ORANGE-ROSEMARY COOKIES WITH ORANGE GLAZE
Provided by Food Network
Categories dessert
Time 2h5m
Yield about 2 dozen cookies
Number Of Ingredients 11
Steps:
- Whisk together the flour, baking powder, salt and rosemary in a large bowl.
- Cream the butter and granulated sugar with an electric mixer until light and fluffy, 4 to 6 minutes. Add the egg, vanilla and orange zest and mix to combine. Add the flour mixture and mix until thoroughly combined. Cover with plastic wrap and refrigerate until firm, about 1 hour.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
- Roll the dough into 1-inch balls (about 1 tablespoon each) and place 1 inch apart on the prepared baking sheets. Bake until just golden at the edges, about 15 minutes.
- Meanwhile, mix together the confectioners' sugar and reserved orange juice in a medium bowl and set aside.
- Remove the cookies from the oven and let cool on the baking sheets about 5 minutes, then top each with about a teaspoon of the orange glaze.
ORANGE ICEBOX COOKIES
Make and share this Orange Icebox Cookies recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time P1DT10m
Yield 3 1/2 dozen
Number Of Ingredients 12
Steps:
- in large bowl, cream butter and sugar.add egg and orange rind.mix well.
- sift together flour, salt and baking soda.
- add to creamed mixture --
- on a floured surface, knead dough till smooth --
- shape into 2 rolls about 1 1/2" in diameter.and flatten tops to make an oval shape.
- wrap in waxed paper and chill overnight.in refrigerator.
- preheat oven to 375* --
- grease and flour a cookie sheet.
- add food coloring to 1/4 cup granulated sugar.
- to make desired orange color.
- roll dough in colored sugar and slice 1/4" thick.
- arrange on cookie sheet and bake for 10-12 minutes.
- to prepare ICING:.
- mix powdered sugar and orange juice.
- brush cookies with icing --
- let cool.
Nutrition Facts : Calories 829.6, Fat 28.4, SaturatedFat 17.2, Cholesterol 130.2, Sodium 464.4, Carbohydrate 137.6, Fiber 1.9, Sugar 89.2, Protein 8.6
CRAN-ORANGE ICEBOX COOKIES
These are among my family's favorite cookies around Christmas. The cran-orange flavor makes them special. -Nancy Rollag, Kewaskum, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 5 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the egg, milk and vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well., Transfer 1 cup dough to a small bowl; stir in orange zest and set aside. To the remaining dough, add cranberries, pecans and, if desired, food coloring; divide in half., Line an 8x4-in. loaf pan with waxed paper. Press 1 portion of cranberry dough evenly into pan; top with orange dough, then remaining cranberry dough. Cover and refrigerate for 2 hours or until firm., Remove dough from pan; cut in half lengthwise. Cut each portion into 1/4-in. slices. Place 1 in. apart on lightly greased baking sheets., Bake at 375° until edges begin to brown, 8-10 minutes. Remove to wire racks. Store in an airtight container.
Nutrition Facts : Calories 90 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 41mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
PARMESAN-ROSEMARY ICEBOX CRACKERS
This recipe adapted from "Martha Stewart's Hors d'Oeuvres Handbook" (Clarkson Potter, 1999).
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 20 crackers
Number Of Ingredients 8
Steps:
- Combine flour, salt, pepper, and rosemary in the bowl of a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Add cheese; pulse until combined. Add 1 tablespoon of the sour cream at a time, pulsing each time to combine. Process until dough comes together and is well combined.
- Transfer dough to a work surface. Shape dough into a 2-inch-wide log. Wrap with plastic wrap, and refrigerate for at least 24 hours.
- Heat oven to 325 degrees. Slice chilled log into 1/4-inch-thick slices. Transfer slices to a parchment-lined baking sheet. Dip a sprig of rosemary into egg white, and place in center of a cracker slice; repeat with remaining rosemary and crackers. Bake immediately, rotating sheet once, until crackers are golden brown and firm in the center, 25 to 35 minutes. Transfer to a rack to cool.
ORANGE-CARDAMOM ICEBOX COOKIES
M-m-m-m! Tired of ordinary, ho-hum cookies? If so, then treat your taste buds to these Orange-Cardamom Icebox cookies! They are yummy! I've lost count of the times I've made them, since I discovered this recipe in "The Daily Oklahoman" newspaper about two years ago. Preparation time: 2 hours and 10 minutes. Includes 2 hours for chilling dough in the refrigerator.
Provided by Joje in Oklahoma Ci
Categories Dessert
Time 17m
Yield 60 cookies
Number Of Ingredients 13
Steps:
- Combine sugar and shortening in large bowl.
- Beat at medium speed of electric mixer until well blended.
- Add egg, syrup, orange peel, vanilla and orange extract.
- Beat until well blended and fluffy.
- Combine flour, cardamom, baking powder, baking soda, salt and cinnamon.
- Add gradually to creamed mixture at low speed.
- Mix until well blended.
- Divide dough in half.
- Roll each half into a 12-inch long log.
- Wrap and chill 4 hours or until firm.
- Heat oven to 375°F.
- Grease baking sheets with shortening.
- Place sheets of foil on counter for cooling cookies.
- Cut rolls into 1/4-inch slices.
- Place 1 inch apart on prepared baking sheets.
- Bake at 375° for 7 to 9 minutes or until bottoms are lightly browned.
- Do not overbake.
- Cool 2 minutes on baking sheet.
- Remove cookies to foil to cool completely.
- Makes about 5 dozen cookies.
OATMEAL ICEBOX COOKIES
This recipe is one of my mother's refrigerator cookies that she made when I was little. The old fashioned sugar cookies that you have on your home page is exactly what mom used to make. They are wonderfully soft and a touch of nutmeg in them. You could not believe how many memories it brings back to me. This is another memory to enclose to you. This is a sandwich type cookie spread with jam in the center.
Provided by Carol
Categories Desserts Cookies Refrigerator Cookie Recipes
Yield 12
Number Of Ingredients 9
Steps:
- Cream together the shortening and sugar and beat in the egg until light.
- Sift together the flour, baking powder and salt and mix into the creamed mixture. Stir in the oatmeal and water until blended. Roll into a 2 inch roll and chill in the refrigerator for several hours or overnight.
- Preheat the oven to 375 degrees F (190 degrees C).
- Slice cookie dough thinly and bake at 375 degrees F (190 degrees C) for 6-8 minutes. Cool and put together in sandwiches with jam.
Nutrition Facts : Calories 284.5 calories, Carbohydrate 46.2 g, Cholesterol 15.5 mg, Fat 9.8 g, Fiber 1.7 g, Protein 3.6 g, SaturatedFat 2.4 g, Sodium 292 mg, Sugar 23.1 g
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