ORANGE BUTTER COOKIES
The most common mistakes made by home bakers, professionals say, have to do with the care and handling of one ingredient: butter. Creaming butter correctly, keeping butter doughs cold, and starting with fresh, good-tasting butter are vital details that professionals take for granted, and home bakers often miss.
Provided by Julia Moskin
Categories snack, cookies and bars, dessert
Time 1h
Yield About 4 dozen cookies
Number Of Ingredients 13
Steps:
- Position two oven racks in top and bottom third of oven. Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.
- In a bowl, whisk flours, baking soda and salt together. In a mixer, cream together the sugar, butter and orange zest at medium speed until light and smooth, about 3 minutes. Scrape down the sides of bowl frequently. Add egg and mix. Add one egg yolk and mix. Add remaining egg yolk and mix. Stir in dry ingredients just until combined.
- Scoop tablespoons of dough onto parchment, leaving more than 1 inch between cookies. Press each one down lightly with 2 fingers to flatten to a thickness of 1/2 inch. Leave any ridges and valleys on top of cookie intact, but smooth the edges.
- Bake about 15 minutes, rotating cookie sheets halfway through. Cookies should be pale but baked all the way through. Cool on sheets 5 minutes, then transfer to a rack and cool before storing in airtight containers up to 1 week.
- When ready to serve, make icing: Bring a small pot of water to a boil. Peel orange, being careful to remove only outer orange zest, and cut into thin strips. Blanch in boiling water 1 minute; drain. Sift confectioners' sugar into a bowl. Whisk in 2 tablespoons milk. Whisk in more milk if needed to make mixture thin enough to spread. Add extract, salt and zest, and whisk to combine.
- Place cookies on a rack and drizzle icing over each one (make sure there is some orange zest in each spoonful). Icing will settle into cookie crevices; let harden.
Nutrition Facts : @context http, Calories 108, UnsaturatedFat 1 gram, Carbohydrate 17 grams, Fat 4 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 61 milligrams, Sugar 9 grams, TransFat 0 grams
ORANGE & LEMON BUTTER COOKIES
Updated classic butter cookies with bright citrus flavor and a sweet orange glaze.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 28m
Yield 42
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F. Line two cookie sheets with Reynolds® Parchment Paper; set aside.
- Beat the butter and sugar in a large bowl using an electric mixer about 2 minutes or until light and fluffy. Add the egg, orange peel, lemon peel, and vanilla and beat until well blended.
- Combine the flour, baking powder, and salt in a medium bowl. Add half of flour mixture to the butter mixture, beating until just combined. Add the milk. Beat about 10 seconds. Beat in the remaining flour mixture until just combined.
- Drop tablespoon-size mounds of dough on prepared cookie sheets.
- Bake 8 to 10 minutes or until set and the bottoms are browned. Transfer the cookies on the parchment paper to a wire rack; cool completely.
- Drizzle with Citrus Glaze to serve.
- Citrus Glaze: In a small bowl combine melted butter and orange juice. Add powdered sugar; beat until smooth. If necessary, add more orange juice, 1/2 teaspoon at a time, to make drizzling consistency. Drizzle over cookies.
Nutrition Facts : Calories 71.9 calories, Carbohydrate 10.6 g, Cholesterol 11.8 mg, Fat 3 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 1.8 g, Sodium 41.7 mg, Sugar 5.9 g
BUTTERY ORANGE SUGAR COOKIES
My husband's grandmother made a variety of cookies every year for her grandkids at Christmastime. She would box them up and give each child his or her own box. This crisp, orange flavored cookie is one of my favorites from her collection.-Heather McKillip, Aurora, Illinois
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in orange zest and vanilla. In another bowl, whisk remaining ingredients; gradually beat into creamed mixture., Shape level tablespoons of dough into balls; place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until edges are light brown. Cool on pans 2 minutes. Remove to wire racks to cool. Store in airtight containers.
Nutrition Facts : Calories 68 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 94mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
ORANGE BUTTER COOKIES
This comes from Canadian Living Test Kitchen and was found on CanadianLiving.com I plan on making these tomorrow, but wanted to share the recipe with you. Notes: I added the 1 tsp. orange extract to the recipe as I truly enjoy the orange flavor! You may freeze the dough up to 1 month. Chill time is not included in prep time.
Provided by Debaylady
Categories Dessert
Time 40m
Yield 36 cookies
Number Of Ingredients 7
Steps:
- In a large bowl, beat the butter, brown sugar, orange extract and orange rind until fluffy.
- Stir in the flour to make a make a soft dough.
- Turn out onto a floured surface; roll into a 1 1/2-inch diameter roll. (stated as printed in recipe). Note: I think it should mean a 10 x 8-inch rectangle and when rolled it will equal about 1 1/2-inch diameter roll.
- Wrap in plastic wrap; refrigerate until firm -- about 2 hours.
- Cut log into 1/4-inch slices and place on parchment lined or greased rimless baking sheets.
- Brush with beaten egg; sprinkle with sugar.
- If using a convection oven, preheat to 275 degrees. Bake on top, middle and bottom racks. Bake about 30 minutes or until lightly browned.
- If using a conventional oven, preheat to 300 degrees.
- Bake on top and bottom thirds of oven; switching and rotating pans halfway through. Bake 30-35 minutes or until lightly browned.
Nutrition Facts : Calories 93, Fat 5.3, SaturatedFat 3.3, Cholesterol 19.4, Sodium 40.2, Carbohydrate 10.5, Fiber 0.2, Sugar 5.2, Protein 0.9
ORANGE BUTTER
Steps:
- In a mortar and pestle or food processor, pound or process the orange zest and the sugar. Add the butter and mix together until creamy and fluffy, dribble in the orange juice and CuraHao a bit at a time, still processing, until it is all absorbed. Pack into a ramekin and smooth off the top, and serve with warm breakfast breads. If desired, spread the butter on a long sheet of plastic wrap and roll up into a cylinder. Chill or freeze and cut off 1/2 inch disks of the flavored butter as needed.
GRANDMA BRUBAKER'S ORANGE COOKIES
At least two generations of my family have enjoyed the recipe for these delicate orange-flavored cookies. -Sheri DeBolt, Huntington, Indiana
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 6 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 325°. In a bowl, cream shortening and sugar. Beat in egg yolks and buttermilk. Sift together flour, baking powder, soda and salt; add to creamed mixture alternately with orange juice and zest. Add egg whites and beat until smooth. , Drop by rounded teaspoonfuls onto greased cookie sheets. Bake until set, about 10 minutes. Remove to wire racks to cool completely., For icing, combine all ingredients and beat until smooth. Frost cooled cookies.
Nutrition Facts : Calories 97 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 58mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
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