Orange Cornmeal Cookies Food

CORNMEAL ORANGE COOKIES

Steps:

• Whisk together the cornmeal and all purpose flour in a medium bowl and set aside
• Using a stand mixer with the paddle attached cream together the butter, sugar, zest and salt until light and fluffy. About 3 minutes.
• Add the egg yolk, until well mixed.
• Then add the egg and mix well until well blended.
• Add the vanilla and beat until well combined.
• Turn off the mixer and add the flour mixture.
• On low speed mix together just until combined.
• Remove the dough to a lightly floured counter, divide into fourths, form each fourth into a disc, wrap in plastic and refrigerate for 45 minutes.
• When ready to roll out the dough preheat the oven to 375°
• Prepare baking sheets with parchment or silicone liners
• Remove one disc at a time and roll out to about 1/8″ thick
• Cut into rounds (I used a 2″ cutter) and remove to a prepared baking sheet placing the cookies about 2″ apart.
• Repeat with the remaining discs
• Bake in the preheated oven for 7 minutes then rotate the pans and bake for another 7 minutes until the cookies are just done.
• Remove to a wire rack to fully cool.

ORANGE-CORNMEAL COOKIES

Steps:

• Preheat oven to 375 degrees with racks in center and lower third. Line two baking sheets with parchment paper, and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugar, orange zest, and vanilla until light and fluffy. Add the eggs and yolks one at a time, beating until combined and smooth after each addition. Add flour and cornmeal, and beat on low speed until just combined.
• Spoon one-third batter into a pastry bag fitted with a start tip (Ateco No. 825). Pipe batter into S shapes, each about 3 inches long, onto prepared baking sheets about 1 1/2 inches apart.
• Place in oven, and bake until edges and bottoms are golden brown, about 22 minutes, rotating sheets halfway through. transfer to a wire rack; let cookies cool on baking sheets 5 minutes, then transfer to wire rack to cool completely.

GLAZED LEMON-ORANGE CORNMEAL COOKIES

Steps:

• The dough formed into a log, wrapped in parchment paper, and then in plastic wrap, will keep in the refrigerator for up to three days or in the freezer for up to two weeks. The cookies are best eaten the day they are glazed.
• FOR THE COOKIES:.
• Adjust oven racks to upper-middle and lower-middle positions; heat oven to 375°F.
• IN food processor, process granulated sugar, orange zest, and lemon zest until sugar looks damp and zest is thoroughly incorporated, about 30 seconds. Add flour, cornmeal, salt, and baking powder; pulse to combine, about 10 one-second pulses. In measuring cup or small bowl, beat together lemon juice, egg yolk, and vanilla with fork to combine. With machine running, add juice/yolk mixture in slow, steady stream (process should take about 10 seconds); continue processing until dough begins to form a ball, 10-15 seconds longer.
• Turn dough and any dry bits onto counter; working quickly, gently knead together to ensure that no dry bits remain and dough is homogenous. Shape dough into log about 10 inches long and 2 inches in diameter, wrap in parchment, and twist parchment to seal. Chill dough until firm and cold, about 45 minutes in freezer or 2 hours in refrigerator.
• Line 2 baking sheets with parchment paper. Remove dough log from wrapping and , using sharp chef's knife, slice dough into rounds, 3/8 inch thick; place on prepared baking sheets, spacing them about 1-inch apart. Bake until centers of cookies just befin to color and edges are golden brown, 14-16 minutes, rotating sheets front to back and top to bottom halfway through baking time. Cool cookies on baking sheet about 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature before glazing.
• FOR THE GLAZE:.
• Whisk cream cheese and lemon juice in medium nonreactive bowl until no lumps remain. Add confectioners'sugar and whisk until smooth.
• TO GLAZE THE COOKIES:
• When the cookies have cooled, working one at a time, spoon scant teaspoon glaze onto each cookie and spread evenly with back of spoon. Let cookies stand on wire rack until glaze is set and dry, about 1 hour.

OLIVE OIL ORANGE CORNMEAL CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Grease the bottom and sides of an 8-inch round cake pan; line with parchment paper. Grease top of paper.
• Beat 1 cup sugar, eggs, olive oil, and orange juice together in a large bowl until smooth; add flour, cornmeal, orange zest, baking powder, and salt. Use a whisk to lightly mix the wet and dry ingredients together. Pour the mixture into the prepared pan. Sprinkle remaining sugar over the top of the batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Cool cake in the pan for 20 minutes. Run a knife along the inside edge of the pan to loosen cake. Invert pan onto a plate to remove cake from pan. Use plate to again invert the cake onto a cooling rack to cool completely.

POACHED FRUIT WITH CORNMEAL COOKIES

Steps:

• To make the cookies, preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper. Cream the butter and sugar with an electric mixer. Mix in the egg. Stir together the flour, cornmeal, baking powder and salt. Add to the butter mixture, mixing just to combine. Mix in the raisins.
• Roll out the dough on a lightly floured surface to a scant 1/4-inch thickness. Cut out as many cookies as possible, using a 2-inch round cookie cutter. Place on the lined baking sheets. Reroll the scraps and cut out more cookies. Bake the cookies in batches until lightly browned, about 12 to 15 minutes. Let cool. Sift confectioners' sugar over the tops. Set aside.
• To make the fruit, combine the wine, orange juice, vanilla, cloves, peppercorns, cinnamon stick and sugar in a large, nonreactive saucepan and bring to a boil. Add the pears, lower the heat so the liquid barely simmers and poach until the pears are soft but not falling apart, about 20 to 30 minutes. Lift out the pears with a slotted spoon, place in a bowl and set aside.
• Add the plums and poach until tender, about 10 to 15 minutes. Lift out the plums and add to the pears. Add the figs, make sure liquid is barely simmering and poach for about 8 minutes. Lift out the figs and add to the pear mixture. Raise the heat and simmer the poaching liquid until reduced to 1 1/2 cups, about 15 minutes. Gently stir the blackberries into the fruit mixture and pour the hot syrup over all. Let stand 5 minutes.
• Divide the fruit evenly among 4 bowls, spooning the syrup over the top. Serve immediately with the cookies, about 3 per person. You will have cookies left over.

