Orange Cookies Iii Food

ORANGE COOKIES III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line baking sheets with parchment paper.
• Beat the shortening, white sugar and eggs together until light and fluffy. Beat in the buttermilk, orange juice and grated orange zest.
• Combine the flour, baking powder, salt and baking soda. Stir the flour into the shortening mixture and mix until combined. Drop rounded tablespoonfuls of dough 2 inches apart onto the prepared baking sheets.
• Bake at 350 degrees F (175 degrees C) for 10 minutes. While still warm spread with orange icing.
• To Make Orange Icing: Combine the butter or margarine, confectioners' sugar and orange juice concentrate and beat until smooth. Add more orange juice concentrate if necessary to reach the desired consistency.

ORANGE DROP COOKIES III

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the sugar and shortening. Beat in eggs, one at a time. Combine the flour, baking powder, baking soda and salt, stir into the creamed mixture. Finally, stir in the milk, orange juice and orange zest. Drop by heaping spoonfuls onto an ungreased cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven, until the edges turn golden. Remove from baking sheet to cool on wire racks.

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.

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.

ORANGE COOKIES

Steps:

• Preheat oven to 350-degrees F.
• Grease baking sheets.
• In a large bowl cream butter and sugar together until light.
• Stir in eggs, juice from orange and grated rind from orange.
• Stir in flour, salt, baking soda to combine.
• Stir in nuts, if using.
• Drop dough by spoonfuls onto prepared baking sheets.
• Bake for 10 minutes or until golden.
• Cool on rack while making icing.
• To make icing blend the remaining ingredients together (powdered sugar - orange peel) until smooth and then swirl icing over cookies, covering cookies completely.

ORANGE COOKIES

Steps:

• Sift together the flour, baking powder, and salt into a bowl. Cream the butter and sugar in a mixer fitted with the paddle attachment on medium speed until light and fluffy, about 2 minutes. Crack in the eggs, one at a time, beating well between additions. Pour in the vanilla, the juices, and the zest, and beat to combine. Turn the mixer off, pour in the flour mixture, and mix on low just to combine. Wrap the dough in plastic, and let rest in refrigerator 1 hour.
• Roll the dough into four logs, about 1 1/2 inches in diameter and 10 to 12 inches long. Chill or freeze the logs for 20 minutes, until firm enough to cut without losing their shape.
• Preheat the oven to 350 degrees F. Cut the logs into 1/2-inch rounds, and place on parchment-lined baking sheets. Place in oven, and bake until the cookies are golden, about 15 minutes. Remove, and cool the cookies completely on wire racks.
• To glaze the cookies: Sift confectioners' sugar into a bowl, and whisk in the orange juice to make a smooth glaze. Dip a cookie in the glaze; it should stick to the cookie in a thin layer. If not, adjust the consistency of glaze with more juice or confectioners' sugar. Dip the top of the baked cookies in glaze, and let dry on wire racks.