Spritz Orange Crisps Recipes

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ORANGE CRISPS



Orange Crisps image

These ultra-thin, crisp cookies are a snap to make and have a fortune cookie-inspired flavor. Serve alongside a homemade or purchased fruit salad to increase your fruit servings for the day while still satisfying your sweet tooth. To make ahead: Store cookies in an airtight container, with parchment or wax paper between layers, for up to 2 days. INGREDIENT NOTE: White whole-wheat flour is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It can be ordered from the King Arthur Flour Baker's Catalogue at shop.bakerscatalogue.com. Whole-wheat pastry flour can be substituted. Find whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores.

Provided by Sandi From CA

Categories     Dessert

Time 40m

Yield 1 dozen, 6 serving(s)

Number Of Ingredients 6

1/2 cup white whole wheat flour (see Note) or 1/2 cup whole wheat pastry flour (see Note)
1/3 cup sugar
1/4 cup unsalted butter, melted
1/2 teaspoon freshly grated orange zest
2 tablespoons orange juice
2 teaspoons vanilla extract

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.

Nutrition Facts : Calories 151.1, Fat 7.9, SaturatedFat 4.9, Cholesterol 20.3, Sodium 1.7, Carbohydrate 19.1, Fiber 1.2, Sugar 11.7, Protein 1.5

ORANGE SPRITZ COOKIES



Orange Spritz Cookies image

Make and share this Orange Spritz Cookies recipe from Food.com.

Provided by Theresa Thunderbird

Categories     Dessert

Time 29m

Yield 36-48 cookies

Number Of Ingredients 8

1/2 cup butter, softened
3 ounces cream cheese, softened
1/2 cup packed brown sugar
2 teaspoons orange zest
1/2 teaspoon orange extract or 1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon salt
colored crystal sugar

Steps:

  • In a mixing bowl, cream butter, cream cheese and brown sugar.
  • Beat in orage peel and extract.
  • Combine flour and salt.
  • Gradually add to creamed mixture.
  • Using a cookie press fitted with the disk of your choice, press cookies 1 inch apart onto ungreased baking sheets.
  • Sprinkle them with colored sugar.
  • Bake at 375º for 6-9 minutes or until lightly browned.
  • Cool for 2 minutes.
  • before removing to wire racks.

ORANGE SPRITZ



Orange Spritz image

If you stack the finished cookies in a tin or other airtight container, place waxed paper between the layers to protect the chocolate decoration.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 2 dozen

Number Of Ingredients 3

1/4 recipe Basic Sugar-Cookie Dough
1 tablespoon finely grated orange zest
2 ounces bittersweet chocolate, finely chopped

Steps:

  • Preheat oven to 350 degrees, with racks onupper and lower thirds. On a piece ofparchment paper, pat out dough to 1/2inch thick. Sprinkle zest evenly over top;knead to incorporate.Transfer to a cookiepress; pipe shapes, about 1 inch apart,onto ungreased baking sheets.
  • Bake cookies in upper and lower thirdsof oven, switching positions of sheetshalfway through, until edges are lightgolden, about 15 minutes. Transfer towire racks to cool completely.
  • Set a small heatproof bowl over a panof simmering water; add half the chocolateto bowl, and stir until melted andsmooth. Add the remaining chocolate;remove bowl from heat. Stir until smooth.Transfer chocolate to a pastry bag fittedwith a very small (less than 1/16 inch) plainround tip, such as Wilton #1.
  • Transfer cookies to a sheet of parchmentpaper. Pipe chocolate in a zigzagpattern over tops. Let stand until chocolatehas set.

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