Grandma Flossies Orange Kissed Christmas Cookies Recipes

Steps:

• Preheat oven to 325°. In a bowl, cream shortening and sugar. Beat in egg yolks and buttermilk. Sift together flour, baking powder, soda and salt; add to creamed mixture alternately with orange juice and zest. Add egg whites and beat until smooth. , Drop by rounded teaspoonfuls onto greased cookie sheets. Bake until set, about 10 minutes. Remove to wire racks to cool completely., For icing, combine all ingredients and beat until smooth. Frost cooled cookies.

Steps:

• Cream shortening and sugar with electric mixer.
• Add eggs one at a time and beat well.
• Add buttermilk, flavor extracts, baking soda and cream of tarter and blend well.
• Now by hand with a wooden spoon, add flour 1 cup at a time until the mixture is stiff.
• Drop from heaping tablespoons onto a lightly greased cookie sheet 2 to 3 inches apart. If not icing you may press on the nuts or sprinkles now (or you can ice or frost and decorate with sprinkles after baking).
• Bake in a preheated 375F oven, center oven rack, 10 to 13 minutes or until cookie edges are slightly brown and tops look set. DO NOT OVERBAKE. Overbaking cause dry, hard cookies.
• Carefully remove to rack to cool. Frost or decorate as desired.
• Notes: recipe may be halved, cookies freeze well, for best baking use an insulated baking sheet as these tend to burn on the bottom. Store airtight.

Steps:

• Preheat oven to 375*. In a large mixing bowl beat butter and shortening with electric mixer on medium speed for 30 sec.
• Add brown sugar, baking soda and ¼ tsp salt; beat until light and fluffy.
• Add eggs and vanilla; beat well. Add flour, beating at a low speed just until combined.
• Stir in chocolate pieces and nuts. Drop dough from rounded teaspoonfuls 2 inches apart on ungreased cookie sheet.
• Bake for 8-10 min or until golden. Cool for 1 min on cookie sheet, then transfer to wire racks. Cool. Makes 12 (5" diameter) cookies.

Steps:

• Prepare brownie mix as directed on package. Stir in orange extract and chocolate chips. Spread in greased 13x9-inch baking pan.
• Bake and cool as directed on package.
• Orange-Kissed Frosting: Stir 1 teaspoon McCormick® Pure Orange Extract into 1 container (16 ounces) chocolate frosting until well blended.
• Spread with Orange-Kissed Chocolate Frosting, if desired. Cut into squares.
• Variations: For Raspberry Brownies: Use 4 teaspoons McCormick® Raspberry Extract in place of the orange extract in the brownie and 2 teaspoons in the frosting.
• For Almond Brownies: Use 1/2 teaspoon McCormick® Pure Almond Extract in place of the orange extract in the brownie and 1/4 teaspoon in the frosting.
• For Peppermint Brownies: Use 1/2 teaspoon McCormick® Pure Peppermint Extract in place of the orange extract in the brownie and 1/4 teaspoon in the frosting.
• For Mexican Chocolate Brownies: Use 1 tablespoon McCormick® Pure Vanilla Extract and 1 teaspoon McCormick® Ground Cinnamon in place of the orange extract in the brownie and 1/4 teaspoon Ground Cinnamon in the frosting.

Steps:

• Mix flour and sugar together; add vanilla, egg yolks and butter.
• Mix well; roll into a large ball.
• Save the egg whites in a small bowl.
• Crush the walnuts as fine as you can.
• Roll dough into small balls (about a heaping tablespoon full.
• Roll these small balls in the egg whites.
• Then roll them in the crushed walnuts.
• Place on greased cookie sheet.
• Poke a hole in the middle about half way through with a thimble, or something around the same size.
• Place in the oven at 350°F for 7 minutes, then repoke the hole.
• Place back in the oven for 7 more minutes or until golden brown.
• Then fill in the hole with jam or jelly.
• Let cool.

Steps:

• Beat together butter and sugar in small bowl with electric mixer until light and fluffy. Beat in egg, lemon peel, vanilla and salt.
• Gradually beat in flour until thouroughly incorporated. Add water, a few drops at a time, only until dough starts to come away from side of bowl.
• Wrap dough in plastic wrap. Refrigerate until firm, about 2 hours.
• Preheat oven to 350 degrees Fahrenheit. Lightly grease 4 cookie sheets.
• On lightly floured surface, roll out dough to 1/8" thickness. Cut out various shapes using cookie cutters or homemade cardboard patterns, or free-hand. Reroll scraps and cut out.
• Make small holes with wooden pick if planning to hang cookies. Bake for 12 to 15 minutes or until beginning to brown around edges.
• Remove cookies to wire rack to cool before decorating.
• Prepare icing: Beat egg whites in small bowl with electric mixer until foamy. Slowly beat in the powdered sugar. Continue to beat until thick and creamy.
• Add just enough water to get a good spreading consistency. Tint with food coloring, if you wish. Spread evenly over cookies.
• Decorate with glitter, sprinkles, or cinnamon red hots, or as desired.

Steps:

• Put the first 5 ingredients in a bowl.
• Beat well with an electric mixer.
• Add the flour.
• Mix gently with a spoon until well blended.
• Cover and put in the refrigerator.
• Chill well.
• Roll the dough out on a flat, floured surface.
• Do not roll the dough out too thin or too thick. I usually roll it out to about a 1/4 inch thick.
• Cut your cookies out and put them on an ungreased cookie sheet.
• Bake in the oven for 12-14 minutes at 350 degrees.
• **Note** do not overbake. I usually take them out of the over when the bottom of the cookies are slightly brown.
• Let cool in a single layer on wax paper.
• When they are cool, frost and decorate with colored sugars.