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.
MELT IN YOUR MOUTH ITALIAN ICED ORANGE COOKIES
Delicious Italian iced orange cookies that melt in your mouth with every bite. These beautiful, soft orange cookies are perfectly sweet and have hints of fresh orange juice and zest in every bite.
Provided by Monique Volz of AmbitiousKitchen.com
Time 25m
Number Of Ingredients 17
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.
Nutrition Facts : ServingSize 1 cookie, Calories 148 kcal, Carbohydrate 21.7 g, Protein 1.9 g, Fat 6.4 g, SaturatedFat 3.9 g, Fiber 0.4 g, Sugar 11.9 g
ICED ORANGE CUTOUTS
I put a tablespoon of orange zest in both the cookie and icing to make these crispy cookies nice and bright, like a little ray of sunshine. -Wendy Montecalvo, Pleasantville, New Jersey
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 4 dozen.
Number Of Ingredients 9
Steps:
- Whisk flour, sugar and orange zest; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Knead gently until dough forms. Divide dough in half; shape each into a disk. Wrap and refrigerate 1 hour., Preheat oven to 350°. On a lightly floured surface, gently roll dough to 1/8-in. thickness. Cut with a floured 2-1/4-in. scalloped or plain round cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake until bottoms are light brown, 10-12 minutes. Remove from pans to wire racks to cool completely., For icing, mix confectioners' sugar, orange juice and zest until smooth. Spread over cookies. Let stand at room temperature until set.
Nutrition Facts : Calories 89 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 30mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
ORANGE & SPICE CUTOUT COOKIES
I've been making these cookies since I was a little girl. When my mother retired from baking the holiday cookies and passed the mantle on to me, she also passed along this recipe. In time, I will give it my young niece. Just the smell of them takes me back to when I was a little one, just like she is now. -Lisa Rocco-Price, Bronx, New York
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 3 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, corn syrup and orange zest. In another bowl, whisk flour, baking soda, cinnamon, salt and cloves; gradually beat into creamed mixture. Divide dough in half., On a lightly floured surface, roll each portion of dough into a 9-in. square. Cut into 18 rectangles, 3x1-1/2-in. each. Place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until edges are light golden. Remove from pans to wire racks to cool completely., For icing, in a large bowl, combine confectioners' sugar, meringue powder and enough water to reach a piping consistency. Beat on high speed with a portable mixer 10-12 minutes or on low with a stand mixer 7-10 minutes or until peaks form. Frost cookies. Using a #3 round tip, pipe designs on cookies; decorate as desired.
Nutrition Facts :
PAULA DEEN'S ICED CHRISTMAS SUGAR COOKIES
From Nov/Dec 2012 Cooking with Paula Deen magazine. The magazine noted the icing will dry hard. They used colored sparking sugars, colored pearlized sugars, colored sanding sugars, colored pearlized jimmies, candy cane sprinkles, colored sugar crystals, pearlized sugar pearls, edible confetti snowflakes, glitter crystals, nonpareils and dragees to decorate the cookes. It was also noted they used no taste paste food coloring by Wilton and edible silver spray on the cookies.
Provided by Kerena
Categories Dessert
Time 32m
Yield 36 cookies, 18 serving(s)
Number Of Ingredients 13
Steps:
- To make the cookies - in a large bowl, beat butter and next 3 ingredients at medium speed with a mixer until fluffy. Add eggs, one at a time, beating well after each additon.
- In a medium bowl, combine flour, baking powder, baking soda and salt. Gradually add to butter mixture, beating until combined. Cover dough with plastic and chill for at least 1 hour or up to 3 days.
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- On lightly flour surface roll dough to 1/4" thickness. Cut dough with desired cutters. Reroll dough scraps and cut out cookies until all dough has been used.
- Bake for 10-12 minutes or until edges are golden brown. Let cool on pans for 2 miutes and then remove to wire racks to cool completely.
- To make Royal Icing - In a small bowl, whisk water and meringue powder until foamy. Gradually add confectioners sugar, whisking until smooth. Divide into small bowls and tint with food coloring pastes, stirring to achieve desired colors.
- Decorate cookes as desired with Royal Icing, dragees and sugar sprinkles.
- Store in airtight containers for up to 1 week.
Nutrition Facts : Calories 289.2, Fat 11, SaturatedFat 6.7, Cholesterol 47.8, Sodium 219.5, Carbohydrate 44.8, Fiber 0.6, Sugar 27.3, Protein 3.1
COOKIE ICING/FROSTING THAT HARDENS
This will harden and it will hardens quite quickly, it's the perfect icing to decorate cookies, if desired you may omit the vanilla, I like to add it in, the amounts may be reduced by half if desired.
Provided by Kittencalrecipezazz
Categories Dessert
Time 10m
Yield 40 serving(s)
Number Of Ingredients 6
Steps:
- VERY IMPORTANT; the confectioners sugar must be sifted before using.
- In a bowl beat the sifted confectioners sugar with milk until smooth.
- Beat in corn syrup and almond extract until smooth and glossy (if icing is too thick add in a small amount of corn syrup).
- Divide into as many separate bowls as desired.
- Add in different food coloring to each bowl beating/whisking until the intensity is achieved.
- Paint the icing over the cookies using a brush or dip the cookie edges into icing (this will set quite quickly).
- Place cookies on waxed paper to dry.
Nutrition Facts : Calories 25.1, Sodium 0.3, Carbohydrate 6.4, Sugar 6
ORANGE SUGAR CUTOUT COOKIES
Make and share this Orange Sugar Cutout Cookies recipe from Food.com.
Provided by alijen
Categories Dessert
Time 26m
Yield 48 serving(s)
Number Of Ingredients 9
Steps:
- In a medium bowl, combine the flour, baking powder, and salt.
- In a large bowl, with an electric mixer on medium speed, beat the butter and granulated sugar for 3 minutes, or until light and fluffy.
- Beat in the eggs, orange juice, orange peel, and orange extract.
- Beat in the flour mixture, a little at a time, until well-blended.
- Divide the dough into thirds, wrap each portion in plastic wrap, and refrigerate for 3 hours.
- Preheat the oven to 350°F and grease baking sheets or use silpats.
- Place one-third of the dough on a lightly floured surface, leaving the remaining two-thirds in the refrigerator.
- Using a floured rolling pin, roll to 1/8 inch thickness.
- Using floured cookie cutters, cut into shapes.
- Arrange on the prepared baking sheets and repeat until all the dough has been used.
- Bake for 11 minutes, or until lightly browned.
- Cool on a rack for 2 minutes- Remove to the rack to cool completely.
- (If you want, before baking and after cutting out shapes, mix 1 egg white and 2 Tablespoons water, then brush each cookie with this mixture and sprinkle on colored sugar for holidays).
Nutrition Facts : Calories 62.4, Fat 3.1, SaturatedFat 1.9, Cholesterol 16.4, Sodium 43.1, Carbohydrate 7.7, Fiber 0.2, Sugar 3.2, Protein 0.9
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