ORANGE SPRITZ COOKIES
Brown sugar gives these spritz cookies a lovely light caramel tint. This variation has a rich buttery shortbread taste and texture with a hint of orange flavor. They are a delightful addition to my holiday cookie tray. -Sean Fleming, St. Charles, Illinois
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 5-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream the butter, cream cheese and brown sugar until light and fluffy. Beat in orange zest and extract. Combine flour and salt; gradually add to creamed mixture., Using a cookie press fitted with the disk of your choice, press cookies 1 in. apart onto ungreased baking sheets. Sprinkle with colored sugar. Bake at 375° for 6-9 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 67 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 55mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
ORANGE JUICE SPRITZER
Here's a zippy twist on regular orange juice. It is not too sweet and is refreshing with any breakfast or brunch entree. -Michelle Krzmarzick, Torrance, California
Provided by Taste of Home
Time 5m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- In a 2-qt. pitcher, mix orange juice, ginger ale and cherry juice. Serve over ice. If desired, top servings with orange wedges and cherries.
Nutrition Facts : Calories 103 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 25g carbohydrate (23g sugars, Fiber 0 fiber), Protein 1g protein.
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 SPRITZ COOKIES
Orange zest gives these buttery cookies a zingy flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 400. Whisk flour, salt, and zest in a bowl. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy. Mix in egg and vanilla. Reduce speed to low. Gradually mix in flour mixture.
- Transfer batter to a pastry bag fitted with a large star tip (such as Ateco #829). Pipe 2 1/2-inch logs on parchment-lined baking sheets. Whisk together yolk and cream; brush cookies with egg wash. Bake until golden brown, 15 to 17 minutes. Let cool completely on sheets on wire racks.
ORANGE SPRITZ
If you stack the finished cookies in a tin or other airtight container, place waxed paper between the layers to protect the chocolate decoration.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 dozen
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees, with racks onupper and lower thirds. On a piece ofparchment paper, pat out dough to 1/2inch thick. Sprinkle zest evenly over top;knead to incorporate.Transfer to a cookiepress; pipe shapes, about 1 inch apart,onto ungreased baking sheets.
- Bake cookies in upper and lower thirdsof oven, switching positions of sheetshalfway through, until edges are lightgolden, about 15 minutes. Transfer towire racks to cool completely.
- Set a small heatproof bowl over a panof simmering water; add half the chocolateto bowl, and stir until melted andsmooth. Add the remaining chocolate;remove bowl from heat. Stir until smooth.Transfer chocolate to a pastry bag fittedwith a very small (less than 1/16 inch) plainround tip, such as Wilton #1.
- Transfer cookies to a sheet of parchmentpaper. Pipe chocolate in a zigzagpattern over tops. Let stand until chocolatehas set.
ORANGE SPRITZ COOKIES
Make and share this Orange Spritz Cookies recipe from Food.com.
Provided by Theresa Thunderbird
Categories Dessert
Time 29m
Yield 36-48 cookies
Number Of Ingredients 8
Steps:
- In a mixing bowl, cream butter, cream cheese and brown sugar.
- Beat in orage peel and extract.
- Combine flour and salt.
- Gradually add to creamed mixture.
- Using a cookie press fitted with the disk of your choice, press cookies 1 inch apart onto ungreased baking sheets.
- Sprinkle them with colored sugar.
- Bake at 375º for 6-9 minutes or until lightly browned.
- Cool for 2 minutes.
- before removing to wire racks.
CRANBERRY-BLOOD ORANGE SPRITZ
Cranberries, a hallmark of the Thanksgiving meal, take center stage in this festive, big-batch take on a Moscow Mule. For a nonalcoholic option, use seltzer instead of vodka.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Time 1h45m
Number Of Ingredients 7
Steps:
- Stir together sugar, cranberries, orange slices, and 1/2 cup water in a small saucepan. Cook over medium-high, stirring occasionally, until cranberries just start to burst, about 5 minutes. Remove from heat; let cool completely. Remove orange slices; discard. Refrigerate until cold, at least 1 hour and up to 1 week.
- In a pitcher, combine syrup, vodka, lime juice, and ginger beer. Serve over crushed ice, with mint and fresh orange slices.
BURNT ROSEMARY ORANGE SPRITZ
A festive take on the classic Aperol Spritz with a seasonal note of flamed rosemary. Recipe courtesy Jane Danger.
Provided by Food.com
Categories Beverages
Time 15m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- For the Ice Ring:.
- Layer lemon wheels in the bottom of the mold. Add enough water to just cover lemons and freeze for an hour to hold fruit in place. Top with ice water and freeze overnight.
- For the Simple Syrup:.
- In a small saucepan, bring sugar, rosemary, and water to a boil; simmer until the sugar is dissolved, 3 minutes. Remove from the heat and let steep overnight; strain. Will keep refrigerated for one month.
- For the Punch:.
- Stir together Campari, lemon juice, and simple syrup in a punch bowl. Unmold ice ring by quickly dipping into warm water and inverting. Float ice ring in punch and set orange shell filled with rosemary sprigs in center of ice ring. Add sparkling water to punch just before serving. Fill the orange shell with the 151 rum, carefully light the 151 on fire and let burn for 15 minutes. Extinguish the fire by VERY CAREFULLY pouring sparkling wine into the orange shell and over the punch.
- Ladle into tea cups and garnish with manicures orange half slices and fresh rosemary sprig.
Nutrition Facts : Calories 213.6, Fat 0.2, Sodium 8.9, Carbohydrate 27.2, Fiber 1.3, Sugar 20.7, Protein 0.7
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