ORANGE-ROSEMARY ICEBOX COOKIES
Provided by Food Network Kitchen
Time 4h
Yield about 36
Number Of Ingredients 9
Steps:
- Combine the orange zest, granulated sugar, confectioners' sugar, rosemary and salt in a food processor and process, scraping the bowl occasionally, until the mixture is sandy and turns orange, about 1 minute. Add the butter and process until creamy, 1 to 2 minutes. Add the egg yolks and process, scraping the bowl occasionally, until combined, about 1 minute. Add the flour and process until smooth, about 1 minute. (The dough will be very soft.)
- Divide the dough between 2 sheets of plastic wrap. Using the plastic to help you, shape each into a 10-inch-long log. Wrap and refrigerate until firm but not hard, 1 hour.
- Unwrap and reshape each into a smooth, even cylinder. Wrap again tightly and refrigerate until very hard, at least 2 hours or overnight.
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Lightly beat the egg white in a small bowl. Unwrap 1 log and brush all over with some of the egg white, then sprinkle with 1 tablespoon sanding sugar. Using a sharp knife, slice into 1/4- to 1/2-inch-thick rounds. Arrange 2 inches apart on one of the prepared pans. Repeat with the second log of dough.
- Bake, switching the pans halfway through, until the cookies are golden around the edges, 20 to 24 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely.
ORANGE-CARDAMOM ICEBOX COOKIES
M-m-m-m! Tired of ordinary, ho-hum cookies? If so, then treat your taste buds to these Orange-Cardamom Icebox cookies! They are yummy! I've lost count of the times I've made them, since I discovered this recipe in "The Daily Oklahoman" newspaper about two years ago. Preparation time: 2 hours and 10 minutes. Includes 2 hours for chilling dough in the refrigerator.
Provided by Joje in Oklahoma Ci
Categories Dessert
Time 17m
Yield 60 cookies
Number Of Ingredients 13
Steps:
- Combine sugar and shortening in large bowl.
- Beat at medium speed of electric mixer until well blended.
- Add egg, syrup, orange peel, vanilla and orange extract.
- Beat until well blended and fluffy.
- Combine flour, cardamom, baking powder, baking soda, salt and cinnamon.
- Add gradually to creamed mixture at low speed.
- Mix until well blended.
- Divide dough in half.
- Roll each half into a 12-inch long log.
- Wrap and chill 4 hours or until firm.
- Heat oven to 375°F.
- Grease baking sheets with shortening.
- Place sheets of foil on counter for cooling cookies.
- Cut rolls into 1/4-inch slices.
- Place 1 inch apart on prepared baking sheets.
- Bake at 375° for 7 to 9 minutes or until bottoms are lightly browned.
- Do not overbake.
- Cool 2 minutes on baking sheet.
- Remove cookies to foil to cool completely.
- Makes about 5 dozen cookies.
ORANGE ICEBOX COOKIES
Make and share this Orange Icebox Cookies recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time P1DT10m
Yield 3 1/2 dozen
Number Of Ingredients 12
Steps:
- in large bowl, cream butter and sugar.add egg and orange rind.mix well.
- sift together flour, salt and baking soda.
- add to creamed mixture --
- on a floured surface, knead dough till smooth --
- shape into 2 rolls about 1 1/2" in diameter.and flatten tops to make an oval shape.
- wrap in waxed paper and chill overnight.in refrigerator.
- preheat oven to 375* --
- grease and flour a cookie sheet.
- add food coloring to 1/4 cup granulated sugar.
- to make desired orange color.
- roll dough in colored sugar and slice 1/4" thick.
- arrange on cookie sheet and bake for 10-12 minutes.
- to prepare ICING:.
- mix powdered sugar and orange juice.
- brush cookies with icing --
- let cool.
Nutrition Facts : Calories 829.6, Fat 28.4, SaturatedFat 17.2, Cholesterol 130.2, Sodium 464.4, Carbohydrate 137.6, Fiber 1.9, Sugar 89.2, Protein 8.6
ORANGE CARDAMOM COOKIES
Provided by Gina Marie Miraglia Eriquez
Categories Cookies Milk/Cream Mixer Egg Dessert Bake Christmas Kid-Friendly New Year's Eve Orange Spice Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 1 1/2 to 2 dozen cookies
Number Of Ingredients 10
Steps:
- Make dough:
- Whisk together flour, zest, cardamom, and salt.
