Fresh Orange Cookies Food

EASY ORANGE COOKIES

Steps:

• In the mixing bowl on medium/low speed beat the sugar and butter until creamy. Then beat in the egg and yolk, add the juice and zest and beat to combine.Add half the flour and salt and combine, then add the remaining flour and combine with a wooden spoon or spatula. (or if using a stand up mixer and flat spatula or food processor, then continue to combine with this, but just until combined).
• Move the mixture to a lightly floured flat surface and quickly knead to form a compact dough. Form into a ball, wrap it in plastic wrap and refrigerate for one hour.
• Roll the dough into 1/4 inch thickness and cut into desired shapes. Place on a prepared cookie sheet, sprinkle the cookies with the brown sugar, while the oven is preheating refrigerate the cookies, then bake 8-10 minutes or until the border starts to turn golden brown. Let cool on cookie sheet then move to a wire rack to cool completely, enjoy.
• Pre-heat oven to 350F (180C). Line 1-2 cookie sheets with parchment paper.

AUNT BESSIE'S FROSTED FRESH ORANGE COOKIES

Steps:

• 1. Preheat oven to 375 degrees. Combine all cookie ingredients and mix well. Drop by heaping teaspoons full onto greased cookie sheets. Bake for 10 minutes.
• 2. Mix powdered sugar with enough orange juice to form a glaze type icing. Add left over orange rind from making cookies and food coloring if used. Spread on warm cookies.

SIMPLE ORANGE COOKIES RECIPE

Steps:

• Preheat oven at 350 degrees F or 180 degrees C for 15 minutes.
• Cream together the butter and sugar in a large bowl. Add in the orange peel and vanilla extract; beat well.
• In another bowl sift together the flour, baking soda and salt.
• Mix in the flour mix into the creamed butter mixture and stir it until well combined. Sometimes the cookie dough might have a sticky consistency. In such cases chill the dough in the refrigerator for an hour or so before baking otherwise you will have thin crepe-like cookies.
• Scoop out tablespoonful of dough for each cookie, slightly flatten it and place it on the baking sheet 2 inches apart. Bake 10-12 minutes or until the edges are browned lightly.
• Remove it from the oven and let the cooks remain in the pan for another 2-3 minutes and then transfer the orange cookies from the pan to a wire rack to cool completely before storing it in a air tight container.

SOFT BAKED ORANGE SUGAR COOKIES

Steps:

• Cream together sugar, butter and shortening until light and fluffy.
• Stir in your eggs one at a time and then your orange extract, orange zest and orange juice.
• In a separate bowl, combine both of your flours, cornstarch, baking powder and salt.
• Slowly add dry ingredients in small increments to your butter mixture until all of your dry ingredients are incorporated.
• Chill batter in the refrigerator for 1 hr or you can place in the freezer for 20 minutes.
• Preheat your oven to 350 degrees and lightly grease a cookie sheet with non-stick spray or cover in parchment paper.
• Add 1/3 cup of sugar to a separate bowl for rolling.
• Remove and then roll dough into 1 inch balls and then roll the balls through the extra sugar.
• Place cookies on the cookie sheet and bake for 8 minutes.. no more, no less! They will seem under-cooked but trust me, they will firm up as they cool.
• Remove from oven and let sit for 1 minute before moving the cookies to a cooling rack
• Once cooled, store cookies in an airtight container

FRESH ORANGE COOKIES

Steps:

• Heat oven to 375°F. In large bowl, combine sugar and 1 cup margarine; beat until light and fluffy. Add sour cream and eggs; blend well. Add all remaining cookie ingredients; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
• Bake at 375°F. for 8 to 11 minutes or until edges are light golden brown. Immediately remove from cookie sheets.
• Meanwhile, in small bowl, blend all frosting ingredients until smooth, adding enough orange juice for desired spreading consistency. Frost warm cookies.

CRANBERRY ORANGE COOKIES

Steps:

• Preheat oven to 350 degrees. Grease light colored baking sheets with non stick cooking spray and set aside.
• In a large bowl, cream butter and sugar together until light and fluffy.
• Whip in vanilla, egg, orange zest and juice.
• Scrape sides and mix again.
• Stir in all dry ingredients slowly until just combined, excluding the powdered sugar.
• Scrape sides of the bowl and mix again briefly.
• Stir in chopped cranberries.
• Pour powdered sugar onto a large plate. Roll a 2 teaspoon of dough into a ball and roll in powdered sugar.
• Place on the baking sheet and repeat with the remaining dough.
• Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

ORANGE COOKIES

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in the buttermilk, eggs, orange juice and zest. Combine the dry ingredients; gradually add to the creamed mixture and mix well. , Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10 minutes or until lightly browned. Remove to wire racks to cool. , For icing, combine the confectioners' sugar, orange extract and enough orange juice to achieve desired consistency. Spread over cooled cookies.

ORANGE CREAMSICLE COOKIES

Steps:

• Preheat oven to 350°F.
• In a large bowl using a hand-held mixer, beat butter, cream cheese, orange zest, and granulated sugar until blended.
• Add in egg, vanilla, orange extract, and the red and yellow food coloring.
• Add in flour, baking powder, and ½ cup confectioners' sugar. With the mixer on low, gradually beat into a creamed mixture.
• Using a 2-tablespoon cookie scoop, create balls and roll them in the remaining confectioners' sugar.
• Place on a parchment-lined baking sheet. Using your hands or the bottom of a drinking glass flatten balls into rounds. Place approximately 6 dough balls on each sheet.
• Bake until they no longer appear wet on top, 8-11 minutes. After about 5 minutes cooling on the pan (they will be soft), place on cooling racks to cool completely.

