CARROT COOKIES WITH ORANGE ICING
Make and share this Carrot Cookies With Orange Icing recipe from Food.com.
Provided by Meli-lynne
Categories Drop Cookies
Time 46m
Yield 20 cookies
Number Of Ingredients 12
Steps:
- Cream shortening and sugar until fluffy.
- Add carrots, egg, vanilla. Mix well.
- sift together flour, baking powder, salt. Add to carrot mixture, mix well.
- Drop by rounded tablespoon onto ungreased baking sheet.
- Bake 16 minutes at 350°F.
- Icing:.
- mix together orange juice, orange rind, butter, icing sugar.
- Spread on warm cookies.
SUGAR COOKIE WITH ORANGE-CINNAMON ICING
Provided by Food Network
Categories dessert
Time 1h50m
Yield 30 to 40 cookies
Number Of Ingredients 12
Steps:
- For the sugar cookie: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
- In a stand mixer, cream the butter and sugar together well. Add the eggs 1 at a time, mixing between each addition. On low speed, slowly add the flour, baking powder and salt and mix. Add the vanilla extract and 2 teaspoons water and mix just until combined; do not over mix! Refrigerate the dough for 30 minutes
- Dust a work surface with flour. Roll out the dough about 1/4 inch thick and cut into shapes using your favorite cookie cutters. Transfer to the prepared baking sheets and bake until no longer translucent and just golden at the edges, 7 to 9 minutes. Cool slightly on the baking sheets, then transfer to a wire rack to cool completely. Continue rolling and baking any remaining dough, re-rolling scraps once.
- For the icing: Whisk together the lemon juice, cinnamon, egg whites and orange zest in the bowl of a stand mixer. Using the paddle attachment and on medium speed, gradually add the confectioners' sugar and beat until the icing is the desired stiffness. Transfer the icing to a piping bag and pipe on the cookies in desired decorative patterns.
CARROT COCONUT COOKIES
These delicious, easy to bake carrot cookies are iced with an orange butter frosting.
Provided by frommyhometoyours
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Time 2h23m
Yield 30
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Stir together the flour, baking powder, and salt; set aside.
- Cream together 1 cup margarine and sugar until light and fluffy. Add the eggs one at a time while continuing to beat until incorporated. Continue to beat in the mashed carrot, coconut, and flour mixture until all the ingredients are well moistened. Drop by spoonfuls onto ungreased baking sheets 2 inches apart.
- Bake in the preheated oven until the cookies slightly flatten and are golden around the edges, about 8 minutes. Remove from the oven, and allow to cool on the pan for 5 minutes. Remove to a wire rack, and cool completely.
- To make the orange-butter frosting, cream together 1/3 cup margarine with confectioners' sugar, orange zest, and orange juice until light and fluffy. Ice the cookies with the frosting once cool.
Nutrition Facts : Calories 185.5 calories, Carbohydrate 25.6 g, Cholesterol 12.4 mg, Fat 8.9 g, Fiber 0.6 g, Protein 1.5 g, SaturatedFat 2 g, Sodium 178 mg, Sugar 18.4 g
ORANGE CREAM-CHEESE FROSTING
Use this fluffy orange cream-cheese frosting recipe with our Carrot-Ginger Layer Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 4 cups; frosts one 8-inch layer cake
Number Of Ingredients 6
Steps:
- Place butter in bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed until fluffy, about 2 minutes. Add cream cheese and beat until well combined and fluffy, about 2 minutes more. Add sugar, orange zest, and salt and beat for 5 minutes.
ORANGE BUTTERCREAM FROSTING
Our Test Kitchen gave simple buttercream frosting a tangy twist by adding a splash of orange juice. It goes wonderfully on orange cupcakes or over white, yellow or chocolate cake.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 1 cup.
Number Of Ingredients 5
Steps:
- In a small bowl, cream butter until light and fluffy. Beat in the confectioners' sugar, orange zest and vanilla. Add enough orange juice to achieve frosting consistency.
Nutrition Facts : Calories 85 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 29mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 0 protein.
ICED ORANGE COOKIES
I usually make these bite-size orange cookies at Christmastime, when oranges in Florida are plentiful, but they're delicious any time of year. Every time I sniff their wonderful aroma, I remember my grandmother, who shared the recipe. -Lori DiPietro, New Port Richey, Florida
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 5-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange juice and zest. Combine the flour, baking powder and salt; gradually add to the creamed mixture. , Drop by heaping teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges begin to brown. Remove to wire racks to cool. In a small bowl, combine icing ingredients until smooth; drizzle over cooled cookies.
Nutrition Facts : Calories 63 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 33mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
GINGERBREAD COOKIES WITH ORANGE BUTTERCREAM FROSTING
My favorite gingerbread cookie recipe. The cookies are soft and cakey. The orange buttercream icing really ties the flavors together.