- Beat butter and sugar with an electric mixer until pale and fluffy, then beat in yolk and cream. At low speed, mix in flour mixture in 3 batches just until a dough forms. Quarter dough and form each piece into a 6-inch disk, then chill, wrapped separately in plastic wrap, until firm, 2 to 3 hours.
- Cut and bake cookies:
- Preheat oven to 350°F with rack in middle.
- Roll out 1 piece of dough between sheets of parchment paper into an 11-inch round (1/8 inch thick). Slide dough in parchment onto a tray and chill until firm, about 15 minutes.
- Cut out as many cookies as possible with cookie cutter (chill dough again if necessary), reserving and chilling scraps. Transfer cookies to a parchment-lined large baking sheet, arranging them 1 inch apart.
- Bake until edges are golden-brown, 9 to 12 minutes. Cool on baking sheet 5 minutes, then slide cookies, still on parchment, onto a rack to cool completely.
- Make more cookies with remaining dough and scraps (reroll only once) on cooled freshly lined baking sheets.
- If icing cookies and coloring icing, transfer small batches to small bowls, 1 for each color, and tint with food coloring. Spoon each color of icing into separate sealable bags, pressing out excess air, and snip an 1/8-inch opening in 1 bottom corner of each bag. Pipe icing onto a plate to test consistency. If too thick, thin a small batch with a few drops of orange juice.
- Decoratively pipe icing onto cookies, then sprinkle with decorative sugar (if using) and let dry completely, about 1 hour (depending on humidity).
TOASTED COCONUT AND ORANGE ICEBOX COOKIES
Steps:
- Heat oven to 350 degrees F and arrange a rack in the middle.
- Combine the flour, zest, and salt in a large bowl and whisk until evenly combined.
- Using a stand mixer fitted with a paddle attachment beat together butter and sugars over high speed until light and airy, about 2 minutes. Add the sugars and beat until fluffy and the mixture looks like wet sand, about 2 more minutes. Add the egg and vanilla and mix until just combined.
- Reduce the speed to medium and add the flour mixture and coconut and beat until just evenly combined. Lay 2 large pieces of plastic wrap on a clean work surface and put half of the dough along the center of each piece. Shape the dough into 2 logs measuring about 1 1/2-inches in diameter and 10-inches long. Roll logs up in the plastic and secure tightly. Refrigerate the logs for 1 hour or up to several weeks.
- Cut the logs into 1/2-inch slices. Roll the cookies in sugar to coat and shake off excess. Arrange on a baking sheet, leaving 1/2-inch between the cookies. Bake until set and golden on the edges, about 15 to 18 minutes. Remove to cooling racks to cool completely.
- When cookies are cool, melt the chocolate in a small pan over medium-low heat until smooth. Dip half of each cookie into the chocolate, scrape off excess, and set on a cooling rack. Refrigerate for at least 15 minutes to set up before serving.
CHERRY ICEBOX COOKIES
I made these and my husband pronounced them the best cookie I've ever made. He also gave me the idea of sticking a kiss in them right after taking them out of the oven and calling it a Chocolate covered cherry cookie.
Provided by Barenakedchef
Categories Dessert
Time 3h15m
Yield 4 dozen
Number Of Ingredients 10
Steps:
- Beat butter at medium speed of an electric mixer until creamy. Gradually add 1 cup sugar, beating well. Add egg and vanilla, beating well.
- Combine flour, baking powder, and salt; add to butter mixture, beating well. Pat cherries between paper towels to remove excess moisture. Stir cherries and pecans into dough; cover and chill 2 hours.
- Shape dough into two 1 1/2"-diameter, 8"-long rolls. Roll in colored sugar, if desired. Wrap rolls in wax paper and freeze until firm.
- Unwrap frozen dough and slice into 1/4"-thick slices, using a sharp knife. Place on lightly greased cookie sheets.
