Orange Juice Cookies Food

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.

ITALIAN ORANGE JUICE COOKIES

Steps:

• Line two baking sheets with parchment paper and preheat oven to 350F. Have maraschino cherries and/or almonds ready, if using.
• Stir together all-purpose flour and baking powder in a bowl. Set aside.
• In the bowl of your stand mixer fitted with the paddle attachment, add vegetable shortening. Cream the shortening on low speed, about 30 seconds.
• With the mixer running on low speed, gradually spoon in the sugar until the mixture is creamy.
• Add the eggs, one at a time, until each egg is fully incorporated in the mixture. Add the orange zest; orange juice; vanilla and mix until smooth.
• With the motor running on low speed, gradually add all the flour mixture and mix until a thick, sticky dough is formed.
• Use a 1 tbsp. cookie scoop or 2 spoons to scoop the sticky dough and drop into a bowl with powdered sugar. Coat all sides with the powdered sugar.
• Carefully pick up the dough, and without applying too much pressure, roll it into a ball.
• Place on the baking sheet approximately two inches apart. The cookies will spread during baking.
• At this point you may leave the cookies as is or gently press a maraschino cherry half or almond in the center of each cookie.
• Bake for 20-22 minutes until lightly browned underneath and golden on top. Transfer to a wire rack to cool before serving or storing.

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.

ICED ORANGE COOKIES

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange juice and zest. Combine the flour, baking powder and salt; gradually add to the creamed mixture. , Drop by heaping teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges begin to brown. Remove to wire racks to cool. In a small bowl, combine icing ingredients until smooth; drizzle over cooled cookies.

THE ULTIMATE ORANGE COOKIES

Steps:

• Cream together butter and sugar until pale and fluffy.
• Add the egg yolks and mix until combined.
• Add orange zest to the butter/sugar/egg mixture, and mix well until uniformly distributed.
• Sift together flour, baking powder and salt, and add to the butter/sugar mixture.
• Mix with a wooden spoon, or use a stand mixer, until the dough comes together in a ball.
• Turn the dough onto a lightly floured surface and knead it briefly together into a smooth but not sticky dough.
• Refrigerate the dough for 20 minutes. (Note 1)
• Preheat the oven to 350 ºF (175 ºC).
• Line a baking tray with baking/greaseproof paper.
• Shape the dough into little balls with your hands, flattening them slightly with your palms (from the amounts above, you should get about 22 cookies about 1 1/2 inch in diameter and 3/4 inch thick).
• Place the cookies onto the baking tray, leaving about 1 inch between them.
• Bake in the preheated oven at 350 ºF (175 ºC) for 15 - 17 minutes, or until the edges are a light golden colour.
• Leave to cool, and enjoy!
• The cookies keep well in a closed container in a dry and cool place for about a week (but they are the most delicious - dangerous - when warm).

SIMPLE ORANGE COOKIES RECIPE

Steps:

• Preheat oven at 350 degrees F or 180 degrees C for 15 minutes.
• Cream together the butter and sugar in a large bowl. Add in the orange peel and vanilla extract; beat well.
• In another bowl sift together the flour, baking soda and salt.
• Mix in the flour mix into the creamed butter mixture and stir it until well combined. Sometimes the cookie dough might have a sticky consistency. In such cases chill the dough in the refrigerator for an hour or so before baking otherwise you will have thin crepe-like cookies.
• Scoop out tablespoonful of dough for each cookie, slightly flatten it and place it on the baking sheet 2 inches apart. Bake 10-12 minutes or until the edges are browned lightly.
• Remove it from the oven and let the cooks remain in the pan for another 2-3 minutes and then transfer the orange cookies from the pan to a wire rack to cool completely before storing it in a air tight container.

MELT IN YOUR MOUTH ITALIAN ICED ORANGE COOKIES

Steps:

• Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
• In the bowl of an electric mixer, cream together the butter and sugar for 1 minutes until well combined. Turn mixer to medium-low speed and add in egg (make sure it's at room temp -- you can do this by running the egg under warm water for 1 min); beating until well combined, smooth and creamy into the butter and sugar. Next beat in the orange juice, zest and almond extract for about 30 more seconds.
• In a medium bowl, whisk together the flour, baking powder and salt. Add to the wet ingredients and mix together on medium speed until combined.
• Drop about one heaping tablespoon full of dough onto prepared baking sheet, about 2 inches apart. You should end up with 14-16 cookies. Bake for 10-13 minutes until just barely golden brown on the edges.
• Remove and allow to cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling completely. Repeat with remaining dough.
• To make the icing: Once cookies have cooled, make the icing: add the powdered sugar, orange juice, zest, melted butter and softened cream cheese to a bowl. A drop of almond extract is also delicious in the icing, but please only do one drop if you'd like. Dip the top of the cookies in the icing then place back on the wire rack to allow icing to harden. Garnish with a little extra orange zest to make them pretty. Makes about 14-16 cookies.

