Orange Delight Cookies Recipe 435 Food

FRESH ORANGE COOKIES

Steps:

• Heat oven to 375°F. In large bowl, combine sugar and 1 cup margarine; beat until light and fluffy. Add sour cream and eggs; blend well. Add all remaining cookie ingredients; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
• Bake at 375°F. for 8 to 11 minutes or until edges are light golden brown. Immediately remove from cookie sheets.
• Meanwhile, in small bowl, blend all frosting ingredients until smooth, adding enough orange juice for desired spreading consistency. Frost warm cookies.

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.

ORANGE DELIGHT COOKIES RECIPE - (4.3/5)

Steps:

• Preheat oven to 400°F. Sift flour, baking powder, baking soda, and slat into a medium bowl and set aside. In a stand mixer, cream butter and sugar on medium speed for several minutes until light and fluffy. Add the egg and orange zest and mix until combined. Add flour mixture and orange juice in three additions, alternation between the flour mixture and the juice. Drop tablespoons of dough onto an ungreased cookie sheet at least 1 1/2 inches apart. Bake for 8 to 10 minutes. Remove and allow to cool on wire racks for at least 30 minutes before frosting. FROSTING: In a stand miner, cream butter and sugar at medium speed for several minutes until light and fluffy. Add orange zest and juice, and mix until smooth. Frost cooled cookies using a mini rubber spatula.

ORANGE COOKIES WITH GLAZE RECIPE

Steps:

• Gather the ingredients.
• Position two racks in the upper and lower third of the oven and heat to 350 F. Line two baking sheets with parchment paper and spray with cooking spray.
• In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
• In a large bowl, combine the sugars and orange zest. Mix together with your fingers to release the oils from the zest and infuse the sugar.
• Cream the butter and zest-sugar together using a hand mixer on medium-high until light and fluffy, about 4 minutes. Alternatively, use a stand mixer fitted with the paddle attachment on medium-high speed.
• Add the orange juice, vanilla extract, and the egg. Mix on medium until fully combined, scraping down the bowl as needed.
• Reduce the speed to low and gradually add the mixed dry ingredients, scraping down the sides of the bowl as needed until just combined, being careful not to overmix. Refrigerate the dough for 10 minutes.
• Meanwhile, make the glaze. In a medium bowl, whisk the sifted confectioners' sugar, orange juice, water, and vanilla extract until smooth. Cover and set aside for glazing later (omit the water if you want a thicker glaze).
• Using a medium cookie scoop , scoop the dough onto the prepared baking sheets about 2 inches apart. Bake until the edges begin to turn golden, about 10 minutes.
• Cool on the cookies on the baking sheets for 5 minutes. Transfer to a rack placed over a baking sheet.
• Glaze the cookies with glaze and garnish with more orange zest. Serve once the glaze dries.

ORANGE DROP COOKIES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• Mix together flour, baking powder, baking soda and salt. Stir 1/2 cup orange juice and 1 teaspoon rind into the flour mixture.
• Cream shortening and white sugar together. Mix egg into the sugar mixture thoroughly. Slowly blend flour mixture into the egg and sugar mixture. Drop by teaspoonful onto greased cookie sheet.
• Bake for 8 to 10 minutes.
• Make the icing: Mix confectioner's sugar and 2 tablespoons butter together until smooth. Pour 2 tablespoons orange juice and 1 teaspoon orange rind into the sugar and butter mixture, mix well. When the cookies have cooled spread the icing generously over the tops of the cookies.

CHOCOLATE ORANGE COOKIES

Steps:

• Beat the butter with an electric whisk until it is light and fluffy, then beat in the icing sugar a little at a time, adding the orange zest and 1 tbsp orange juice. Beat in the flour and cocoa a little at a time, then mix in the chocolate and orange peel and 1-2 tbsp milk.
• Divide the mixture into two, pat each into a rough log shape on a piece of non-stick wrap or baking parchment, then use the wrap to help you shape each piece into a log around 15cm long. Chill until firm, about 2 hrs (see tip, below).
• Heat the oven to 180C/160C fan/gas 4. Line two baking sheets. Cut ½cm-thick cookies from the dough and lay them on the baking sheets, leaving space so they can puff up and spread. Put a piece of sugared candied orange on top of each. Bake for 10-15 mins or until the cookies are puffed. Cool on the sheets for a couple of mins before sliding them onto a wire rack. Will keep for two to three days in an airtight container.

ORANGE DELIGHT DESSERT

Steps:

• Combine sour cream and jello in a small bowl. Mix until jello has dissolved (will take a bit). Drain the pineapple and oranges very well, there should be NO juice remaining. Mix the fruit into the jello mixture. Add the walnuts. Fold in the Cool Whip. Let cool in the fridge for an hour or more.

ORANGE, OAT & SULTANA COOKIES

Steps:

• Heat oven to 180C/160C fan/gas 4. Cream the butter and sugar together until well blended and smooth. Gradually beat in the banana, vanilla extract and egg. Add the zest. Mix well with a wooden spoon until thoroughly blended.
• In a large bowl, mix the flour, salt, baking powder, oats, coconut, walnuts and sultanas or chocolate chips. Stir the dry ingredients into the wet and mix thoroughly until a thick dough is formed. Line a baking sheet with parchment. Drop heaped tbsps onto the sheet, leaving a 5cm (2in) space around each one, and press down lightly. Bake for 15-20 mins until lightly browned. Cool.

NO BAKE - OAT DELIGHT COOKIES

Steps:

• Combine sugar, cocoa, butter or marg and milk in large sauce pan and bring to a boil.
• Remove from heat and add vanilla, coconut and rolled oats, stir until all in coated in chocolate mixture.
• Drop by the spoonful onto greased cookie sheet, etc and allow to cool before eating.
• These cookies set up best if cooled in the fridge.

CHOCOLATE-DIPPED ORANGE COOKIES

Steps:

• Preheat oven to 325°. In a large bowl, beat butter, cream cheese, sugar and salt until blended. Beat in orange zest and vanilla. Gradually beat in flour. Stir in almonds., Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Flatten with bottom of a glass dipped in sugar., Bake until firm, 20-25 minutes. Remove from pans to wire racks to cool completely. , For glaze, in a microwave, melt chocolate and butter; stir until smooth. Dip each cookie halfway in chocolate; allow excess to drip off. Sprinkle with almonds. Place on waxed paper; let stand until set.