ORANGE SANDWICH COOKIES
Steps:
- Preheat the oven to 325 degrees.
- In a mixer fitted with a paddle attachment (or using a hand mixer), mix the butter, orange zest and confectioners' sugar until light and fluffy. Add the vanilla and salt and mix. Add the sifted flour and mix until smooth. Refrigerate 30 minutes. On ungreased cookie sheets, working in batches if necessary, drop level teaspoons of the chilled dough 2 1/2 inches apart. One by one, pick up the dough balls, roll into a smooth ball, and replace on the cookie sheet. Spread about 3 tablespoons of confectioners' sugar on a plate. Dip the bottom of a drinking glass into the sugar and use it to press the dough balls flat, into 1 1/4-inch circles. Repeatedly dip the glass into the sugar as needed to keep the bottom dry and coated. Bake until golden brown around the edges, 12 to 15 minutes. Let cool on the cookie sheets for 2 minutes. Transfer to wire racks and let cool completely.
- To assemble the cookies, liberally spread half of the orange cookies with cocoa filling, keeping the filling a little bit away from the edges. Cover with a plain cookie and press together gently to create a sandwich. Store in an airtight container.
- Filling: In a small bowl, mix the cocoa and sugar. In a saucepan, melt the butter over low heat. Add the cocoa mixture and the cream and cook, stirring, until thickened, about 3 minutes. Set aside to cool; the mixture will thicken as it cools.
ORANGE CREAM CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Time 1h40m
Yield 12 cupcakes
Number Of Ingredients 19
Steps:
- Make the cupcakes: Preheat the oven to 350 degrees F and line a muffin pan with 12 cupcake liners. Whisk the flour, baking powder and salt in a medium bowl.
- Beat the eggs and granulated sugar in a large bowl with a mixer on medium-high speed until pale and fluffy, about 2 minutes. Reduce the speed to medium low; slowly beat in the melted butter, then add the orange zest and vanilla.
- Beat in the flour mixture in 2 additions, alternating with the milk, beginning and ending with the flour mixture; beat until just combined (do not overmix).
- Divide the batter evenly among the muffin cups, filling each about two-thirds of the way. Bake until a toothpick inserted into the centers comes out clean, about 18 minutes. Let cool 5 minutes, then remove the cupcakes to a rack to cool completely.
- Meanwhile, make the frosting: Bring the orange juice to a boil in a saucepan; reduce the heat to medium and simmer until reduced to1 1/2 tablespoons, about 8 minutes. Let cool.
- Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth and fluffy. Beat in the butter, a little at a time, until smooth. Reduce the mixer speed to low; sift the confectioners' sugar into the bowl and beat until smooth. Add the vanilla, the cooled orange syrup, orange zest and food coloring and beat on medium speed until combined. Refrigerate until spreadable, about 15 minutes. Spread the frosting on the cupcakes; top with candied orange zest.
ORANGE CREAM ANGEL FOOD CAKE
Transform boxed angel food cake mix into a mouthwatering masterpiece with creamy orange filling and frosting.
Provided by Betty Crocker Kitchens
Categories Entree
Time 5h25m
Yield 12
Number Of Ingredients 11
Steps:
- Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix and cold water with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
- Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and are not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours.
- Meanwhile, in 2-quart saucepan, beat egg yolks, sugar, cornstarch, orange juice and salt with wire whisk until blended. Add butter; cook 2 to 3 minutes over medium heat, stirring frequently, until boiling. Boil 3 to 5 minutes, stirring constantly, until thickened and mixture coats the back of a spoon. Immediately pour orange mixture (orange curd) through fine-mesh strainer into medium bowl. Cover with plastic wrap, pressing wrap directly onto surface of orange curd. Refrigerate about 1 hour or until completely chilled.
- In medium bowl, beat whipping cream on high speed until stiff peaks form. Fold whipped cream and grated orange peel into orange curd.
- On serving plate, place cake with browned side down. Cut off top 1/3 of cake, using long, sharp knife; set aside. Scoop out 1-inch-wide and 1-inch-deep tunnel around cake. Set aside scooped-out cake for another use. Spoon 1 1/3 cups orange cream into tunnel. Replace top of cake to seal filling. Frost top and side of cake with remaining orange cream. Refrigerate at least 2 hours before serving. Garnish with orange twists. Store covered in refrigerator.