ORANGE JUICE COOKIES

Steps:

• Combine flour,soda and salt and sift 3 times.
• Cream the butter until it is light and lemon colored,add sugar gradually,beating after each addition.
• Add beaten eggs slowly to creamed mixture.
• Alternately add sifted ingredients and orange juice,beating until smooth after each addition.
• Add coconut.
• Drop by teaspoonfuls onto ungreased baking sheets.
• Sprinkle with coconut if desired.
• Bake at 400 for 10-12 minutes.
• Cool.

ORANGE ALMOND COOKIES

Steps:

• stand mixer works best but you can use an electric hand mixer or a combination of a fork, a whisk, and 100lbs of elbow grease. Beat the Almond Paste and Softened Butter to form a homogenous paste. Slowly add the sugar and whip on medium-fast speed until light and fluffy.
• Scrape down sides of mixing bowl with a silicone spatula. Add salt, baking powder, and almond flour. Beat at medium-low speed until combined and the dough pulls from the sides of the bowl.
• Add zest of one large naval orange. Beat until combined. Squeeze and reserve orange juice for the glaze.
• Wrap and refrigerate the orange almond cookie dough for at least 1 hour.
• Preheat oven to 350 and line a cookie sheet with parchment paper. If you cant fit all 20 cookies on one sheet, prep more than one.
• Portion out cookie dough into 1 to 1 1/2 inch balls and place evenly on the cookie sheet. Use your fingers or a fork to flatten cookie dough into flat discs. Press a small portion of sliced almonds into each cookie. Bake for 10-12 minutes per batch or until edges begin to brown.
• Remove the baked cookies from the oven and allow them to cool on the cookie sheet. They will still be very soft when they come out of the oven so this is a critical step.
• Once completely cooled, drizzle cookies with orange glaze.

ORANGE CREAMSICLE COOKIES

Steps:

• In a medium size bowl, toss together the flour, salt, baking powder, and baking soda. Set aside.
• In a large bowl with a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy (approximately 2-3 minutes). Beat in vanilla, egg, orange juice, and orange zest. Scrape down the sides of the bowl with a spatula as necessary.
• Reduce mixer speed to low and gradually add flour mixture. Add the food coloring, is using. Mix until just combined. Cover bowl and chill in the refrigerator at least 1 hour and up to 3 days. If chilling longer than 1 hour, allow to sit at room temperature about 15 minutes before rolling into balls.
• When you are ready to bake the cookies, preheat the oven to 350ºF. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
• Pour the powdered sugar onto a large plate. Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), scoop the dough out of the bowl and roll into a ball with your hands. Dough ball does not need to be perfect. Roll the ball of dough generously in the powdered sugar. Place no more than 8 balls of dough on a baking sheet at one time (4 rows of 2). Chill dough you are not using.
• Bake cookies for 13-14 minutes or until cookies look mostly matte (not wet or shiny). Remove from oven and cool on the baking sheet for 3 minutes before transferring to cooling rack to cool completely. Store cookies in an airtight container at room temperature up to 10 days. Baked cookies freeze well, up to 2 months. Rolled cookie dough can be frozen up to 3 months. Roll in powdered sugar before baking and bake frozen. Add another 1-2 minutes to baking time.

ITALIAN ORANGE COOKIES

Steps:

• Preheat oven to 350°F.
• Cream the shortening then beat in the juice, sugar, orange extract and orange zest (mixture will appear curdled) until well combined. Blend in the eggs and beat well.
• Mix in all of the baking powder and flour, 1 cup at a time, blending well. Once you've added 6 cups of flour, add the remaining flour just until mixture can be rolled into a ball (batter will be sticky).
• Refrigerate the dough covered for several hours or even overnight.
• Fill a low dish with sifted icing sugar. Using a small cookie scoop. scoop several balls of the cold dough into a plate. Roll the cookies into a smooth ball then roll in the icing sugar. Place the cookies on an ungreased cookie sheet, about 2 " apart.
• Bake for 12 - 15 minutes, rotating the baking trays half way through the baking process. Do not overbake, cookies should be light in colour.

