Orange Spice Shortbread Recipes

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ORANGE SPICE SHORTBREAD



Orange Spice Shortbread image

Make and share this Orange Spice Shortbread recipe from Food.com.

Provided by dicentra

Categories     Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 6

1/2 cup butter, at room temperature
1/2 cup powdered sugar
2 teaspoons orange rind
1/4 teaspoon ginger
1/8 teaspoon cinnamon
1 cup flour

Steps:

  • Preheat oven to 325.
  • Cream butter and powdered sugar together. Add the orange peel, spices and flour.
  • Knead until smooth.
  • Butter a shortbread (or cake) pan. Press dough into pan. Prick with a fork.
  • Bake for 30-35 minutes, or until lightly browned. Let cool in the pan for 10 minutes. Turn out and cut while still warm.

Nutrition Facts : Calories 125.7, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 54.8, Carbohydrate 13.1, Fiber 0.3, Sugar 4.9, Protein 1.2

ORANGE SPICE SHORTBREAD



Orange Spice Shortbread image

Make and share this Orange Spice Shortbread recipe from Food.com.

Provided by luvcookn

Categories     Dessert

Time 40m

Yield 1 disk, 8 serving(s)

Number Of Ingredients 6

1/2 cup butter, room temperature
1/2 cup unsifted powdered sugar
2 teaspoons grated orange peel
1/4 teaspoon ginger
1/8 teaspoon cinnamon
1 cup unsifted flour

Steps:

  • Cream the butter until it is nice and light. Cream in the sugar, orange peel, and the spices.
  • Now work in the flour.
  • Knead the dough on an unfloured board until nice and smooth.
  • Spray the shortbread pan very lightly with non stick veggie spray.
  • Firmly press the dough into the shortbread pan.
  • Prick the entire surface with a fork, and bake right in the pan.
  • Bake at 325 degrees for about 30-35 minutes, or until lightly browned.
  • Let shortbread cool in its pan for about 10 minutes before you loosen the edges with a knife and flip the pan over onto a wooden cutting board.
  • If the shortbread does not come right out, tap one edge of the pan.
  • Cut the shortbread into serving pieces while it is still warm.

Nutrition Facts : Calories 188.6, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 82.2, Carbohydrate 19.6, Fiber 0.5, Sugar 7.4, Protein 1.8

ORANGE & SPICE CUTOUT COOKIES



Orange & Spice Cutout Cookies image

I've been making these cookies since I was a little girl. When my mother retired from baking the holiday cookies and passed the mantle on to me, she also passed along this recipe. In time, I will give it my young niece. Just the smell of them takes me back to when I was a little one, just like she is now. -Lisa Rocco-Price, Bronx, New York

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 3 dozen.

Number Of Ingredients 15

1 cup butter, softened
1-1/2 cups sugar
1 large egg
2 tablespoons dark corn syrup
4 teaspoons grated orange zest
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cloves
ICING:
4 cups confectioners' sugar
3 tablespoons meringue powder
5 to 6 tablespoons warm water
Assorted decorations: raisins, cranberries and sprinkles

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, corn syrup and orange zest. In another bowl, whisk flour, baking soda, cinnamon, salt and cloves; gradually beat into creamed mixture. Divide dough in half., On a lightly floured surface, roll each portion of dough into a 9-in. square. Cut into 18 rectangles, 3x1-1/2-in. each. Place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until edges are light golden. Remove from pans to wire racks to cool completely., For icing, in a large bowl, combine confectioners' sugar, meringue powder and enough water to reach a piping consistency. Beat on high speed with a portable mixer 10-12 minutes or on low with a stand mixer 7-10 minutes or until peaks form. Frost cookies. Using a #3 round tip, pipe designs on cookies; decorate as desired.

Nutrition Facts :

CHOCOLATE-DIPPED ORANGE SHORTBREAD COOKIES



Chocolate-Dipped Orange Shortbread Cookies image

Lightly spiced citrus spice cookies dipped in chocolate are perfect for holiday cookie trays - or enjoying on your own!

