ORANGE SUGAR COOKIES RECIPE: HOW TO MAKE IT
I make these citrusy cookies for parties and special occasions, and we always get to eat the ones that don't come out perfectly. Eventually I had to start making extra "mistakes" to keep my family happy! —Myrrh Wertz, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Total Time 35 minutes
Prep Time 25 minutes
Cook Time 10 minutes
Yield 2-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter, sugar and salt until light and fluffy, 5-7 minutes. Beat in egg, orange zest, orange juice and extract. Gradually beat in flour., Divide dough in half. Shape each into a disk. Cover and refrigerate 1 hour or until firm enough to roll., Preheat oven to 375°. On a floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. cookie cutter. Place 1 in. apart on greased baking sheets., Bake until edges are light brown, 8-10 minutes. Remove from pans to wire racks to cool completely., In a small bowl, mix confectioners' sugar, milk and, if desired, food coloring until smooth. Pipe or spread over cookies; let stand until set.
Nutrition Facts : Calories 139 calories, FatContent 6g fat (4g saturated fat), CholesterolContent 23mg cholesterol, SodiumContent 91mg sodium, CarbohydrateContent 19g carbohydrate (11g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
BUTTERY ORANGE SUGAR COOKIES RECIPE: HOW TO MAKE IT
My husband's grandmother made a variety of cookies every year for her grandkids at Christmastime. She would box them up and give each child his or her own box. This crisp, orange flavored cookie is one of my favorites from her collection.—Heather McKillip, Aurora, Illinois
Provided by Taste of Home
Categories Desserts
Total Time 35 minutes
Prep Time 25 minutes
Cook Time 10 minutes
Yield 4 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in orange zest and vanilla. In another bowl, whisk remaining ingredients; gradually beat into creamed mixture., Shape level tablespoons of dough into balls; place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until edges are light brown. Cool on pans 2 minutes. Remove to wire racks to cool. Store in airtight containers.
Nutrition Facts : Calories 68 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 94mg sodium, CarbohydrateContent 8g carbohydrate (4g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
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Total Time 1 hours 15 minutes
- Spread the orange marmalade in an even layer over the surface. Sprinkle the reserved crumble over the top. Return to the oven and bake until the top is golden brown, about 35 minutes. Zest the orange directly over the top while the crumble is still warm. Cool completely in the pan, then run a knife along the edges of the crumble before releasing the sides. Dust with confectioners’ sugar, cut into wedges and serve.
ORANGE SHORTBREAD COOKIES - THE PIONEER WOMAN
From thepioneerwoman.com
Total Time 1 hours
Category dessert
- In a medium-sized mixing bowl, add dry ingredients (flour, cornstarch and salt). Mix together with a rubber spatula. Set aside.Add sugar and butter to a large mixing bowl and cream together using an electric hand mixer. Add extracts and mix together thoroughly.Add orange zest and half of the flour mixture. Mix with a rubber spatula, being careful to not over-mix. Add remaining flour and combine with the spatula.Divide cookie dough in half and, using your hands, combine dough into a log-like shape. Place onto a piece of plastic wrap and seal. Roll on your counter to create a log shape.Using a ruler to measure, roll the dough until it’s about 7 inches long. If necessary, squash the ends in and roll out again until you get the desired size and dough no longer looks dry.Refrigerate dough for at least 30 minutes (up to overnight).Heat oven to 350ºF.Slice cookie dough to about ¼ inch thick and place on a parchment-paper-lined cookie sheet. Bake for 9–10 minutes. Place cookies on a cooling rack.While cookie dough is baking, place chocolate and white chocolate chips into separate microwavable bowls. Heat in the microwave for 1 minute in 15-second intervals (or until melted). After 45 seconds, mix chocolate using a spoon. (Optional: drop a little drop of vegetable oil into both bowls, it will make it easier to mix the melted chocolate.) Place into two separate piping bags or zippered plastic bags and cut the tip or corner. Pipe over cooled shortbread cookies.Place in the refrigerator for a few minutes to harden the chocolate.
ORANGE & POLENTA CAKE | FRUIT RECIPES | JAMIE OLIVER RECIPE
From jamieoliver.com
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 470 calories per serving
- Preheat the oven to 160°C/320°F/gas 2½. Grease a 20cm springform tin, line the bottom and sides with greaseproof paper and grease again.
- Beat the butter and sugar in a large bowl until light and creamy – don’t worry if it looks gritty, as the sugar will dissolve when it’s cooked. Beat in the eggs, one by one, then stir in the vanilla essence.
- In a small bowl, combine the ground almonds, polenta, orange zest, orange blossom water and baking powder, then stir this into the cake mix.
- Pour the mixture into the tin and bake for 40 to 50 minutes, or until the surface is light brown and the cake is coming away slightly from the sides of the tin.
- Remove the tin from the oven, leave to cool for 10 minutes, then turn it out onto a plate. This cake will be quite fragile, so handle carefully as you remove it.
- To make the syrup, crush the cardamom pods, then put all of the ingredients in a saucepan. Simmer over a medium-low heat for about 10 minutes, or until reduced and thickened slightly. Set aside to cool.
- Prick the cake all over with a skewer, then brush generously with the syrup. Delicious served with a dollop of crème fraîche or yoghurt and an extra drizzle of syrup.
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