Orange Iced Cookies Recipes

Steps:

• With a sharp knife, score each orange into quarters; remove peel. Use knife to remove white pith from peel and fruit; discard. Quarter oranges and place in a blender. Add peel; cover and process until smooth (mixture should measure 3/4 cup)., In a large bowl, cream shortening and sugar until light and fluffy. Beat in milk and 6 tablespoons orange mixture. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture until blended. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-13 minutes or until set and edges are lightly browned. Remove to wire racks to cool., For frosting, in a small bowl, combine confectioners' sugar, butter and enough of the remaining orange mixture to achieve spreading consistency. Frost cookies.

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange juice and zest. Combine the flour, baking powder and salt; gradually add to the creamed mixture. , Drop by heaping teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges begin to brown. Remove to wire racks to cool. In a small bowl, combine icing ingredients until smooth; drizzle over cooled cookies.

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.

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in the buttermilk, eggs, orange juice and zest. Combine the dry ingredients; gradually add to the creamed mixture and mix well. , Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10 minutes or until lightly browned. Remove to wire racks to cool. , For icing, combine the confectioners' sugar, orange extract and enough orange juice to achieve desired consistency. Spread over cooled cookies.

Steps:

• Cream together butter and sugar.
• Combine rind and juice of 2 oranges, eggs and buttermilk.
• Add this to cream mixture alternately with flour, soda, baking powder and salt.
• Add 2 teaspoons orange juice to this batter.
• Drop by teaspoon on greased cookie sheets.
• Bake at 425 degrees for 6 to 8 minutes.
• When cool, ice with orange icing above.

Steps:

• Preheat oven to 350°F
• In a mixing bowl, cream shortening and sugar.
• Add eggs,and mix in well.
• Add orange juice/peel.
• Combine dry ingredients and gradually add to the creamed mixture.
• Drop by heaping teaspoonfuls onto ungreased baking sheets.
• Bake for 10 to 12 minutes, or until edges begin to brown.
• Remove to wire racks to cool.
• Mix frosting ingredients until smooth and drizzle over cooled cookies.

Steps:

• In a large mixing bowl, cream shortening and sugar until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Beat in orange juice and peel.
• Combine the flour, baking powder and salt; gradually add to the creamed mixture.
• Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheets.
• Bake at 350° for 10-12 minutes or until edges begin to brown.
• Remove to wire racks to cool.
• In a small bowl, combine icing ingredients until smooth; drizzle over cooled cookies.

Steps:

• Preheat oven to 375.
• Cream together the butter and sugars. Add egg, orange peel, and orange juice, mix thoroughly.
• In a separate bowl, sift together flour, baking soda, and salt. Add to wet ingredients, mixing only until combined.
• Stir in cranberries and nuts.
• Drop dough by tablespoonfuls, about 2 inches apart, on a cookie sheet. Bake 12 to 15 minutes, and then cool on a rack about 30 minutes.
• In a small bowl stir all icing ingredients until smooth. Frost cookies. I like to put the icing into a small ziploc bag, snip off the corner, and pipe spirals onto the cookies.

Steps:

• 1. Heat oven to 350 df ~ Lightly grease cookie sheets. In large bowl, combine sugar, brown sugar, margarine, sour cream, vanilla and eggs; blend well.
• 2. Lightly spoon flour into measuring cup; level off. Add flour, soda and baking power; blend well. Gently stir in cranberries and nuts. (Do not overmix)
• 3. Drop by teaspoonfuls, 2 inches apart, onto prepared cookie sheets. Bake at 350 df, for 11 - 13 minutes or until golden brown,. Immediately remove from cookie sheets; cool. In a small bowl, blend icing ingredients; spread over cooled cookies. 5 dozen cookies

Steps:

• in a mixing bowl, cream shortening and sugar.
• add eggs, one a time, beating well after each addition.
• beat in orange juice and peel.
• combine flour, baking powder and salt.
• gradually add to the creamed mixture.
• drop by heaping teaspoonfuls, 2 inches apart onto ungreased baking sheets.
• bake at 350 degrees, for 10-12 minutes, or until edges begin to brown.
• remove to wire racks to cool.
• in a small bowl, combine icing ingredients until smooth.
• drizzle over cooled cookies.