FROSTED ORANGE COOKIES

Steps:

• With a sharp knife, score each orange into quarters; remove peel. Use knife to remove white pith from peel and fruit; discard. Quarter oranges and place in a blender. Add peel; cover and process until smooth (mixture should measure 3/4 cup)., In a large bowl, cream shortening and sugar until light and fluffy. Beat in milk and 6 tablespoons orange mixture. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture until blended. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-13 minutes or until set and edges are lightly browned. Remove to wire racks to cool., For frosting, in a small bowl, combine confectioners' sugar, butter and enough of the remaining orange mixture to achieve spreading consistency. Frost cookies.

FRESH ORANGE COOKIES WITH ORANGE GLAZE

Steps:

• Preheat oven to 375°F.
• In a medium bowl, cream together the butter, sugar and sour cream until smooth.
• Beat in eggs one at a time then add orange zest.
• In another bowl, combine flour, baking powder, baking soda and salt. Stir into sugar-sour cream mixture, alternating with orange juice.
• Drop by teaspoonfuls onto ungreased cookie sheets or in madeleine-style pans.
• Bake for 8-10 minutes in preheated oven. Allow to cool on baking sheet for 2 minutes before moving to wire cooling rack.
• In a small bowl, combine melted butter, sugar and orange zest. Mix in orange juice, 1 Tbs. at a time until desired consistency is reached. Spread over cooled cookies.

MELT IN YOUR MOUTH ITALIAN ICED ORANGE COOKIES

Steps:

• Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
• In the bowl of an electric mixer, cream together the butter and sugar for 1 minutes until well combined. Turn mixer to medium-low speed and add in egg (make sure it's at room temp -- you can do this by running the egg under warm water for 1 min); beating until well combined, smooth and creamy into the butter and sugar. Next beat in the orange juice, zest and almond extract for about 30 more seconds.
• In a medium bowl, whisk together the flour, baking powder and salt. Add to the wet ingredients and mix together on medium speed until combined.
• Drop about one heaping tablespoon full of dough onto prepared baking sheet, about 2 inches apart. You should end up with 14-16 cookies. Bake for 10-13 minutes until just barely golden brown on the edges.
• Remove and allow to cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling completely. Repeat with remaining dough.
• To make the icing: Once cookies have cooled, make the icing: add the powdered sugar, orange juice, zest, melted butter and softened cream cheese to a bowl. A drop of almond extract is also delicious in the icing, but please only do one drop if you'd like. Dip the top of the cookies in the icing then place back on the wire rack to allow icing to harden. Garnish with a little extra orange zest to make them pretty. Makes about 14-16 cookies.

ORANGE SNOWBALL COOKIES

Steps:

• Preheat oven to 325 °F.
• Using bowl mixer, combine butter and powdered sugar until creamed together.
• Next, add 1 tablespoon of orange peel, reserving the remaining.
• Mix in orange juice, then gradually add flour and mix until well incorporated.
• Roll dough into small (golf ball size) rounds and place on non-greased baking sheet, about 2 inches apart.
• Bake for 20 minutes or until firm.
• While cookies are baking, combine granulated sugar and remaining orange peel, place in small food processor and incorporate fully. If you don't have a food processor, mix the two together in a small bowl.
• When the cookies are finished baking, allow to cool for a few minutes on the baking sheet. While cookies are still warm, roll them in the sugar and orange peel mixture.
• Garnish with optional edible glitter and/or some orange zest.

ORANGE DROP COOKIES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• Mix together flour, baking powder, baking soda and salt. Stir 1/2 cup orange juice and 1 teaspoon rind into the flour mixture.
• Cream shortening and white sugar together. Mix egg into the sugar mixture thoroughly. Slowly blend flour mixture into the egg and sugar mixture. Drop by teaspoonful onto greased cookie sheet.
• Bake for 8 to 10 minutes.
• Make the icing: Mix confectioner's sugar and 2 tablespoons butter together until smooth. Pour 2 tablespoons orange juice and 1 teaspoon orange rind into the sugar and butter mixture, mix well. When the cookies have cooled spread the icing generously over the tops of the cookies.

FRESH ORANGE MUFFINS RECIPE

Steps:

• Preheat oven to 350 Degrees Celsius or 175 Degrees Fahrenheit. Spray or line a muffin tin with paper liners.
• Swift all purpose flour + baking powder + salt and keep aside.
• In a bowl, beat butter + sugar until light and fluffy. Add eggs and orange zest and beat well. Now add the orange pulp and juice and mix well. Add the flour in two to three batches and fold it in with a spatula. Do not over beat. Divide equally into 14 muffin cups or fill cups till 3/4th is full.
• Bake for 20-25 minutes or until a toothpick inserted in the center of the cupcake comes out clean.

CRANBERRY ORANGE COOKIES

Steps:

• Preheat oven to 375°.
• Chop up the cranberries in small pieces and place in a bowl. If you don't want to sweeten them, you can add them to the batter just like that. If you want to sweeten them a bit, add the orange juice and 2-4 Tbsp sugar to the chopped cranberries and mix. Set them aside while preparing the cookie dough.
• Cream together sugar and butter for 2-3 minutes. Add the pudding mix and beat the mixture for 1 more minute.
• Add the egg, vanilla and orange extract and mix for 2 more minutes. Add the sour cream and mix just until combined.
• In a separate bowl, add the salt and baking soda to the flour and mix to combine. Add the dry mixture to the butter mixture and mix until smooth.
• Stir in the cranberries and orange zest with a wooden spoon.
• Use a cookie scoop to scoop out tablespoonfuls of the dough and place them about 2 inches apart on a prepared cookie sheet. Bake for 10 minutes. Let the cookies cool on the pan for about 5 minutes before transferring to a wire rack to cool completely.