Orange Drop Cookies Recipes

Steps:

• Heat oven to 400F/200°C.
• Mix together flour, baking powder, baking soda and salt. Set aside.
• In another large mixing bowl, mix butter, sugar and egg thoroughly. Stir in orange juice and rind.
• Sift dry ingredients into wet ingredients and blend together.
• Drop rounded teaspoonfuls of dough about 2" apart on ungreased baking sheet.
• Bake 8-10 minutes or until delicately browned on edges.
• Remove from cookie sheets and cool completely. Store in an airtight container.

Steps:

• PREHEAT oven to 350°F.
• COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Beat in egg and orange peel. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.
• BAKE for 10 to 12 minutes or until edges are light golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a medium bowl, cream together the margarine, sugar and sour cream until smooth. Beat in the eggs one at a time, then stir in 3 tablespoons orange zest. Combine the flour, baking powder, baking soda and salt; stir into the sugar mixture alternately with 2/3 cup orange juice. Drop by teaspoonfuls onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely. In a small bowl, stir together the melted margarine, confectioners' sugar and 1 tablespoon orange zest. Mix remaining orange juice in 1 tablespoon at a time until desired consistency is reached. Spread over cooled cookies.

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Lightly grease cookie sheets.
• In a medium size mixing bowl, mix together 3 teaspoons baking powder and 3 1/4 cups flour.
• Beat together brown sugar and shortening then add eggs, orange rind and vanilla. Mix in flour mixture, alternating the flour mixture and sour milk until all is blended. Drop dough by teaspoonful onto cookie sheets.
• Bake 12-15 minutes. Let cool and frost cookies.
• To Make Frosting: Mix together powdered sugar, 1 teaspoon butter and enough orange juice mixed in to make it able to spread over cooled cookies.

Steps:

• Butter 3 baking sheets. Combine dried sweetened cranberries and orange juice in small bowl. Let stand until dried cranberries soften slightly, stirring occasionally, about 30 minutes.
• Whisk all purpose flour, ground cinnamon, baking powder, ground ginger, baking soda, and salt in medium bowl until just blended.
• Position rack in center of oven and preheat to 350°F. Using electric mixer, beat room-temperature butter and golden brown sugar in large bowl until smooth. Add 1 egg, minced ginger, vanilla extract, and grated orange peel and beat until well blended, about 2 minutes. Beat in flour-spice mixture. Stir in chopped walnuts, chopped pistachios, coarsely chopped fresh or frozen cranberries, and dried cranberries with any juices that have accumulated.
• Drop cookie dough by rounded tablespoonfuls onto prepared baking sheets, spacing tablespoonfuls about 1 1/2 inches apart. Bake cookies, 1 baking sheet at a time, until golden and almost firm to touch in center, about 18 minutes. Cool cookies on baking sheets 5 minutes. Transfer to racks; cool cookies completely. (Cookies can be made 2 days ahead. Store cookies in airtight container at room temperature.)

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:

• cream butter and sugar.
• add eggs
• add finely grated zest
• add vanilla
• beat all til fluffy
• sift dry ingredients
• add to creamed mixture alternalely with buttermilk.
• beating after each addition
• drop onto cookie sheet
• bake in 350 degree oven for 10 to 13 minutes
• while cookies are warm frost with icing
• mix icing all together.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line baking sheets with parchment paper.
• Beat the shortening, white sugar and eggs together until light and fluffy. Beat in the buttermilk, orange juice and grated orange zest.
• Combine the flour, baking powder, salt and baking soda. Stir the flour into the shortening mixture and mix until combined. Drop rounded tablespoonfuls of dough 2 inches apart onto the prepared baking sheets.
• Bake at 350 degrees F (175 degrees C) for 10 minutes. While still warm spread with orange icing.
• To Make Orange Icing: Combine the butter or margarine, confectioners' sugar and orange juice concentrate and beat until smooth. Add more orange juice concentrate if necessary to reach the desired consistency.

Steps:

• Preheat oven to 325°. In a bowl, cream shortening and sugar. Beat in egg yolks and buttermilk. Sift together flour, baking powder, soda and salt; add to creamed mixture alternately with orange juice and zest. Add egg whites and beat until smooth. , Drop by rounded teaspoonfuls onto greased cookie sheets. Bake until set, about 10 minutes. Remove to wire racks to cool completely., For icing, combine all ingredients and beat until smooth. Frost cooled cookies.

Steps:

• In a large bowl, combine the cake mix, eggs, oil, orange zest and extract. Fold in coconut. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. , Bake at 350° for 8-10 minutes or until bottoms are golden brown. Remove to wire racks to cool. In a small bowl, combine icing ingredients until smooth. Drizzle over the cooled cookies.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the sugar and shortening. Beat in eggs, one at a time. Combine the flour, baking powder, baking soda and salt, stir into the creamed mixture. Finally, stir in the milk, orange juice and orange zest. Drop by heaping spoonfuls onto an ungreased cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven, until the edges turn golden. Remove from baking sheet to cool on wire racks.

Steps:

• Preheat oven to 350 degrees. Grease cookies sheets.
• Mix together flour, baking powder, baking soda and salt. Stir 1/2 cup orange juice and 1 teaspoon orange zest into the flour mixture.
• Cream shortening and 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 - 10 minutes.
• Make the icing: Mix confectioners' sugar and 2 tablespoons butter together until smooth. Pour 2 tablespoons orange juice and 1 teaspoon orange zest into the sugar and butter mixture, mix well. When the cookies have cooled, spread the icing generously over the tops of the cookies.
• Tip: I often use fresh squeezed orange juice and fresh orange zest. When using fresh orange zest, I usually double the amount to 2 teaspoons.