ORANGE DROP COOKIES II
These are from my Russian heritage and we use them for a Christmas treat.
Provided by Barb
Categories World Cuisine Recipes European Eastern European Russian
Yield 18
Number Of Ingredients 13
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.
Nutrition Facts : Calories 221.2 calories, Carbohydrate 33.2 g, Cholesterol 13.7 mg, Fat 9.3 g, Fiber 0.4 g, Protein 1.9 g, SaturatedFat 2.8 g, Sodium 126.6 mg, Sugar 22.2 g
ITALIAN ORANGE COOKIES
Make and share this Italian Orange Cookies recipe from Food.com.
Provided by Chef Gorete
Categories Dessert
Time 37m
Yield 72 cookies
Number Of Ingredients 9
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.
Nutrition Facts : Calories 92.4, Fat 3.7, SaturatedFat 0.9, Cholesterol 15.5, Sodium 31.4, Carbohydrate 13.3, Fiber 0.3, Sugar 5.2, Protein 1.6
ORANGE RICOTTA COOKIES
Be forewarned: it is nearly impossible to stop eating these cookies once you've tasted your first. Fortunately, this dough freezes extremely well, so you can make sure you always have some stocked away for emergencies.
Provided by Food Network
Categories dessert
Time 2h20m
Yield 3 1/2 dozen cookies
Number Of Ingredients 10
Steps:
- Cream together the ricotta, granulated sugar, butter and egg and in the bowl of a stand mixer fitted with the paddle attachment. Add the flour, baking powder, vanilla and orange zest and mix on low until a smooth dough forms. Refrigerate until firm, 1 hour.
- Preheat the oven to 350 degrees F, and line 2 baking sheets with parchment paper or silicone baking mats.
- Scoop tablespoon-sized balls of dough and arrange them 2 inches apart on the prepared baking sheets. Bake, rotating halfway through, 15 minutes. Let cool on baking sheets, 20 minutes.
- In a small bowl, whisk together the confectioners' sugar and milk until a smooth glaze forms. Dip the tops of cooled cookies, and let sit until the glaze hardens.
- Cookies can be stored in an airtight container for 5 days, or frozen for 3 weeks.
ITALIAN ORANGE-FIG COOKIES
This is one of the first holiday cookies I made when I found out I could no longer eat gluten. In those eight years, six of my family members and friends have also had to give up gluten, so these delicious Italian cookies have now become a treasured holiday tradition for all of us. By the way, no one will know they're gluten free unless you tell them! The cookies last for weeks if stored in a dry place. -Suzanne Banfield, Basking Ridge, New Jersey
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 3 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 325°. Place almond paste, 1/2 cup sugar and 1/2 cup confectioners' sugar in a food processor; pulse until fine crumbs form. Add preserves and 1 egg white at a time, pulsing after each addition to combine. Transfer almond mixture to a large bowl; fold in figs and orange peel (dough will be sticky)., Place remaining sugars in separate shallow bowls. Drop tablespoonfuls of dough into sugar. Gently coat and shape into 1-1/4-in. balls. Repeat in confectioners' sugar. Place 1 in. apart on parchment-lined baking sheets. Bake 24-28 minutes or until tops are cracked and bottoms are golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 96 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein.
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