ORANGE CRISPIES
When I want to drop a little sunshine into my cookie jar, I bake up a double batch of these citrusy and sweet treats. -Ruth Gladstone, Brunswick, Maryland
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3-1/2 dozen.
Number Of Ingredients 7
Steps:
- In a small bowl, cream shortening and sugar until light and fluffy. Beat in the egg, extract and salt. Add flour; mix well. Drop rounded tablespoonfuls of dough 2 in. apart onto ungreased baking sheets., Bake at 375° until edges begin to brown, about 10 minutes. Cool for 1-2 minutes; remove from pans to wire racks. Sprinkle warm cookies with sugar.
Nutrition Facts : Calories 158 calories, Fat 9g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 59mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
ORANGE FRENCH LACE COOKIES
Steps:
- Preheat the oven to 375 degrees F. Line 2 sheet pans with parchment paper.
- Place the almonds on a sheet pan and toast them for 5 to 10 minutes, until lightly browned, tossing once to toast evenly. Place 1 cup of the toasted almonds in a food processor fitted with the steel blade and chop them very coarsely. (Reserve the rest for later.) Combine the chopped almonds with the flour and set aside.
- Meanwhile, place the butter, brown sugar, corn syrup, orange juice concentrate, orange zest, and vanilla in a small saucepan and bring to a boil over medium heat. Off the heat, gradually whisk in the flour mixture until thoroughly combined. Stir in the reserved toasted almonds.
- With 2 teaspoons (tableware rather than measuring spoons), drop rounded spoonfuls of batter (about 1 1/2 inches wide) onto the prepared sheet pans, spacing them at least 2 inches apart. (I put 8 on each pan.) Bake for 7 to 9 minutes, until the edges are golden brown, turning the pans in the oven to brown evenly. Allow to cool and transfer to a wire rack. Repeat for the remaining batter. Store the cooled cookies in an airtight container between layers of wax or parchment paper.
SPRITZ ORANGE CRISPS
Orange flavored spritz cookies. Try sandwiching them together with melted chocolate.
Provided by Barb
Categories World Cuisine Recipes European Scandinavian
Yield 42
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cream the shortening. Gradually add the sugar and the orange juice. Cream well. Beat in the egg and the orange rind.
- Sift the flour, salt and baking soda. Add the flour mixture to the creamed mixture a little at a time. Fill cookie press and form cookies onto an ungreased cookie sheet.
- Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes.
Nutrition Facts : Calories 91.3 calories, Carbohydrate 10.7 g, Cholesterol 4.4 mg, Fat 5.1 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 1.3 g, Sodium 23.9 mg, Sugar 5 g
ORANGE CRISPS
These ultra-thin, crisp cookies are a snap to make and have a fortune cookie-inspired flavor. Serve alongside a homemade or purchased fruit salad to increase your fruit servings for the day while still satisfying your sweet tooth. To make ahead: Store cookies in an airtight container, with parchment or wax paper between layers, for up to 2 days. INGREDIENT NOTE: White whole-wheat flour is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It can be ordered from the King Arthur Flour Baker's Catalogue at shop.bakerscatalogue.com. Whole-wheat pastry flour can be substituted. Find whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores.
Provided by Sandi From CA
Categories Dessert
Time 40m
Yield 1 dozen, 6 serving(s)
Number Of Ingredients 6
Steps:
- Position racks in upper and lower thirds of oven; preheat to 300°F.
- Coat 2 large baking sheets with cooking spray.
- Mix flour, sugar, butter, orange zest, orange juice and vanilla in a medium bowl until smooth.
- Spread 1 tablespoon of batter into a 2 1/2-inch circle on the prepared baking sheet.
- Repeat with the remaining batter, making 6 cookies per baking sheet, spacing them about 4 inches apart.
- Bake the cookies until lightly browned around the edges, switching the pans back to front and top to bottom once halfway through, 16 to 18 minutes.
- Immediately and carefully transfer the cookies from the pan to a wire rack using a thin metal spatula. Let cool completely.
Nutrition Facts : Calories 151.1, Fat 7.9, SaturatedFat 4.9, Cholesterol 20.3, Sodium 1.7, Carbohydrate 19.1, Fiber 1.2, Sugar 11.7, Protein 1.5
EASY, CRISPY ORANGE COOKIES
I don't like most of the cookies that are made from cake mixes because they are too soft and mushy. I like cookies that are crispier. I came up with this by combining several different recipes. These would also be good with chocolate chips in them or chocolate frosting. Cooking time includes three batches.
Provided by Sara_Jane
Categories Drop Cookies
Time 46m
Yield 24 cookies, 12 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients together. Roll into 1 1/4 inch balls. place 3 inches apart on a cookie sheet. Flatten to 1/4 inch with a glass dipped in sugar.
- Bake at 350 for 12 minutes. Let cool 1 minute on pan before removing to a wire rack.
Nutrition Facts : Calories 262.3, Fat 13.2, SaturatedFat 5.8, Cholesterol 39.2, Sodium 344.8, Carbohydrate 33.9, Fiber 0.5, Sugar 18.7, Protein 2.6
ORANGE BUTTER COOKIES
The most common mistakes made by home bakers, professionals say, have to do with the care and handling of one ingredient: butter. Creaming butter correctly, keeping butter doughs cold, and starting with fresh, good-tasting butter are vital details that professionals take for granted, and home bakers often miss.
Provided by Julia Moskin
Categories snack, cookies and bars, dessert
Time 1h
Yield About 4 dozen cookies
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 108, UnsaturatedFat 1 gram, Carbohydrate 17 grams, Fat 4 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 61 milligrams, Sugar 9 grams, TransFat 0 grams
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- Bake at 375°F. for 8 to 11 minutes or until edges are light golden brown. Immediately remove from cookie sheets.
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