Orange Sugar Bells Recipes

Steps:

• In a large bowl, cream butter, sugar and salt until light and fluffy, 5-7 minutes. Beat in egg, orange zest, orange juice and extract. Gradually beat in flour., Divide dough in half. Shape each into a disk. Cover and refrigerate 1 hour or until firm enough to roll., Preheat oven to 375°. On a floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. cookie cutter. Place 1 in. apart on greased baking sheets., Bake until edges are light brown, 8-10 minutes. Remove from pans to wire racks to cool completely., In a small bowl, mix confectioners' sugar, milk and, if desired, food coloring until smooth. Pipe or spread over cookies; let stand until set.

Steps:

• In large bowl beat shortening and butter or margarine until butter is softened. Add the sugar and beat until fluffy.
• Add the egg, milk, orange peel, and vanilla and beat until well mixed. Add flour and baking powder and mix well.
• Cover and chill about 30 minutes or until easy to handle.
• Shape dough into two 8-inch long rolls. Wrap in plastic wrap and chill for several hours or overnight.
• Preheat oven to 350 degrees F.
• Cut rolls into 1/4-inch slices. Place on ungreased cookie sheet.
• On the bottom half of each slice, place a cherry for the bell clapper. Fold in the sides of the slice, overlapping at the top and slightly covering cherry. Pinch in the sides to form a bell shape.
• Bake for 12-14 minutes or until done. Remove and cool on wire rack.

Steps:

• Scrub oranges under hot running water and dry well. Finely grate zest into a bowl. Add sugar and stir to combine. Store in an airtight container in the refrigerator.

Steps:

• Heat oven to 350°F. Spray cookie sheets with cooking spray. In large bowl, beat brown sugar and butter with electric mixer on medium speed until creamy. Beat in vanilla bean paste and egg. On low speed, gradually beat in flour, baking soda, salt and cinnamon.
• Divide dough in half. On floured surface, roll each half to 1/4-inch thickness, using lightly floured rolling pin. Cut dough with floured 3-inch bell-shaped cookie cutter. On cookie sheets, place cutouts 1 inch apart.
• Bake 10 to 12 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
• In medium microwavable bowl, microwave frosting on High 30 seconds or just until pourable. Dip tops of cookies in frosting, allowing excess to drip off. Sprinkle with assorted sugars. Let stand on cooling rack until firm.