- Bake at 400° for 8 to 10 minutes or until golden. Let cool 1 minute on cookie sheets. Transfer to wire racks to cool completely.
COLORED STRIPED ICEBOX COOKIES
I get creative with this recipe and make the colors of the stripes according to the season/holiday. The recipe colors as written are "Christmasy". Prep time does NOT include time for dough to chill.
Provided by Parsley
Categories Dessert
Time 27m
Yield 48-56 serving(s)
Number Of Ingredients 11
Steps:
- Line a 9x5x3-inch loaf pan with wax paper or parchment paper (try to get most wrinkles out); set aside.
- Cream together butter and sugar in a large mixing bowl; beat in egg.
- In a separate bowl, combine flour, baking powder, and salt; gradually beat this into creamed mixture.
- Divide the dough into thirds; each in it's own small bowl.
- Add crushed mints and red food color to 1 third; mix well (may need to use hands to blend color well).
- Add melted chocolate to another third; mix well (may need to use hands).
- Add nonpareils and green food color to last third; mix well (may need to use hands).
- Spread red dough on bottom of lined loaf pan. Spread chocolate dough on top of that. Lastly, spread the green dough on top. Cover with plastic wrap and chill for at least 2 hours (or place in freezer for 1 hour).
- When chilled and firm, remove dough from pan.
- Preheat oven to 375°F.
- Lay the loaf of dough flat on a cutting board (just the way it was in the loaf pan) and use a large knife to cut dough down the middle lengthwise. Now cut each strip into 1/4" - 1/2" slices across (so each is "striped).
- Place slices 1" apart on lightly greased baking sheets. Bake at 375°F for 10-12 minutes or until edges just begin to brown.
Nutrition Facts : Calories 86.4, Fat 4.3, SaturatedFat 2.7, Cholesterol 14, Sodium 25.8, Carbohydrate 11.4, Fiber 0.3, Sugar 6.3, Protein 0.9
GINGER ICEBOX COOKIES
The dough can keep in the fridge for about 2 weeks, or well-wrapped in the freezer for several months.
Provided by byZula
Categories Dessert
Time 2h10m
Yield 4-5 dozen
Number Of Ingredients 7
Steps:
- Cream sugar, shortening, add eggs.
- Beat well.
- Add molasses and dry ingredients to make a stiff dough.
- Form into 3 or 4 rolls about 2 1/2 inches in diameter.
- Wrap dough in waxed paper and put in icebox to chill for atleast 2 hours.
- Slice dough into 1/8-inch slices or larger, place on greased baking sheet.
- Bake in 375°F oven for 8-10 minutes or until done.
- Remove from pans and cool on wire racks.
More about "orange cardamom icebox cookies food"
ICEBOX COOKIE RECIPES - MARTHA STEWART
From marthastewart.com
SOFT CARDAMOM ORANGE COOKIES | IMPERIAL SUGAR
From imperialsugar.com
HOLIDAY ICEBOX COOKIES - STEVEN AND CHRIS - CBC
From cbc.ca
CHERRY, CARDAMOM & PISTACHIO ICEBOX COOKIES - FOOD52
From food52.com
DARK CHOCOLATE, ORANGE AND CARDAMOM ICEBOX COOKIES
From canadianliving.com
13 BEST CHOCOLATE CHIP COOKIE RECIPES | CANADIAN LIVING
From canadianliving.com
ORANGE CARDAMOM COOKIES RECIPE - DESSERT FOR TWO
From dessertfortwo.com
ORANGE CARDAMOM COOKIES - THE PERFECT CHRISTMAS …
From savoryexperiments.com
CARDAMOM SHORTBREAD COOKIES WITH ORANGE GLAZE RECIPE
From stateofdinner.com
FOOD LION
From shop.foodlion.com
EASY SUGAR COOKIE ICING {THAT HARDENS!} - BELLY FULL
From bellyfull.net
MENU | ORANGE & BLOSSOM
From orangeblossomco.com
THIS IS A CUTE LITTLE CABINET! IT... - REMIX MARKET WARRENTON - FACEBOOK
From facebook.com
ORANGE TUTTI FRUTTI ICEBOX COOKIES | MILK & CARDAMOM
From milkandcardamom.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love