Fruit Loop Cookies And Orange Icing Recipes

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FRUIT LOOP COOKIES AND ORANGE ICING

I adopted this recipe from Recipezaar in February 2005. I made several changes based on the review posted by Jenna Marie. I'm really happy with the changes I've made to the recipe. These cookies are great with or without icing and would be perfect for a child's party.

Provided by Kim D.

Categories     Dessert

Time 55m

Yield 36 serving(s)

Number Of Ingredients 11



Fruit Loop Cookies and Orange Icing image

Steps:

  • Preheat oven to 375°F.
  • Cream together butter, shortening, sugar and brown sugar.
  • Add eggs one at a time, beating well after each addition.
  • Add flour, baking powder, baking soda, salt, and orange extract; mix well.
  • Stir in Fruit Loops.
  • Drop by level tablespoonfuls onto a baking sheet or baking stone.
  • Bake for 10-12 minutes, until light golden brown.
  • Remove baking sheet from oven and allow cookie to cool on baking sheet for about 5 minutes before moving them to a wire rack to cool completely.
  • For orange icing, combine confectioners' sugar and orange juice together in a small bowl, mixing until smooth.
  • Ice cookies and garnish with additional Fruit Loops.

1/2 cup butter, softened
1/2 cup shortening
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs
1 cup all-purpose flour
1 teaspoon orange extract
1 cup Fruit Loops cereal
1 cup confectioners' sugar, sifted
1 tablespoon orange juice
Fruit Loops cereal, to garnish

SUGAR COOKIE WITH ORANGE-CINNAMON ICING

Provided by Food Network

Categories     dessert

Time 1h50m

Yield 30 to 40 cookies

Number Of Ingredients 12



Sugar Cookie with Orange-Cinnamon Icing image

Steps:

  • For the sugar cookie: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
  • In a stand mixer, cream the butter and sugar together well. Add the eggs 1 at a time, mixing between each addition. On low speed, slowly add the flour, baking powder and salt and mix. Add the vanilla extract and 2 teaspoons water and mix just until combined; do not over mix! Refrigerate the dough for 30 minutes
  • Dust a work surface with flour. Roll out the dough about 1/4 inch thick and cut into shapes using your favorite cookie cutters. Transfer to the prepared baking sheets and bake until no longer translucent and just golden at the edges, 7 to 9 minutes. Cool slightly on the baking sheets, then transfer to a wire rack to cool completely. Continue rolling and baking any remaining dough, re-rolling scraps once.
  • For the icing: Whisk together the lemon juice, cinnamon, egg whites and orange zest in the bowl of a stand mixer. Using the paddle attachment and on medium speed, gradually add the confectioners' sugar and beat until the icing is the desired stiffness. Transfer the icing to a piping bag and pipe on the cookies in desired decorative patterns.

4 sticks (2 cups) salted butter, at room temperature
2 cups granulated sugar
2 large eggs
6 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
1/2 teaspoon kosher salt
2 teaspoons vanilla extract
2 teaspoons lemon juice
1/4 teaspoon ground cinnamon
4 large egg whites
Grated zest of 1 orange
6 cups confectioners' sugar

ORANGE ICING

A tasty icing for a chocolate cake such as recipe #31804 #31804, or Kittencal's recipe #116990 #116990, or my recipe #147447 #147447. Enough to frost a two-layer cake. Posted in response to a request. To make an orange cake, use a white cake mix, use orange juice instead of the water called for in the package directions, and add some orange zest. Sprinkle top of iced cake with additional orange zest, or chocolate shavings, chocolate sprinkles, or chocolate drizzle.

Provided by foodtvfan

Categories     Dessert

Time 15m

Yield 2-4 cups

Number Of Ingredients 6



Orange Icing image

Steps:

  • Cream the butter.
  • Add grated orange zest and salt.
  • Add icing sugar alternately with orange juice and lemon juice. You can put the sifter right over the bowl while adding the icing sugar.
  • Beat well after each addition.
  • Add a little more orange juice if required.
  • Beat until creamy and easy to spread.

Nutrition Facts : Calories 1096.2, Fat 30.7, SaturatedFat 19.4, Cholesterol 81.3, Sodium 565, Carbohydrate 211.6, Fiber 0.5, Sugar 206.1, Protein 0.5

1/3 cup butter, softened
1 1/2 tablespoons orange zest
1/4 teaspoon salt
3 1/2 cups icing sugar, sifted
1 tablespoon orange juice (or more)
1 teaspoon lemon juice

ORANGE CRUNCH ICING

Although this icing can add a nice touch to any chocolate or vanilla cake, it is especially suited for topping the recipe #307692 posted here on Zaar. This recipe comes from The Complete Baking Cookbook (2007).

