradually add flour, beating at low speed just until blended.
  • Wrap dough in wax paper, and chill at least 2 hours.
  • Divide dough in half.
  • Divide each half of dough into 24 balls.
  • Flatten each ball with palmof your hand, and place in lightly greased miniature muffin pans (1 3/4 inch).
  • Shape each into a shell.
  • Cover and chill until ready to fill and bake.
  • For Filling: Mix together the 3 large eggs, 3/4 cup sugar, 3/4 cup light corn syrup, 2 Tablespoons grated orange rind and 3 Tablespoons fresh orange juice; blend until smooth. Sit in the 3 Tablespoons of melted butter, 1 teaspooon vanilla extract and the 1 cup of finely chopped pecans. Spoon filling evenly into Pastry Cups, filling three-fourths full. Bake at 325 degrees for 25 minutes or until set. Cool 3 minutes in pans. Remove from pans, and cool on a wire rack.

Nutrition Facts : Calories 108.7, Fat 6.5, SaturatedFat 3.1, Cholesterol 25.8, Sodium 41.6, Carbohydrate 11.8, Fiber 0.4, Sugar 4.8, Protein 1.4

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