CITRUS SHORTBREAD COOKIES
This recipe was given to me by my mother-in-law, one of the best cooks I know...and given that we're from south Louisiana, that's saying something. With the chopped up dried cranberries, these are as pretty as they are tasty.
Provided by Donna
Categories Desserts Cookies Fruit Cookie Recipes Cranberry
Time 4h35m
Yield 24
Number Of Ingredients 9
Steps:
- Combine flour, baking powder, and salt in a bowl; set aside. Beat the butter and confectioners' sugar with an electric mixer in a large bowl until smooth. Stir in the vanilla and almond extracts and orange zest. Mix in the flour mixture until just incorporated. Fold in the cranberries; mixing just enough to evenly combine.
- Divide the dough into 2 equal portions, then roll into logs about 7 inches long. Wrap each log in wax paper or plastic wrap, and chill in the refrigerator for at least 4 hours.
- Preheat an oven to 350 degrees F (175 degrees C).
- Remove wax paper, and cut the cookie dough into 1/2-inch slices. Arrange the slices on a baking sheet about 1 inch apart.
- Bake in the preheated oven until firm but not browned, about 10 minutes.
Nutrition Facts : Calories 152.5 calories, Carbohydrate 20.2 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.8 g, Protein 1.2 g, SaturatedFat 4.9 g, Sodium 72 mg, Sugar 10.4 g
CITRUS COOKIES
Thanks to a cookie cutter, these sugar cookies not only taste citrusy but look it, too.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 6 dozen
Number Of Ingredients 8
Steps:
- Whisk together flour, baking powder, and salt. Beat butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Beat in egg, zest, and flour mixture. Divide dough in half; wrap in plastic. Freeze until firm, 20 minutes.
- Preheat oven to 325 degrees. Unwrap 1 half on a lightly floured surface. Let stand 10 minutes. Roll out to 1/4 inch thick. Cut out circles with a 2-inch round cookie cutter. Transfer cookies to parchment-lined baking sheets. Roll out scraps; cut out circles. Repeat with remaining dough.
- Lightly press 1 end of a clean 1 1/2-inch spool onto surface of each cookie. Refrigerate dough on sheets 10 minutes.
- Sprinkle sanding sugar into imprint on cookies; brush off excess. Bake until golden, about 14 minutes. Cool on sheets on wire racks.
CITRUS CRINKLE COOKIES
These soft-and-chewy cookies are positively bursting with bright citrus flavor. We created this versatile recipe to highlight whatever citrus fruit you like the best-try tart lemon, zesty lime or sweet orange. A few drops of food coloring add a vibrant visual cue. These cookies are equally festive during the summer or winter months.
Provided by Food Network Kitchen
Categories dessert
Time 3h40m
Yield 24 cookies
Number Of Ingredients 11
Steps:
- Whisk together the flour, baking powder and salt in a medium bowl.
- Combine the butter, brown sugar and 1/2 cup granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, scraping the sides of the bowl as needed, about 2 minutes.
- Add the egg and beat until incorporated. Add the vanilla extract, citrus zest, citrus juice and food coloring and beat until incorporated. Decrease the mixer speed to low and add the flour mixture, beating until just combined. Cover the bowl and refrigerate until firm, at least 2 hours and up to overnight.
- Put the confectioners' sugar in a small bowl and the remaining 1/2 cup granulated sugar in another small bowl. Scoop tablespoons of the chilled dough and roll into balls. Toss each ball in the granulated sugar first, then in the confectioners' sugar, coating them very generously and thoroughly. Arrange the balls about 1 inch apart on 2 baking sheets (you should have 24 balls). Refrigerate for 20 minutes.
- Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
- Bake until the cookies spread, the tops crack and the edges are firm, 14 to 16 minutes. Let cool on the baking sheets for a few minutes, then transfer the cookies to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days.
CITRUS COOKIES
Dress up convenient refrigerated cookie dough to create these sweet treats. The orange and lemon cookies taste like the sunny citrus slices they resemble. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2 dozen.
Number Of Ingredients 9
Steps:
- Divide cookie dough in half. Place one half in a small bowl. Add the orange zest, orange extract and orange food coloring and mix well. Stir in the lemon zest, lemon extract and yellow food coloring to the remaining dough and mix well. Cover and refrigerate for 2 hours or until firm., Roll dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Coat the bottom of a glass with cooking spray, then dip in granulated sugar. , Flatten dough balls, redipping glass in sugar as needed. Bake at 375° for 8-10 minutes or until edges are golden brown. Remove to wire racks to cool completely., Cut a small hole in the corner of a small plastic bag; add frosting. Pipe circle of frosting on cookie tops; dip in colored sugar. Pipe lines of frosting for citrus sections.
