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.
LEMON WAFERS
Provided by Barbara Kafka
Categories project, dessert, side dish
Time 40m
Yield about 3 dozen cookies
Number Of Ingredients 8
Steps:
- In a food processor, combine sugar and lemon zest. Process until zest is finely minced, about 1 minute. Stop the machine, and scrape down sides of bowl with a rubber spatula. Add butter, and process until creamy, about 20 seconds. With processor running, add egg whites. Continue to process, adding flour (1 tablespoon at a time), salt, vanilla and lemon juice. Process until a thick batter is formed. Scrape into a small bowl, and stir to combine thoroughly.
- Place a rack in center of oven, and heat to 400 degrees. While oven is heating, let batter sit at room temperature, about 15 minutes. Butter and flour 2 cookie sheets.
- Drop rounded teaspoons of batter on prepared baking sheets, and bake for about 8 minutes, or until edges are golden brown. Remove at once to a cooling rack.
Nutrition Facts : @context http, Calories 48, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 12 milligrams, Sugar 3 grams, TransFat 0 grams
ORANGE WAFERS
Another great drop cookie from my grandma K, she has some amazing recipes. I will post a picture next time I make them.
Provided by susan simons
Categories Cookies
Number Of Ingredients 8
Steps:
- 1. Cream butter and sugar. Add beaten egg, orange juice,and rind, then flour mixture.
- 2. Drop by teaspoonfuls on ungreased cooky sheet, flatten with bottom of glass dipped in sugar.
- 3. Bake at 375 degrees for about 7 minutes.
ORANGE & LEMON BUTTER COOKIES
Updated classic butter cookies with bright citrus flavor and a sweet orange glaze.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 28m
Yield 42
Number Of Ingredients 14
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.
Nutrition Facts : Calories 71.9 calories, Carbohydrate 10.6 g, Cholesterol 11.8 mg, Fat 3 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 1.8 g, Sodium 41.7 mg, Sugar 5.9 g
ORANGE AND LEMON WAFER COOKIES
Steps:
- Cream butter and sugar until light and fluffy. Beat in the egg, peels and extracts. Mix dry ingredients, and gradually beat into butter mixture. Drop by rounded teaspoonfuls 2" apart onto parchment lined baking sheets. Garnish if desired. Bake at 350° for 6-8 min. Cool on wire racks.
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