Orange Pecan Icebox Cookies Food

ORANGE-PECAN ICEBOX COOKIES

Steps:

• In a large bowl, cream the butter, shortening and sugars until light and fluffy. Beat in the egg, orange juice, orange zest and extracts. Combine the flour, salt, baking soda and baking powder; gradually add to the creamed mixture and mix well. Stir in pecans. Shape dough into four 5-in. rolls; wrap each in plastic. Refrigerate for 3-4 hours or until firm., Unwrap and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 350° for 9-10 minutes or until edges begin to brown. Remove to wire racks to cool.

ORANGE-ROSEMARY ICEBOX COOKIES

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-PECAN-GINGER COOKIES

Steps:

• In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until light and fluffy. Beat in orange peel, orange juice and egg until blended. On low speed, beat in flour, baking powder and salt. Stir in pecans and ginger.
• Divide dough in half. Shape each half into 10-inch log. Sprinkle 2 tablespoons of the sugar crystals on sheet of plastic wrap; roll 1 log in sugar to coat. Wrap log in plastic wrap. Repeat with remaining log and sugar crystals. Refrigerate about 3 hours or until very firm.
• Heat oven to 375°F. Cut logs into 1/4-inch slices. On ungreased cookie sheets, place slices 2 inches apart.
• Bake 8 to 10 minutes or until edges start to brown and tops are light golden brown. Immediately remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.

ORANGE PECAN COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Stir together the flour and pecans; set aside.
• In a large bowl, cream together the butter and confectioners' sugar until light and fluffy. Beat in 1 tablespoon of orange zest, vanilla and orange juice. Stir in the flour and nuts until well blended. Roll the dough into 1 inch balls, and place them 1 inch apart on ungreased cookie sheets.
• Bake for 20 to 25 minutes, or until the edges are just starting to brown. Cool for about 10 minutes, then transfer to wire racks to cool completely.
• Place the chocolate chips in a small glass or ceramic bowl, and place in the microwave. Heat for 1 minute, then stir. Continue heating and stirring at 20 second intervals until smooth.
• Dip the cookies into the melted chocolate, and sprinkle the remaining orange zest over the top before the chocolate sets for decoration. Cool at room temperature or in the refrigerator until set, then store in an airtight container at room temperature.

ORANGE ICEBOX COOKIES

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.

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.

ORANGE-PECAN ICEBOX COOKIES

Steps:

• In a large mixing bowl, cream the butter, shortening and sugars. Beat in egg, orange juice, orange peel and extracts. Combine the flour, salt, baking soda and baking powder; gradually add to the creamed mixture. Stir in pecans. Shape dough into four 5-in. rolls; wrap each in plastic wrap. Refrigerate for 3-4 hours or until firm.
• Unwrap and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 350 degrees F for 9-10 minutes or until edges begin to brown. Remove to wire racks to cool.

ORANGE PECAN COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg, orange juice and zest. Combine flour, baking soda and salt; gradually add to creamed mixture. Stir in pecans. Shape dough into two 11-1/2-in. rolls; wrap in plastic. Refrigerate for 4 hours or overnight. , Unwrap; cut into 1/4-in. slices. Place 2 in. apart on lightly greased baking sheet. Bake at 400° for 7-8 minutes or until golden brown. Remove to wire racks to cool.

ORANGE-CARDAMOM ICEBOX COOKIES

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 PECAN COOKIES..

Steps:

• cream butter, and sugar, add eggs and rind and beat till fluffy -- 2-3 minutes.
• stir in sour cream, and blend in dry ingredients --
• add nuts and drop of greased baking sheet -- about 2" apart.
• bake at 375* for 12 minutes.
• ice with orange frosting when cooled.
• ORANGE FROSTING:.
• beat all icing ingredients for 2-3 minutes on medium speed -- till of icing consistency.

ORANGE-PECAN ICEBOX COOKIES

Steps:

• In a large mixing bowl, cream the butter, shortening and sugars. Beat in egg, orange juice, orange peel and extracts. Combine the flour, salt, baking soda and baking powder; gradually add to the creamed mixture. Stir in pecans. Shape dough into four 5-in. rolls; wrap each in plastic wrap. Refrigerate for 3-4 hours or until firm.
• Unwrap and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 350 degrees F for 9-10 minutes or until edges begin to brown. Remove to wire racks to cool.

ORANGE PECAN BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl cream together the butter and sugar. Add both orange and vanilla extracts, mix well. Mix in the egg and stir well.
• In another medium bowl mix together well the flour and baking powder. Gradually add flour mixture to the wet ingredients. Stir in the chopped pecans and mix well to combine.
• On a ungreased cookie sheet drop rounded teaspoonfuls of cookie dough. Bake for approximately 10-12 minutes or until golden brown. Cool cookies for 10-12 minutes or until cool enough to handle.
• In a microwavable bowl add the semisweet chocolate morsels. Microwave for 1 minute, stirring chocolate halfway through.
• Dip only the tops of cookies in the melted chocolate and let set on a cookie sheet covered with wax paper.

ORANGE-PECAN ICEBOX COOKIES

Steps:

• In a large mixing bowl, cream the butter, shortening and sugars. Beat in egg, orange juice, orange peel and extracts. Combine the flour, salt, baking soda and baking powder; gradually add to the creamed mixture. Stir in pecans. Shape dough into four 5-in. rolls; wrap each in plastic wrap. Refrigerate for 3-4 hours or until firm.
• Unwrap and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 350 degrees F for 9-10 minutes or until edges begin to brown. Remove to wire racks to cool.

CRAN-ORANGE ICEBOX COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the egg, milk and vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well., Transfer 1 cup dough to a small bowl; stir in orange zest and set aside. To the remaining dough, add cranberries, pecans and, if desired, food coloring; divide in half., Line an 8x4-in. loaf pan with waxed paper. Press 1 portion of cranberry dough evenly into pan; top with orange dough, then remaining cranberry dough. Cover and refrigerate for 2 hours or until firm., Remove dough from pan; cut in half lengthwise. Cut each portion into 1/4-in. slices. Place 1 in. apart on lightly greased baking sheets., Bake at 375° until edges begin to brown, 8-10 minutes. Remove to wire racks. Store in an airtight container.

PECAN ICEBOX COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at time, beating well after each addition. Combine the flour, baking powder, baking soda, cinnamon and salt; gradually add to the creamed mixture and mix well. Stir in pecans. Shape into four 6-1/2-in. rolls; wrap each in plastic wrap. Refrigerate overnight. , Unwrap and cut into 1/8-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 7-10 minutes or until lightly browned. Remove to wire racks to cool.

ORANGE-PECAN COOKIES

Steps:

• Pulse pecans and sugar in a food processor into a sandlike texture. Transfer to a bowl and stir in zest and extract. Slowly stir in egg white until a thin dough forms. Cover and chill at least 2 hours. Heat oven to 350°F. Lightly coat a baking sheet with cooking spray. Measure 16 heaping teaspoonsful of dough and roll each into a ball. Place balls on sheet, 2 inches apart. Bake 8 to 10 minutes. Cool completely before removing from pan. Dust with powdered sugar if desired.