Nutrition Facts : Calories 243 calories, Fat 11g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 203mg sodium, Carbohydrate 33g carbohydrate (18g sugars, Fiber 0 fiber), Protein 2g protein.
CITRUS SLICE COOKIES
Like beams of sunshine on your dessert plate, these citrus cookies combine cheery good looks and slice-and-bake simplicity. Try them in orange, lime, grapefruit or lemon variations.
Provided by By Heather Baird
Categories Dessert
Time 6h25m
Yield 48
Number Of Ingredients 12
Steps:
- In large bowl, beat butter, sugar, vanilla and eggs with electric stand mixer on medium-low speed or with electric hand mixer on lowest speed until well combined. Add flour and salt; beat until soft, nonsticky dough forms. (You should be able to handle the dough without it sticking to your fingers. If dough is sticky, beat in additional flour 1 tablespoon at a time until the dough comes to the correct consistency.)
- On work surface, shape dough into a ball. Divide into 3 equal portions. Return one-third of dough to bowl; beat in orange peel, orange extract and drops of yellow and red food color until orange color is consistent. Remove dough from bowl; cover with plastic wrap.
- Clean bowl; add another one-third portion of dough. Beat in lemon peel, lemon extract and drops of yellow food color until yellow color is consistent. Remove dough from bowl; cover with plastic wrap.
- Leave remaining one-third of dough plain; cover with plastic wrap.
- Refrigerate all dough portions 1 hour.
- Shape each portion of tinted dough into a roll about 5 inches long and 2 1/2 inches in diameter; set aside. On lightly floured work surface, roll plain dough into a rectangle. Place roll of orange dough on plain dough. Roll plain dough in a single layer around orange dough. Cut away excess dough; reserve for yellow dough.
- Place orange sanding sugar on plate; roll dough log in sugar until completely coated. Wrap sugar-coated dough log in plastic wrap; refrigerate. Repeat process with lemon dough, remaining plain dough and yellow sanding sugar. Refrigerate dough logs at least 4 hours.
- Heat oven to 400°F. Line cookie sheets with cooking parchment paper.
- Cut chilled logs into 1/8- to 1/4-inch-thick rounds. With back edge of knife, score "segment" lines into each round, making only indentations (do not go all the way through). Cut rounds in half; place on cookie sheets.
- Bake 6 to 8 minutes or until set. Remove cookies from cookie sheets to cooling racks. Cool completely.
Nutrition Facts : ServingSize 1 Serving
CITRUS COOKIES
Provided by Christina Tosi
Categories Cookies Kid-Friendly Lemon Lime Orange
Yield Makes 1 1/2 dozen cookies
Number Of Ingredients 11
Steps:
- 1. Preheat the oven to 375°F.
- 2. Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and cream on high until homogenous, about 3 minutes. Add the egg and all of the citrus zests and mix until just combined, about 1 minute.
- 3. Add the flour, salt, baking powder, and baking soda, mixing until just combined, about 30 seconds. Mix in the granola, if using.
- 4. Portion 2 3/4-ounce scoops of dough 2 to 3 inches apart onto a greased or lined baking sheet. Bake the cookies for 9 to 10 minutes, until light golden brown. Cool completely on the pan.
CITRUS ALMOND COOKIES
These frosted goodies were a "must" every Christmas in my mother's family. I think the blend of milk chocolate, toasted almonds, lemon and orange is cookie perfection.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 6 dozen.
Number Of Ingredients 15
Steps:
- Place almonds in a food processor; cover and process until finely chopped. In a large bowl, combine the almonds, sugar, chocolate and cinnamon; set aside. , In a small bowl, beat the eggs, orange zest, orange juice, lemon zest and extracts until combined. Gradually add to almond mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle., Preheat oven to 325°. Roll into 1-in. balls. Place 2 in. apart on parchment paper-lined baking sheets. Bake until bottoms are lightly browned, 12-15 minutes. Remove to wire racks to cool. , Meanwhile, in a small bowl, combine the confectioners' sugar, extracts and enough water to achieve spreading consistency. Spread over cooled cookies. Store in airtight containers.
Nutrition Facts : Calories 83 calories, Fat 5g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 7mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein.
CORNMEAL CITRUS COOKIES
From the Joy of Cooking. Thse are so unusual. I'd never had any like these until I made them. The dough freezes well in logs for later slicing and baking. prep time is mandatory chill time.
Provided by spatchcock
Categories Dessert
Time 1h25m
Yield 7 dozen cookies, depending on size
Number Of Ingredients 9
Steps:
- In large bowl, beat butter, sugar and salt and citrus zest on med speed until very fluffy and well blended.
- Add egg yolk and mix until well blended.
- add egg and vanilla.
- Beat well.
- Reduce speed to low and beat in cornmeal and flour until just combined.