Nutrition Facts : Calories 420, Carbohydrate 51 g, Cholesterol 160 mg, Fat 3 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 41 g, TransFat 1/2 g
ORANGE CREAMSICLE® SUGAR COOKIES
These delicious cookies will remind you of an orange Creamsicle®. I created it by combining two of my favorite recipes. It is a family favorite!
Provided by CVOELKEL
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 35m
Yield 48
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 cookie sheets.
- Combine sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in egg yolks, extracts, and food coloring. Stir in flour, baking soda, and cream of tartar. Add white chocolate chips.
- Form dough into balls and arrange on the prepared cookie sheets.
- Bake in the preheated oven until edges turn golden, 10 to 11 minutes. Do not overbake. Cool on the cookie sheets for 1 to 2 minutes before transferring to cooling racks.
Nutrition Facts : Calories 121.6 calories, Carbohydrate 14.2 g, Cholesterol 24.5 mg, Fat 6.7 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 4 g, Sodium 61.6 mg, Sugar 9.2 g
ORANGE CREAM CHEESE COOKIES
Make and share this Orange Cream Cheese Cookies recipe from Food.com.
Provided by cloudninex
Categories Drop Cookies
Time 25m
Yield 30 cookies
Number Of Ingredients 9
Steps:
- preheat the oven to 375f/190c. grease a large baking sheet.
- put the butter, sugar, and cream cheese in a large bowl and beat until light and fluffy. beat in the egg. sift in flour and baking soda and add the orange juice and 1 tsp of rind. mix well.
- drop about 30 rounded tablspoons of the batter onto the prepared baking sheet, making sure that they are well spaced. sprinkle with the raw brown sugar.
- bake in the oven for 10 minutes, or until the edges are lightly brown.
- let cool on a wire rack. decorate with the rest of the orange peel before serving.
Nutrition Facts : Calories 131.3, Fat 7.4, SaturatedFat 4.6, Cholesterol 26.5, Sodium 99.6, Carbohydrate 15, Fiber 0.3, Sugar 7.4, Protein 1.5
ORANGE CREAM COOKIE MIX
Orange and vanilla flavored cookies that make a wonderful gift.
Provided by Rita
Categories Drop Cookies
Yield 30
Number Of Ingredients 6
Steps:
- Combine the flour with the baking soda and baking powder.
- Starting with the Tang, then sugar, vanilla chips and ending with the flour mixture. Layer the ingredients in a clean glass wide mouth quart sized jar. Press each layer firmly in place before adding the next ingredient.
- Attach a recipe card with the following instructions to the jar. Orange Cream Cookies Yield 2 1/2 dozen 1. Preheat oven to 375 degrees F (190 degrees C). 2. Empty contents into a large mixing bowl. Add 1/2 cup softened butter, 1 egg slightly beaten and teaspoon vanilla extract. Mix until completely blended. 3. Roll heaping tablespoonfuls into balls. Place 2 inches apart on a lightly greased baking sheet. 4. Bake at 375 degrees F (190 degrees C) for 12 to 14 minutes or until tops are very lightly browned. Cool for 5 minutes on the sheet then remove cookies to wire racks to cool completely.
Nutrition Facts : Calories 126 calories, Carbohydrate 21.5 g, Fat 3.5 g, Fiber 0.2 g, Protein 1.6 g, SaturatedFat 2.6 g, Sodium 55 mg, Sugar 8 g
ORANGE DREAMSICLE COOKIES
Love that creamy, dreamy orange and vanilla frozen treat? Fall in love with a cookie that tastes just like an orange dreamsicle. It all starts with a tender sugar cookie base flavored with orange and vanilla extract. White vanilla baking chips add sweet creaminess, and the orange tint is a fun touch that's easy to pull off with a little food coloring. So no matter the time of year, you can always surprise the kids with a treat that'll bring back the sweet days of summer!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 36
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. In a small bowl, whisk egg, food coloring, vanilla and orange extract. In large bowl, mix butter and sugar cookie mix until well blended. Then, mix in egg and food coloring mixture. Once soft dough has formed, stir in baking chips.
- On ungreased cookie sheets, drop dough with 1 1/2 tablespoon-size cookie scoop or by rounded tablespoonfuls about 2 inches apart.
- Bake 9 to 10 minutes or just until dough is set (do not overbake). Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely.
Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 70 mg, Sugar 12 g, TransFat 1/2 g
ORANGE CREAM CHEESE CHOCOLATE CHIP COOKIES
I love the combination of any fruit flavor with chocolate. These are super, unique cookies and they are pretty easy to make. Only makes 3 dozen, so you may want to double the recipe :)
Provided by Karen..
