ORANGE COOKIES RECIPE: HOW TO MAKE IT - TASTE OF HOME
Dozens of these citrusy delights travel along with me to the school and church functions I attend during the holidays. The abundant orange flavor is refreshing.
Provided by Taste of Home
Categories Desserts
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield about 12 dozen.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 93 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 9mg cholesterol, SodiumContent 29mg sodium, CarbohydrateContent 16g carbohydrate (11g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
ICED ORANGE COOKIES RECIPE: HOW TO MAKE IT - TASTE OF HOME
I usually make these bite-size orange cookies at Christmastime, when oranges in Florida are plentiful, but they're delicious any time of year. Every time I sniff their wonderful aroma, I remember my grandmother, who shared the recipe. —Lori DiPietro, New Port Richey, Florida
Provided by Taste of Home
Categories Desserts
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield about 5-1/2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. 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 until edges begin to brown, 10-12 minutes. Remove to wire racks to cool. In a small bowl, combine icing ingredients until smooth; drizzle over cooled cookies.
Nutrition Facts : Calories 63 calories, FatContent 2g fat (1g saturated fat), CholesterolContent 7mg cholesterol, SodiumContent 33mg sodium, CarbohydrateContent 11g carbohydrate (7g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
More about "peppermint schnapps and orange juice recipes"
ICED ORANGE COOKIES RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.5
Total Time 25 minutes
Category Desserts
Calories 63 calories per serving
- Preheat oven to 350°. 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 until edges begin to brown, 10-12 minutes. Remove to wire racks to cool. In a small bowl, combine icing ingredients until smooth; drizzle over cooled cookies.
ORANGE COOKIES RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.2
Total Time 30 minutes
Category Desserts
Calories 93 calories per serving
- 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.
RAISIN-FILLED COOKIES RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 5
Total Time 40 minutes
Category Desserts
Calories 351 calories per serving
- In a large bowl, cream sugars and butter. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt and nutmeg; add to creamed mixture alternately with buttermilk. Cover and refrigerate until easy to handle. , For filling, in a saucepan, combine the cornstarch, flour and brown sugar. Stir in water until smooth. Add raisins. Bring to a boil over medium heat; cook and stir and cook for 3 minutes or until thickened. Cool. , On a floured surface, roll out dough into 1/8-in. thickness. Cut with floured 3-in.-round cookie cutters. Spoon 2 teaspoons filling on top of half the circles and top each with another circle. Pinch edges together and cut slit in top. , Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-13 minutes or until lightly browned. Remove to wire racks to cool.
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