- Divide dough in half and wrap in plastic; refrigerate until firm, at least one hour (Dough can be refrigerated for two days or frozen for a month).
- To bake, position rack in upper third of oven and another rack in lower third.
- Preheat oven to 375 degrees.
- Remove one disk of dough from fridge and cut in half.
- Return unused portion to fridge.
- EITHER-- scoop cookie dough into 1-tbsp balls with small ice cream scoop and roll each ball between palms till smooth.
- Place dough balls on parchment lined cookie sheets, spacing about 2 inches apart.
- Using the bottom of a smooth glass dipped in flour (I used turbinado sugar!) gently flatten each dough ball to about 1.
- 8 inch thickness.
- OR-- Lightly flour work surface.
- Roll dough to 1/3 inch thick, using offset spatula to loosen dough.
- sprinkle surface lightly with flour as needed.
- Cut dough into desired shapes.
- Plase shapes on parchment lined cookie sheets, spacing about 1/2 inch apart.
- Get as many dough shapes out of each sheet because dough should*only be rolled twice.
- *Discard any leftover dough after second folling, or form leftover dough into balls and flatten to 1/8 inch thick.
- Bake 2 sheets at a time, until cookies are evenly golden brown.
- ,6 to 8 minutes.
- Rotate sheets halfway through baking for even browning.
- Using thin-bladed spatula, immediately transfer to cooling racks.
- Decorate if desired.
Nutrition Facts : Calories 525.6, Fat 28.6, SaturatedFat 17.2, Cholesterol 129.9, Sodium 146.1, Carbohydrate 62.8, Fiber 2, Sugar 29, Protein 5.8
CITRUS SANDWICH COOKIES
These delicate cookies will bring the feeling of spring into your kitchen. Light and crunchy citrus shortbread cookies come together quickly and can be rolled and baked right away. The orange filling is creamy and packed with citrus flavor, making it a perfect match for these adorable sandwich cookies.
Provided by Dan Langan
Categories dessert
Time 1h50m
Yield 24 sandwich cookies
Number Of Ingredients 13
Steps:
- Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
- For the citrus cookies: Combine the sugar and lemon and orange zests in a stand mixer fitted with the paddle attachment. Mix on low speed until the zests are rubbed into the sugar and the mixture is fragrant, light yellow and looks like wet sand. Add the butter, oil, baking powder, salt and vanilla and mix on low to combine. Raise the speed to medium and cream until lightened and smooth, 1 to 2 minutes.
- Scrape down the sides of the bowl and mix on medium speed for a few seconds. Add the flour all at once and blend on low speed until no streaks of flour remains. The mixture will look dry but will come together. Use your spatula to give the dough a few turns in the bowl to incorporate any remaining flour.
- Take about half of the dough and place it between 2 sheets of parchment paper lightly dusted with flour. Roll the dough out until it is just under 1/4-inch thick. Use a 1 1/2-inch round cutter to cut out as many circles as possible, placing 6 rows of 4 cookies per row on a prepared sheet pan (24 per sheet). Bake the first sheet on the middle rack of the oven until evenly golden on the edges and top, 12 to 14 minutes.
- While the first tray bakes, reroll any scraps and roll out the second half of the dough to fill the second prepared pan with 24 cookies. Bake the second sheet of cookies after you take the first sheet out. Allow the cookies to cool on the trays 1 hour before filling; they will crisp as they cool.
- For the orange cream filling: Combine the white chocolate chips and 1 tablespoon of the butter in a small microwave-safe bowl. Microwave in 15-second intervals, stirring well after each interval, until melted, about 45 seconds. (It's okay if the mixture separates; it will come together after it's melted and stirred.)
- Combine the remaining 3 tablespoons butter and the orange zest in a separate medium bowl and use a rubber spatula to mix and spread the butter until it is smooth and creamy. Add the confectioners' sugar and mix until smooth. Add the melted white chocolate and mix until smooth.
- Place the filling in a disposable pastry bag or sandwich bag and snip off a 1/4-inch opening. Pipe about 1 teaspoon of the filling onto the bottoms of 24 cookies. Top with the remaining cookies to make sandwiches. Serve immediately or allow to rest for a few hours so that the filling can set up. Store at room temperature in an airtight container for up to a week.
CITRUS-GLAZED COOKIES
Try one of our glazed spritz-cookie variations: Vanilla-Glazed Cookies, Vanilla-Glazed Swirl Cookies, or White-Chocolate-Glazed Cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 4 dozen
Number Of Ingredients 2
Steps:
- Knead dough briefly to soften. Fill a cookie press with dough, and fit with disk to make shapes. Squeeze cookies directly onto a baking sheet. Bake at 350 degrees until firm, 12 to 14 minutes.
- Let cool completely before dipping in the citrus glaze. Let cookies set on a wire rack.
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