Categories Drop Cookies
Time 25m
Yield 36 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Combine first 4 ingredients in a large bowl and beat at low speed until smooth and creamy.
- Add vanilla and orange rind and beat well.
- Combine flour and salt and add to cream mixture; beating well.
- Stir in chocolate chips.
- Drop dough by heaping teaspoonfuls on to cookies sheets and bake for 12-15 minutes, or until edges just begin to brown.
- Cool on wire racks.
Nutrition Facts : Calories 81.4, Fat 5.2, SaturatedFat 2, Cholesterol 7.8, Sodium 42.5, Carbohydrate 8.5, Fiber 0.4, Sugar 5.4, Protein 0.9
ORANGE ICEBOX COOKIES
Make and share this Orange Icebox Cookies recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time P1DT10m
Yield 3 1/2 dozen
Number Of Ingredients 12
Steps:
- in large bowl, cream butter and sugar.add egg and orange rind.mix well.
- sift together flour, salt and baking soda.
- add to creamed mixture --
- on a floured surface, knead dough till smooth --
- shape into 2 rolls about 1 1/2" in diameter.and flatten tops to make an oval shape.
- wrap in waxed paper and chill overnight.in refrigerator.
- preheat oven to 375* --
- grease and flour a cookie sheet.
- add food coloring to 1/4 cup granulated sugar.
- to make desired orange color.
- roll dough in colored sugar and slice 1/4" thick.
- arrange on cookie sheet and bake for 10-12 minutes.
- to prepare ICING:.
- mix powdered sugar and orange juice.
- brush cookies with icing --
- let cool.
Nutrition Facts : Calories 829.6, Fat 28.4, SaturatedFat 17.2, Cholesterol 130.2, Sodium 464.4, Carbohydrate 137.6, Fiber 1.9, Sugar 89.2, Protein 8.6
CINNAMON ORANGE CREAM CHEESE COOKIES
I love orange and cinnamon together! Yum. You really don't need to chill these for as much time as the recipe calls for. 1 hour would be plenty. I chilled my dough overnight and had to wait for the dough to warm a little before it was able to be rolled out. Cut your cookies small. They do not spread as they cook. Nice shortbread-like cookie. Not too sweet and excellent with a cup of tea or hot chocolate. I double the zest and spices - it gives the cookies freckles. :)
Provided by dicentra
Categories Dessert
Time 20m
Yield 4-5 dozen
Number Of Ingredients 9
Steps:
- Mix together flour, cinnamon, allspice and salt.
- In medium bowl, using electric mixer set on low, beat together butter and cream cheese. Beat in sugar . Add orange juice and peel.
- Add flour and spices, and beat until combined. Do not overbeat.
- Chill dough, wrapped in plastic wrap for 2 - 2 1/2 hours or until dough is firm.
- Preheat oven to 350°F
- Roll dough on a lightly floured surface until it is about 1/8 inch thick. Cut into your favorite cookie shape.
- Bake on a lightly greased cookie sheet in preheated 350°F oven for 8 to 10 minutes or until edges are lightly browned. Cool on wire racks.
Nutrition Facts : Calories 706.4, Fat 38.9, SaturatedFat 24.2, Cholesterol 104.8, Sodium 355.5, Carbohydrate 81.3, Fiber 2.4, Sugar 26.2, Protein 9.3
ORANGE CREAM CHOCOLATE CHIP COOKIES
The original recipe came from a magazine, but I doctored it a bit. This recipe incorporates frozen orange juice concentrate, for the added orange flavour that reviewers are missing in other recipes of this type. I think next time I will use orange extract or orange liquor..
Provided by Sweet PQ
Categories Drop Cookies
Time 22m
Yield 60-72 cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 350*. Combine flour and salt. Beat shortening, sugar and cream cheese until well-mixed. Beat in the eggs, one at a time. Add the orange juice concentrate and the rind. Blend in the flour and salt. Stir in the chocolate chips.
- Drop dough by teaspoonfuls, 2" apart on lightly greased cookie sheets.
- Bake @ 350* for 10-12 minutes, until light brown around the edges. Cool.
- ICING:.
- Slowly beat icing sugar into the cream cheese until well blended. Stir in the orange juice and orange rind. Ice the cookies.
Nutrition Facts : Calories 102, Fat 5.5, SaturatedFat 2.2, Cholesterol 10.2, Sodium 30.6, Carbohydrate 12.9, Fiber 0.3, Sugar 8.9, Protein 1
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