Orange Sugar Bells Recipes

SUGARED ORANGE PEELS

Steps:

• Remove the orange peels carefully, avoiding the pith, then cut the peels into 1/4-inch-wide strips.
• Add the peels and 1 cup cold water to a pan, bring to a boil and cook for 7 minutes. Drain and set aside.
• Add 1 cup sugar and 1 cup water to a pan. Heat, stirring, until the sugar is dissolved and the syrup is boiling. Add the peels, reduce to a simmer and cook, swirling the pan from time to time, for 20 minutes. Drain and set the peels aside to cool on a rack for 10 minutes.
• Add the remaining 1 cup sugar to a baking sheet. Add the peels and roll in the sugar to coat. Place on a baking sheet lined with parchment paper to set, about 30 minutes.

VANILLA-BROWN SUGAR BELLS

Steps:

• Heat oven to 350°F. Spray cookie sheets with cooking spray. In large bowl, beat brown sugar and butter with electric mixer on medium speed until creamy. Beat in vanilla bean paste and egg. On low speed, gradually beat in flour, baking soda, salt and cinnamon.
• Divide dough in half. On floured surface, roll each half to 1/4-inch thickness, using lightly floured rolling pin. Cut dough with floured 3-inch bell-shaped cookie cutter. On cookie sheets, place cutouts 1 inch apart.
• Bake 10 to 12 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
• In medium microwavable bowl, microwave frosting on High 30 seconds or just until pourable. Dip tops of cookies in frosting, allowing excess to drip off. Sprinkle with assorted sugars. Let stand on cooling rack until firm.

ORANGE SUGAR COOKIES

Steps:

• In a large bowl, cream butter, sugar and salt until light and fluffy, 5-7 minutes. Beat in egg, orange zest, orange juice and extract. Gradually beat in flour., Divide dough in half. Shape each into a disk. Cover and refrigerate 1 hour or until firm enough to roll., Preheat oven to 375°. On a floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. cookie cutter. Place 1 in. apart on greased baking sheets., Bake until edges are light brown, 8-10 minutes. Remove from pans to wire racks to cool completely., In a small bowl, mix confectioners' sugar, milk and, if desired, food coloring until smooth. Pipe or spread over cookies; let stand until set.

ORANGE-FLAVORED SUGAR

Steps:

• Scrub oranges under hot running water and dry well. Finely grate zest into a bowl. Add sugar and stir to combine. Store in an airtight container in the refrigerator.

ORANGE SUGAR ROLLOUTS

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in the egg, milk, orange zest and vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well. , On a lightly floured surface, roll out to 1/4-in. thickness. Cut with 2-1/2-in. cookie cutters dipped in flour. Place 1 in. apart on greased baking sheets. Bake at 375° for 6-8 minutes or until lightly browned. Remove to wire racks to cool. , In a large bowl, beat the butter, confectioners' sugar, vanilla, orange zest and enough orange juice to achieve spreading consistency. Add food coloring if desired. Frost cooled cookies.

ORANGE SUGAR BELLS

Steps:

• In large bowl beat shortening and butter or margarine until butter is softened. Add the sugar and beat until fluffy.
• Add the egg, milk, orange peel, and vanilla and beat until well mixed. Add flour and baking powder and mix well.
• Cover and chill about 30 minutes or until easy to handle.
• Shape dough into two 8-inch long rolls. Wrap in plastic wrap and chill for several hours or overnight.
• Preheat oven to 350 degrees F.
• Cut rolls into 1/4-inch slices. Place on ungreased cookie sheet.
• On the bottom half of each slice, place a cherry for the bell clapper. Fold in the sides of the slice, overlapping at the top and slightly covering cherry. Pinch in the sides to form a bell shape.
• Bake for 12-14 minutes or until done. Remove and cool on wire rack.

ORANGE SUGAR COOKIES

Steps:

• Cream shortening; gradually add sugar, beating well at medium speed of an electric mixer.
• Add egg, and beat.
• Add vanilla and orange rind; mix well.
• Combine flour, baking powder, soda, and salt; add to creamed mixture alternately with milk, and mix well.
• Roll dough to 1/8-inch thickness on a lightly floured surface.
• Cut with a 3-inch cookie cutter, and place on lightly greased cookie sheets.
• Sprinkle with sugar crystals.
• Bake at 375* for 7 to 8 minutes or until lightly browned.
• Cool on wire racks.
• Yield: abut 5 dozen.