Provided by Jasmin
Categories Desserts Cookies Gingerbread Cookie Recipes
Time 1h20m
Yield 24
Number Of Ingredients 16
Steps:
- Combine 1 cup butter and sugar in a large bowl; beat with an electric mixer until smooth and creamy. Mix in molasses and egg until combined.
- Mix together buttermilk and 2 teaspoons baking soda in a small bowl. Mix vinegar with remaining 1 teaspoon baking soda in another small bowl. Add the buttermilk mixture to the molasses-egg mixture. Then add vinegar mixture, cinnamon, cloves, ginger, nutmeg, and salt; mix until well combined.
- Gradually stir in 4 cups flour, 1 cup at a time, stirring until the dough comes together and forms a ball. Shape dough into a ball, wrap in plastic wrap, and place in the refrigerator until chilled, about 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Place chilled dough on a floured surface and roll to 1/2-inch thickness. Cut out cookies with desired cookie cutters and place on ungreased cookie sheets.
- Bake in the preheated oven until edges are golden, about 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more.
- While cookies are cooling, place 3 cups powdered sugar, softened butter, orange zest, and 1/3 cup orange juice in a bowl. Discard remaining orange juice, or save for another use. Beat frosting ingredients with an electric mixer until consistency is similar to fondant or modeling dough, adding more powdered sugar, if necessary. Frost cookies.
Nutrition Facts : Calories 353.3 calories, Carbohydrate 51.1 g, Cholesterol 47.9 mg, Fat 15.9 g, Fiber 0.7 g, Protein 2.9 g, SaturatedFat 9.9 g, Sodium 333.9 mg, Sugar 32.1 g
CARROT CUPCAKES WITH ORANGE ICING
These delightful cupcakes are great as soon as they've cooled, but their carrot-cake moistness and hint of spice really come through the day after they're baked.
Provided by Melissa Roberts
Categories Cake Egg Dessert Bake Hanukkah Kid-Friendly Spice Carrot Fall Winter Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12 cupcakes
Number Of Ingredients 20
Steps:
- Make cupcakes:
- Preheat oven to 350°F with rack in middle. Line muffin cups with paper liners.
- Coarsely grate enough carrots to measure 2 cups using large teardrop holes of a box grater.
- Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a bowl.
- Whisk together oil, eggs, brown sugar, grated carrots, and vanilla in a large bowl, then stir in flour mixture until just combined.
- Divide batter among muffin cups and bake until golden and a wooden pick inserted into center of a cupcake comes out clean, 20 to 25 minutes.
- Cool in pan on a rack 10 minutes. Remove cupcakes from pan and cool completely on rack, about 1 hour more.
- Make icing:
- Sift confectioners sugar into a bowl. Whisk in zest and 2 tablespoons juice until smooth. If icing is too thick, add more juice, 1 teaspoon at a time. Dip top of each cupcake into icing, letting excess drip off. Put a carrot curl on top of each and let icing set, about 15 minutes.
CARROT COOKIES
These soft citrus-infused carrot cookies get a moisture barrier and a little extra zing from the orange flavored frosting. They are not anything like spicy, heavy carrot cake, they are light and make a wonderful summer cookie. My mother got this recipe from a dear friend of our family, and I have not seen nor had another carrot cookie like these anywhere else.
Provided by Tracyinthekitchen
Categories Drop Cookies
Time 1h5m
Yield 48-60 cookies
Number Of Ingredients 12
Steps:
- Prepare carrots: wash, peel and coarsely chop about 2 lbs of carrots. Boil in water until tender, usually about 20 minutes. Drain water from carrots then mash. Allow to cool to room temperature, or refrigerate if you are going to prepare the cookie batter later. Measure 2 cups of carrots for recipe.
- Preheat oven to 375 f degrees.
- Sift together the flour, baking powder and salt in a medium bowl and set aside.
- Cream together sugar, shortening, eggs, vanilla and lemon extracts with a mixer in a large mixing bowl.
- Add in combined flour, baking powder and salt until incorporated (do not over mix).
- Add cooled mashed carrots and mix in, taking care not to over mix.
- Drop cookie dough by tablespoons onto ungreased or parchment lined cookie sheet, at least 1 inch apart.
- Bake in 375 f. degree oven for 8-10 minutes, until the surface looks dry. They will not be browned. Cool on a rack until completely cool.
- While the cookies are cooling, prepare the frosting:.
- Mix the powdered sugar with the butter then add the orange juice a tablespoon at a time until desired consistency.
- Frost cookies.
- Store cookies in the refrigerator with layers separated by waxed paper.
- Enjoy!
Nutrition Facts : Calories 140.1, Fat 7.2, SaturatedFat 2, Cholesterol 9, Sodium 84.1, Carbohydrate 17.9, Fiber 0.7, Sugar 10.9, Protein 1.2
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