ORANGE OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Beat butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Stir egg white and applesauce into butter mixture until just combined into a dough. Add orange juice with pulp and orange zest to the dough; stir.
• Mix flour, oats, walnuts, baking soda, cream of tartar, and cinnamon in a separate bowl; fold into the dough until evenly incorporated.
• Drop by heaping tablespoon onto prepared baking sheets.
• Bake in preheated oven until bottom of cookies are lightly browned, 10 to 12 minutes. Cool on baking sheets 2 to 3 minutes before moving to wire racks to cool completely.

CITRUS CORNMEAL SHORTBREAD

Steps:

• In large bowl, beat butter, powdered sugar, grated orange peel and grated lemon peel with electric mixer on medium speed until light and fluffy. On medium-low speed, beat in flour, 1/4 cup cornmeal and the salt until blended. Stir in candied orange and lemon peel.
• Shape dough into 2 (8-inch) logs. Roll logs in 2 tablespoons cornmeal. Wrap tightly in plastic wrap; refrigerate about 2 hours or until firm.
• Heat oven to 350°F. Unwrap dough; cut each log into 1/4-inch slices. On ungreased cookie sheets, place slices 2 inches apart.
• Bake 12 to 14 minutes or until edges are lightly browned. Remove from cookie sheets to cooling racks.

ORANGE CORNMEAL CAKE

Steps:

• Preheat oven to 375 degrees. Brush bottom and sides of an 8-inch round cake pan with oil; line bottom with a round of wax or parchment paper, and brush paper with oil.
• In a large bowl, whisk together oil, eggs, 1 cup sugar, and wine until smooth. Add flour, cornmeal, baking powder, salt, and orange zest; whisk gently to combine.
• Pour batter into prepared pan; sprinkle top evenly with remaining 1/3 cup sugar (topping will be thick). Bake until cake begins to pull away from sides of pan and a tester inserted in center comes out clean, 35 to 40 minutes.
• Cool in pan 20 minutes. Run a knife around edge of cake; invert cake gently onto a plate, and remove parchment paper. Reinvert cake onto a rack to cool completely. Serve with orange segments, if desired.

ORANGE CORNMEAL CAKE

Steps:

• Preheat oven to 350°. In a large bowl, beat sugar and oil until blended. Beat in eggs, yogurt, orange juice and zest. In another bowl, whisk flour, cornmeal, baking powder, salt and baking soda; gradually beat into sugar mixture. Pour into a greased 9-in. springform pan. Place pan on a baking sheet., Bake until golden brown and a toothpick inserted in center comes out with moist crumbs, 40-45 minutes., Meanwhile for glaze, in a microwave-safe bowl, combine sugar, orange juice and butter; microwave on high 2-3 minutes, stirring every 30 seconds. Place cake on a wire rack. Slowly drizzle 1/2 cup glaze over warm cake; let stand 5 minutes. Slowly drizzle remaining glaze over cake; loosen sides from pan with a knife. Cool completely in pan. Cover and let stand overnight. Remove rim from pan. Serve with whipped cream and, if desired, orange zest.

ORANGE CORN MUFFINS

Steps:

• In a bowl, combine the cornmeal, flour, sugar, baking powder and salt. In another bowl, combine egg, milk, oil and orange zest. Stir into cornmeal mixture just until moistened. , Fill greased muffin cups two-thirds full. Bake at 425° until lightly browned, about 15 minutes. Cool for 5 minutes before removing to wire racks. Serve warm.

ORANGE CORNMEAL POUND CAKE

Steps:

• Beat the butter and sugar with an electric mixer until very light and fluffy, about 2 minutes. Add the zest and mix well. Beat in the egg yolks, one at a time.
• Grind the coriander seeds to a fine dust. Combine with the nutmeg, salt, flour and cornmeal. Add to the butter mixture. Beat in the sherry, bourbon and brandy.
• Whip the egg whites (salt and cream of tartar help stabilize them) until soft peaks form. Fold one-third of the egg whites into the batter to lighten. Fold in remaining egg whites.
• Pour into a greased 9-inch loaf pan. (If your loaf pan is 7 inches, you'll have enough batter left for a large muffin or two). Bake at 325 for 90 minutes. Cool slightly in pan, then turn out and cool completely.

CORNMEAL CRANBERRY COOKIES

Steps:

• Preheat oven to 350°F.
• In a bowl whisk together flour, cornmeal, baking powder, and salt. In a large bowl with an electric mixer cream together butter and sugar until light and fluffy and beat in eggs, 1 at a time, beating well after each addition. Add flour mixture and vanilla and stir until combined well. Stir in cranberries.
• Drop dough by rounded teaspoons 2 inches apart onto greased baking sheets and bake cookies in batches in middle of oven 16 to 18 minutes, or until golden. Transfer cookies with a spatula to racks to cool. Cookies keep in airtight containers 5 days.