CRANBERRY ORANGE SANDWICH COOKIES
My sweet-tart cookies make a terrific addition to a holiday dessert tray. I love the creamy orange filling.-Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 1-1/2 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, orange juice concentrate and orange zest. In another bowl, whisk flour, cornstarch, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in cranberries., Shape level tablespoons of dough into balls; place 2 in. apart on ungreased baking sheets. Coat bottom of a glass with cooking spray, then dip in flour. Press cookies with bottom of glass to flatten, redipping in flour as needed. Bake 8-10 minutes or until edges are golden brown. Remove from pans to wire racks to cool completely., In a small bowl, beat butter, orange juice concentrate, orange zest and vanilla until light and fluffy. Gradually beat in confectioners' sugar. Spread filling on bottoms of half of the cookies; cover with remaining cookies., Freeze option: Freeze shaped balls of dough on baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. Prepare, bake and fill cookies as directed.
Nutrition Facts : Calories 266 calories, Fat 11g fat (7g saturated fat), Cholesterol 37mg cholesterol, Sodium 150mg sodium, Carbohydrate 42g carbohydrate (32g sugars, Fiber 1g fiber), Protein 2g protein.
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.
PECAN LACE SANDWICH COOKIES WITH ORANGE BUTTERCREAM
Categories Nut Dessert Bake Christmas Orange Pecan Fall Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 18
Number Of Ingredients 12
Steps:
- For cookies:
- Position rack in center of oven and preheat to 350°F. Line 2 baking sheets with parchment paper. Stir butter, sugar, and corn syrup in heavy medium saucepan over low heat until melted and smooth. Bring to boil over medium-high heat, stirring constantly. Remove from heat. Stir in flour. Add nuts and vanilla; stir to combine.
- Drop dough by teaspoonfuls onto prepared baking sheets, spacing 2 inches apart. Bake cookies, 1 sheet at a time, until bubbling and lightly browned, about 11 minutes. Cool on sheets 10 minutes. Transfer to rack; cool completely.
- For filling:
- Whisk all ingredients in medium bowl until smooth. Spread 1 teaspoon filling onto bottom of 1 cookie. Top with second cookie, bottom side down, pressing lightly to adhere. Repeat with remaining cookies. (Can be made 2 days ahead. Store between sheets of waxed paper in airtight container at room temperature.)
ORANGE COOKIES
Dozens of these citrusy delights travel along with me to the school and church functions I attend during the holidays. The abundant orange flavor is refreshing.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 12 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in the buttermilk, eggs, orange juice and zest. Combine the dry ingredients; gradually add to the creamed mixture and mix well. , Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10 minutes or until lightly browned. Remove to wire racks to cool. , For icing, combine the confectioners' sugar, orange extract and enough orange juice to achieve desired consistency. Spread over cooled cookies.
Nutrition Facts : Calories 93 calories, Fat 3g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 29mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
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