Provided by SunnyDaysNora

Categories     Desserts     Fruit Dessert Recipes     Orange Dessert Recipes

Time 1h50m

Yield 36

Number Of Ingredients 9

2 ½ cups all-purpose flour
⅓ cup white sugar
3 tablespoons orange zest, divided
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cloves
1 cup butter, softened
2 tablespoons milk
4 ounces milk chocolate, melted

Steps:

  • Combine flour, sugar, 2 tablespoons orange zest, cinnamon, nutmeg, and cloves in the bowl of a stand mixer fitted with the paddle attachment. Add butter and beat until mixture resembles crumbs and starts to stick together. Work until dough sticks together and forms a smooth ball that is not sticky, adding milk if mixture is too dry. Press into a disk shape and wrap in wax paper. Chill in the refrigerator for 30 minutes
  • Preheat the oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
  • Lightly flour a clean countertop. Roll dough to 1/2-inch thickness. Cut into shapes with cookie cutters and place on the prepared baking sheets.
  • Bake cookies in the preheated oven until bottoms are lightly golden, 18 to 22 minutes. Transfer cookies to wire racks and cool completely, about 30 minutes.
  • Line the countertop with wax paper. Dip tops of cookies into the melted chocolate, allowing excess to drip back into the bowl. Place cookies on the wax paper and immediately sprinkle tops with remaining 1 tablespoon orange zest. Let dry.

Nutrition Facts : Calories 101.7 calories, Carbohydrate 10.5 g, Cholesterol 14.3 mg, Fat 6.1 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 3.8 g, Sodium 39.3 mg, Sugar 3.5 g

CRISP ORANGE SHORTBREAD



Crisp orange shortbread image

Coeliac sufferers need not miss out on sweet treats with this gluten-free melt-in-the-mouth shortbread recipe

Provided by CJ Jackson

Categories     Afternoon tea, Side dish, Snack, Supper, Treat

Time 35m

Yield Easily doubled

Number Of Ingredients 5

100g butter , softened
50g golden caster sugar
grated zest ½ orange
175g gluten-free flour (try Doves Farm)
½ tsp gluten-free baking powder (we used Supercook)

Steps:

  • Heat oven to 190C/fan 170C/gas 5. Lightly oil a baking sheet. Beat the butter, then cream it with the sugar and orange zest until light. Stir in the flour and baking powder and mix together to form a dough.
  • Divide the mixture into 10 balls, arrange on a baking sheet. Press each ball fl at with the tip of a round-bladed knife. Chill for 15 mins, then bake for 12-15 mins until light golden. Leave on the baking sheet for 2 mins before releasing with a palette knife. Slide onto a rack to cool. Will keep stored in an airtight container for up to a week.

Nutrition Facts : Calories 154 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium

ORANGE SHORTBREAD WITH SPICY DARK CHOCOLATE



Orange Shortbread with Spicy Dark Chocolate image

Of all the cookies I've made over the years, shortbread is the one that won't last 24 hours in our house. My 11-year-old daughter is wild for dark chocolate and the cayenne pepper is hardly noticeable, but adds a sophisticated kick.-Holly Campbell, Palouse, Washington

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2-1/2 dozen.

Number Of Ingredients 8

2 cups all-purpose flour
1 cup butter, softened
1/2 cup confectioners' sugar
2 teaspoons grated orange zest
1 teaspoon vanilla extract
1/4 teaspoon salt
4 ounces bittersweet chocolate, melted
1/4 teaspoon cayenne pepper

Steps:

  • Place first six ingredients in a food processor; process until dough comes together. Shape into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 350°. On a floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-1/2-in. diamond-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Refrigerate 15 minutes. , Bake 9-11 minutes or until until edges are light brown. Cool on pans 2 minutes. Remove to wire racks to cool completely., In a small bowl, mix chocolate and cayenne until smooth. Drizzle over cookies; refrigerate until set. Freeze option: Freeze undecorated cookies in freezer containers. To use, thaw in covered containers and decorate as desired.

Nutrition Facts :

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