Orange Butter Ball Cookies Recipes

Steps:

• Position two oven racks in top and bottom third of oven. Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.
• In a bowl, whisk flours, baking soda and salt together. In a mixer, cream together the sugar, butter and orange zest at medium speed until light and smooth, about 3 minutes. Scrape down the sides of bowl frequently. Add egg and mix. Add one egg yolk and mix. Add remaining egg yolk and mix. Stir in dry ingredients just until combined.
• Scoop tablespoons of dough onto parchment, leaving more than 1 inch between cookies. Press each one down lightly with 2 fingers to flatten to a thickness of 1/2 inch. Leave any ridges and valleys on top of cookie intact, but smooth the edges.
• Bake about 15 minutes, rotating cookie sheets halfway through. Cookies should be pale but baked all the way through. Cool on sheets 5 minutes, then transfer to a rack and cool before storing in airtight containers up to 1 week.
• When ready to serve, make icing: Bring a small pot of water to a boil. Peel orange, being careful to remove only outer orange zest, and cut into thin strips. Blanch in boiling water 1 minute; drain. Sift confectioners' sugar into a bowl. Whisk in 2 tablespoons milk. Whisk in more milk if needed to make mixture thin enough to spread. Add extract, salt and zest, and whisk to combine.
• Place cookies on a rack and drizzle icing over each one (make sure there is some orange zest in each spoonful). Icing will settle into cookie crevices; let harden.

Steps:

• Preheat oven to 350 degrees F. Line two cookie sheets with Reynolds® Parchment Paper; set aside.
• Beat the butter and sugar in a large bowl using an electric mixer about 2 minutes or until light and fluffy. Add the egg, orange peel, lemon peel, and vanilla and beat until well blended.
• Combine the flour, baking powder, and salt in a medium bowl. Add half of flour mixture to the butter mixture, beating until just combined. Add the milk. Beat about 10 seconds. Beat in the remaining flour mixture until just combined.
• Drop tablespoon-size mounds of dough on prepared cookie sheets.
• Bake 8 to 10 minutes or until set and the bottoms are browned. Transfer the cookies on the parchment paper to a wire rack; cool completely.
• Drizzle with Citrus Glaze to serve.
• Citrus Glaze: In a small bowl combine melted butter and orange juice. Add powdered sugar; beat until smooth. If necessary, add more orange juice, 1/2 teaspoon at a time, to make drizzling consistency. Drizzle over cookies.

Steps:

• In a large bowl, beat the butter, brown sugar, orange extract and orange rind until fluffy.
• Stir in the flour to make a make a soft dough.
• Turn out onto a floured surface; roll into a 1 1/2-inch diameter roll. (stated as printed in recipe). Note: I think it should mean a 10 x 8-inch rectangle and when rolled it will equal about 1 1/2-inch diameter roll.
• Wrap in plastic wrap; refrigerate until firm -- about 2 hours.
• Cut log into 1/4-inch slices and place on parchment lined or greased rimless baking sheets.
• Brush with beaten egg; sprinkle with sugar.
• If using a convection oven, preheat to 275 degrees. Bake on top, middle and bottom racks. Bake about 30 minutes or until lightly browned.
• If using a conventional oven, preheat to 300 degrees.
• Bake on top and bottom thirds of oven; switching and rotating pans halfway through. Bake 30-35 minutes or until lightly browned.

Steps:

• Blend orange and lemon peels with softened butter or margarine.
• Mix in salt and sugar.
• Beat in egg and orange juice.
• Stir in flour.
• Mix well.
• Chill dough until stiff enough to handle,the shape into 1 inch balls.
• Place 2 inches apart onto ungreased cookie sheets.
• Bake in preheated oven at 375 for 10-12 minutes.
• Cool on wire racks.

Steps:

• Cream butter,sugar, salt and vanilla.
• Blend in flour and nuts.
• Scoop and roll into balls.
• Bake 325 for 22 to 25 minutes.
• Remove from oven roll into powdered sugar.

Steps:

• Combine cookie crumbs and 1 cup confectioners' sugar.
• blend in butter.
• Stir in orange juice concentrate and add vanilla and nuts.
• Shape mixture into balls about the size of walnuts.
• Shake in food storage bag with sifted confectioners' sugar or coconut.
• Arrange orange balls in single layer on waxed paper-lined cookie sheet and store uncovered overnight in refrigerator for best flavor.

Steps:

• Beat together butter and sugar until creamy. Beat in flour, cornstarch and orange peel until just blended. Shape dough into a ball; wrap with plastic wrap and refrigerate for several hours.
• Preheat oven to 350 degrees F. Have ready several cookie sheets. Do not grease.
• Shape dough into 1-inch balls and place on ungreased cookie sheet. Bake in preheated oven for 10 minutes or until cookie is firm. Allow to cool and then roll in more sifted powdered sugar.