Provided by Sydney Mike

Categories     Dessert

Time 55m

Yield 2 1/2 cups

Number Of Ingredients 7



Orange Crunch Icing image

Steps:

  • In a saucepan over medium heat, cook 1 cup of the sugar and water, stirring until sugar dissolves, then boil gently, without stirring, util temperature reaches 242 degrees F on a thermometer. Be sure to check to see that sugar granules are not clinging to sides of pan. If they are, gently brush off with a wet pastry brush.
  • Meanwhile, in a mixing bowl & with mixer on high speed, beat eggs just until foamy.
  • Remove sugar syrup from heat, reduce mixer speed to low & gradually pour syrup in a steady stream into the beaten eggs. DO NOT POUR SYRUP ONTO BEATERS, as this will spray sugar onto sides of bowl & it will harden.
  • After all sugar mixture has been added, increase speed to high & beat until mixture cools to room temperature, about 20 minutes. You can test this by touching bottom half of bowl.
  • With mixer running, add butter, a few pieces at a time, whipping until butter is incorporated & buttercream is fluffy & creamy, about 4 minutes.
  • Fold in orange zest by hand, then set aside.
  • Meanwhile, preheat oven to 350 degrees F.
  • In a bowl, combine almonds, egg white & remaining 1/2 cup sugar, then toss to coat evenly.
  • Spread onto prepared baking sheet in a single layer.
  • Bake in preheated oven until golden, about 8-10 minutes, stirring almonds once or twice to bake evenly.
  • Let cool completely, then fold into orange buttercream.

Nutrition Facts : Calories 1838.7, Fat 134.9, SaturatedFat 52.3, Cholesterol 344, Sodium 465.3, Carbohydrate 144.4, Fiber 12.3, Sugar 125.5, Protein 30.5

1 1/2 cups granulated sugar, divided
6 tablespoons water
2 eggs
1 cup unsalted butter, softened
1 tablespoon orange zest, minced
2 cups almonds, sliced, toasted
1 egg white, beaten

TRIPLE FRUIT COOKIES

Delicious way to use up dried fruit, or an excuse to go and buy dried fruit!! My BF loves these! Another Cooking Light gem!

Provided by Cynna

Categories     Dessert

Time 22m

Yield 48 cookies, 24 serving(s)

Number Of Ingredients 16



Triple Fruit Cookies image

Steps:

  • Preheat oven to 350.
  • Place sugar and butter in mixing bowl and beat until well-creamed.
  • Add corn syrup, orange juice, vanilla, and egg and beat until well combined.
  • Combine flour and next five ingredients.
  • Add flour mixture to butter mixture and stir until just combined.
  • Add dried fruits and coconut and stir gently.
  • Drop dough by rounded teaspoonfuls on ungreased baking sheets about 2 inches apart.
  • Bake at 350 for 12 minutes or until golden.
  • Cool on pan 1 minute and then remove to wire racks.

Nutrition Facts : Calories 93.8, Fat 3.2, SaturatedFat 2, Cholesterol 15.6, Sodium 86.4, Carbohydrate 15.5, Fiber 0.3, Sugar 7.5, Protein 1.1

2/3 cup brown sugar, packed
1/3 cup butter, softened
1/4 cup light corn syrup
2 tablespoons orange juice, fresh
1 teaspoon vanilla extract
1 large egg
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon allspice
1/4 cup dried blueberries
1/4 cup dried cranberries
1/4 cup dried cherries
1/4 cup sweetened flaked coconut

ICED ORANGE COOKIES

I usually make these bite-size orange cookies at Christmastime, when oranges in Florida are plentiful, but they're delicious any time of year. Every time I sniff their wonderful aroma, I remember my grandmother, who shared the recipe. -Lori DiPietro, New Port Richey, Florida

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 5-1/2 dozen.

Number Of Ingredients 13



Iced Orange Cookies image

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.

Nutrition Facts : Calories 63 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 33mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

1/2 cup shortening
1 cup sugar
2 large eggs
1/2 cup orange juice
1 tablespoon grated orange zest
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
ICING:
2 cups confectioners' sugar
1/4 cup orange juice
2 tablespoons butter, melted
Orange paste food coloring, optional

FROOT LOOP COOKIES

Make and share this Froot Loop Cookies recipe from Food.com.

Provided by Bekah D.

Categories     Drop Cookies

Time 1h40m

Yield 32 cookies, 32 serving(s)

Number Of Ingredients 2



Froot Loop Cookies image

Steps:

  • preheat oven to 375.
  • combine dough and 1/2 cup of the cereal in large bowl.
  • divide dough into 32 balls and refridgerater for 1 hour.
  • remove dough from refridgerater and roll in remaining cereal to coat
  • place cookies on ungreased cookie sheet.
  • bake 10 min or until lightly browned. remove to wired rack and cool.

Nutrition Facts : Calories 87.5, Fat 3.8, SaturatedFat 1, Cholesterol 5.2, Sodium 87.3, Carbohydrate 12.8, Fiber 0.4, Sugar 5, Protein 0.9

1 (20 ounce) package refrigerated sugar cookie dough
3 cups Fruit Loops cereal, crushed and divided. (you could also use fruity pepples, or any fruity cereal)

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