Orange Crunch Cookies Recipes

Steps:

• Cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Cover and refrigerate 15 minutes. , On a floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-in. cookie cutter or shape into 2x1-in. rectangles. Place 2 in. apart on ungreased baking sheets. Combine orange zest and remaining sugar; spread thin layer over cookies., Bake at 350° for 14-16 minutes or until the edges just begin to brown. Remove to wire racks to cool. Melt chocolate chips; decorate cookies.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, orange zest and vanilla. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture., Divide dough in half. Roughly shape each portion into a 7-in. roll along the long end of a 14x8-in. sheet of waxed paper. Tightly roll waxed paper over dough, using the waxed paper to mold the dough into a smooth roll. Place waxed paper-covered roll in an airtight container; freeze 30 minutes or until firm, or refrigerate overnight. , Preheat oven to 350°. Sprinkle pistachios on a rimmed baking sheet. Unwrap and roll each roll of dough in pistachios. Cut dough crosswise into 1/4-in. slices. Place 1/2 in. apart on parchment-lined baking sheets. Bake 6-8 minutes or until bottoms are light brown. Cool slightly on pan. Remove from pans to wire racks to cool completely., In a small bowl, combine confectioners' sugar, orange juice and butter until smooth. Spread over cookies. If desired, sprinkle with additional pistachios. Let stand until set.

Steps:

• Mix oats, flours, baking powder, ginger, and salt in a medium-sized mixing bowl.
• Add remaining ingredients and mix well; place spoonfuls on a greased baking sheet.
• Use spoon to flatten each one to about ½ an inch thick.
• Bake at 350 degrees for 10 minutes or until edges start to brown.
• Remove to cooling racks.

Steps:

• Preheat the oven to 375 degrees F.
• Spread the almonds on a baking sheet and toast for 15 minutes, or until deep golden brown. Let cool.
• Set aside 36 almonds. Grind the remaining almonds to a coarse powder in a food processor or in small batches in a coffee grinder. Transfer to a medium mixing bowl and sift in the flour, baking soda, and baking powder.
• In a large mixing bowl, with a wooden spoon, beat the butter and sugar until blended. Beat the egg, then beat in the orange zest, juice, vanilla, and salt. Stir in the flour-almond mixture.
• Pinch off a tablespoon of dough at a time, roll into a ball between the palms of your hands, and place 3 inches apart on greased baking sheets. Flatten the balls to 1/2 inch thick under your palms, then gently coax the edges inward to create a loose square shape. Press a whole almond in the center of each cookie.
• Bake the cookies for 30 to 35 minutes, or until deep golden brown. Let cool for 5 minutes before removing from the pans, then cool on a rack. The cookies will become very crunchy as they cool.

Steps:

• In a large bowl, cream butter and cream cheese until light and fluffy. Gradually beat in confectioners' sugar. Beat in the orange juice concentrate, zest and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in food coloring. (Dough will be soft.), Drop by rounded tablespoonfuls 3 in. apart onto ungreased baking sheets. Flatten slightly with a glass dipped in confectioners' sugar., Bake at 400° for 6-9 minutes or until edges begin to brown. Remove to wire racks to cool completely., For filling, in a small bowl, cream the butter, cream cheese and vanilla until light and fluffy. Gradually beat in confectioners' sugar. Add orange juice concentrate and zest., Spread filling on the bottoms of half of the cookies; top with remaining cookies. Store in the refrigerator.

Steps:

• Heat oven to 180C/160C fan/gas 4. Cream the butter and sugar together until well blended and smooth. Gradually beat in the banana, vanilla extract and egg. Add the zest. Mix well with a wooden spoon until thoroughly blended.
• In a large bowl, mix the flour, salt, baking powder, oats, coconut, walnuts and sultanas or chocolate chips. Stir the dry ingredients into the wet and mix thoroughly until a thick dough is formed. Line a baking sheet with parchment. Drop heaped tbsps onto the sheet, leaving a 5cm (2in) space around each one, and press down lightly. Bake for 15-20 mins until lightly browned. Cool.