SOFT BAKED ORANGE SUGAR COOKIES

Steps:

• Cream together sugar, butter and shortening until light and fluffy.
• Stir in your eggs one at a time and then your orange extract, orange zest and orange juice.
• In a separate bowl, combine both of your flours, cornstarch, baking powder and salt.
• Slowly add dry ingredients in small increments to your butter mixture until all of your dry ingredients are incorporated.
• Chill batter in the refrigerator for 1 hr or you can place in the freezer for 20 minutes.
• Preheat your oven to 350 degrees and lightly grease a cookie sheet with non-stick spray or cover in parchment paper.
• Add 1/3 cup of sugar to a separate bowl for rolling.
• Remove and then roll dough into 1 inch balls and then roll the balls through the extra sugar.
• Place cookies on the cookie sheet and bake for 8 minutes.. no more, no less! They will seem under-cooked but trust me, they will firm up as they cool.
• Remove from oven and let sit for 1 minute before moving the cookies to a cooling rack
• Once cooled, store cookies in an airtight container

ORANGE SNOWBALL COOKIES

Steps:

• Preheat oven to 325 °F.
• Using bowl mixer, combine butter and powdered sugar until creamed together.
• Next, add 1 tablespoon of orange peel, reserving the remaining.
• Mix in orange juice, then gradually add flour and mix until well incorporated.
• Roll dough into small (golf ball size) rounds and place on non-greased baking sheet, about 2 inches apart.
• Bake for 20 minutes or until firm.
• While cookies are baking, combine granulated sugar and remaining orange peel, place in small food processor and incorporate fully. If you don't have a food processor, mix the two together in a small bowl.
• When the cookies are finished baking, allow to cool for a few minutes on the baking sheet. While cookies are still warm, roll them in the sugar and orange peel mixture.
• Garnish with optional edible glitter and/or some orange zest.

ORANGE DATE COOKIES

Steps:

• Heat oven to 350°F.
• Combine 3/4 cup butter, sugar, water, and dates in 3-quart saucepan. Cook over low heat, stirring constantly, 5-8 minutes or until dates are softened. Remove from heat; cool 15 minutes. Add all remaining cookie ingredients; mix well.
• Drop dough by tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 12-14 minutes or until edges are lightly browned. Remove to cooling rack. Cool completely.
• Combine all frosting ingredients except orange juice in small bowl. Beat at low speed, scraping bowl often and gradually adding enough orange juice for desired spreading consistency. Frost cooled cookies.

ORANGE CREAMSICLE COOKIES

Steps:

• Preheat oven to 350°F.
• In a large bowl using a hand-held mixer, beat butter, cream cheese, orange zest, and granulated sugar until blended.
• Add in egg, vanilla, orange extract, and the red and yellow food coloring.
• Add in flour, baking powder, and ½ cup confectioners' sugar. With the mixer on low, gradually beat into a creamed mixture.
• Using a 2-tablespoon cookie scoop, create balls and roll them in the remaining confectioners' sugar.
• Place on a parchment-lined baking sheet. Using your hands or the bottom of a drinking glass flatten balls into rounds. Place approximately 6 dough balls on each sheet.
• Bake until they no longer appear wet on top, 8-11 minutes. After about 5 minutes cooling on the pan (they will be soft), place on cooling racks to cool completely.

CRANBERRY ORANGE COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg until well blended. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice. Combine the flour, baking soda and salt; stir into the orange mixture. Mix in cranberries and if using, walnuts, until evenly distributed. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Cookies should be spaced at least 2 inches apart.
• Bake for 12 to 14 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks.
• In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and confectioners' sugar until smooth. Spread over the tops of cooled cookies. Let stand until set.

ORANGE CARDAMOM COOKIES

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).

EASY ORANGE COOKIES

Steps:

• In the mixing bowl on medium/low speed beat the sugar and butter until creamy. Then beat in the egg and yolk, add the juice and zest and beat to combine.Add half the flour and salt and combine, then add the remaining flour and combine with a wooden spoon or spatula. (or if using a stand up mixer and flat spatula or food processor, then continue to combine with this, but just until combined).
• Move the mixture to a lightly floured flat surface and quickly knead to form a compact dough. Form into a ball, wrap it in plastic wrap and refrigerate for one hour.
• Roll the dough into 1/4 inch thickness and cut into desired shapes. Place on a prepared cookie sheet, sprinkle the cookies with the brown sugar, while the oven is preheating refrigerate the cookies, then bake 8-10 minutes or until the border starts to turn golden brown. Let cool on cookie sheet then move to a wire rack to cool completely, enjoy.
• Pre-heat oven to 350F (180C). Line 1-2 cookie sheets with parchment paper.

ORANGE WALNUT COOKIES

Steps:

• Preheat oven to 325°F. Grease heavy large baking sheet. Blend butter in processor until smooth. Add sugar and process until fluffy. Mix in orange concentrate, orange peel and vanilla. Add flour and process just until dough comes together, scraping down sides of work bowl occasionally.
• Form 1 rounded tablespoon of dough into ball. Place on prepared sheet; flatten to 2-inch round. Repeat with remaining dough. Press 1 walnut half firmly onto each round. Bake cookies until just beginning to color, about 12 minutes. Transfer cookies to racks and cool. (Can be made 2 days ahead. Store in airtight container at room temperature.)