Orangechocolatechunkcookies Recipes

Steps:

• Heat oven to 350°F. In large bowl, beat sugars, butter, shortening, orange peel, orange juice, vanilla and egg with electric mixer on medium speed, or mix with spoon, until creamy. Stir in flour, baking soda and salt. Stir in chocolate chunks and orange candies.
• Drop dough by 1/4 cupfuls about 3 inches apart onto ungreased large cookie sheet.
• Bake 12 to 16 minutes or until light golden brown. Cool 3 minutes; remove from cookie sheet to wire rack.

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl combine flour, baking soda, salt and grated orange rind.
• Mix well and set aside.
• In a large bowl blend sugars with electric mixer at medium speed.
• Add melted margarine and beat well to combine.
• Add eggs, orange extract and orange juice, and beat well.
• Add flour mixture, blending just until combined.
• Stir in chocolate chunks.
• Drop by tablespoons onto foil lined cookie sheets, 1 1/2" apart.
• Bake for 12-15 minutes until cookies are slightly brown along edges.
• Transfer cookies to a rack to cool.

Steps:

• In a large mixing bowl, beat butter with electric mixer on medium to high speed for 30 seconds. Add sugar. Beat until combined, scraping sides of the bowl occasionally. Beat in egg yolk and orange peel. Beat in as much flour as you can with the mixer. Stir in any remaining flour.
• On a lightly floured surface, roll dough to 1/2 inch thickness. Using a 1 1/2-inch round cookie cutter, cut into rounds. Press your thumb into center and fill with 1/4 teaspoon orange marmalade.
• Bake on parchment-lined baking sheets in a 375-degree oven for about 12 minutes or until edges are lightly browned. Transfer to a wire rack and let cool. In a small saucepan, melt chocolate and shortening over low heat. Dip half of each cookie in chocolate mixture. Place cookies on rack to set.

Steps:

• Preheat oven to 350 degrees F. In a bowl sift the flour and baking soda. In a large bowl with an electric mixer cream butter with sugars until fluffy; add vanilla and mix well. Beat in egg and cream. On low speed gradually add flour mixture in 3 batches, heating until combined well. Stir in chocolate chips. Drop by heaping tablespoonfuls onto greased cookie sheets; flatten cookies slightly with back of a fork. Bake 12 to 13 minutes or until the edges are golden, (cookies will still feel soft). Cool for 2 minutes on cookie sheets, then remove to wire racks to cool completely.;

Steps:

• Preheat oven to 350°.
• Beat butter until light and fluffy.
• Add the sugar, egg, Tang and vanilla extract. Beat for another minute or so.
• Add remaining dry ingredients; mix well.
• Roll heaping tablespoons of dough into balls.
• Place 2 inches apart on a lightly greased baking sheet.
• Bake for 12-14 minutes or until tops are very lightly browned.
• Cool 5 minutes on sheet then transfer to wire racks to cool completely.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• Sift flour, baking powder and salt into and set aside. Cream butter, sugars, orange zest and vanilla extract together in a large bowl until light and fluffy.
• Add eggs one at a time beating well after adding each one. Add dry ingredients and stir until combined. Stir in chocolate chips and nuts and mix until well blended.
• Drop dough by slightly rounded tablespoonfuls 2 inches apart on cookie sheets. Flatten slightly. Bake cookies for 15 or 16 minutes or until golden. Cool on the cookie sheets.

Steps:

• Preheat oven to 325 degrees. Spread walnuts in a single layer on a ungreased cookie sheet and toast for 5-7 minutes. Stir occasionally to ensure even toasting. Remove from oven and let cool.
• In a large bowl, combine flour baking powder, baking soda, cloves. Set aside.
• In a food processor (or blender), combine the lemon and orange zest with the sugar. Process for several minutes, stopping to scrape down the sides. You want the zest to be chopped very fine and well incorporated into the sugar. Add the walnuts and canola oil and continue processing until the walnuts have been pureed into the sugar. Transfer to a small bowl.
• Place the butter into the food processor and mix for a minute until the butter is light and fluffy. Add the sugar, zest, walnut mixture, egg and egg yolk and either brandy or juice. Process just until these ingredients are well mixed into the butter.
• Gradually add in the flour, pulsing quickly after each addition. Use as little mixing time at this point as over-processing the dough toughens the cookie. Once mixed, divide dough into two balls, wrap each ball in wax paper and place in fridge for 90 minutes or longer.
• Preheat (or reheat) oven to 350 degrees. Prepare cookie sheets with a light brush of oil or cooking spray.
• Take one ball of dough and split in half. Return half to fridge while working with the other. With the half you are working with, pinch off a ball of dough about the size of a shelled walnut. Quickly roll into a rope about 4 to 6 inches long. Ropes can be shaped into rings, horseshoes or an 'S.' Place on cookie sheet 2 inches apart. If the dough warms and becomes difficult to handle, return it to the fridge and continue working with another piece of well-chilled dough.
• Bake cookies for 10 to 12 minutes until they are browned on the edges and just a little golden on the tops. Cool cookies on the baking sheet for 2 or 3 minutes before transferring to a cooling rack. Once fully cooled, dust with powdered sugar.

Steps:

• Preheat oven to 350*.
• in a large mixing bowl, cream the granulated sugar and the shortening for 3 minutes.
• add the eggs and continue beting until blended.
• add the milk, mixing thoroughly.
• sift together the flour, baking soda, and salt.
• add to the mixture.
• add the juice, rind and vanilla.
• then stir in the basil by hand.
• drop by heaping tspfuls onto greased cookie sheet, approximately 2" apart.
• bake for 10-12 minutes or until the top springs back when touched with your finger.
• remove to wire rack to cool.
• to make the frosting, combine all the ingredients except the pistachio nuts in a mixing bowl.and beat until smooth --
• the frosting should be rather thick, add more sugar as needed.
• spread a generous smear of frosting on each cookie and sprinkle on some pistachio nuts.
• pack the cookies in tins or plastic containers, using wax paper to serperate layers -- .

Steps:

• Heat oven to 350º.
• Beat 1 cup sugar, butter, 1 tablespoon grated orange peel and the egg in large bowl with electric mixer on medium speed, or mix with spoon.
• Stir in flour, cocoa, salt, baking powder and baking soda.
• Stir in pecans and chocolate morsels.
• Shape dough into 1 1/2-inch balls.
• Mix 1/3 cup sugar and 1 teaspoon grated orange peel.
• Roll balls in sugar mixture.
• Place about 3 inches apart on ungreased cookie sheet.
• Flatten to about 1/2-inch thickness with bottom of glass.
• Bake 9 to 11 minutes or until set.
• Cool slightly; remove from cookie sheet.
• Cool on wire rack.

Steps:

• Combine flour,soda and salt and sift 3 times.
• Cream the butter until it is light and lemon colored,add sugar gradually,beating after each addition.
• Add beaten eggs slowly to creamed mixture.
• Alternately add sifted ingredients and orange juice,beating until smooth after each addition.
• Add coconut.
• Drop by teaspoonfuls onto ungreased baking sheets.
• Sprinkle with coconut if desired.
• Bake at 400 for 10-12 minutes.
• Cool.

Steps:

• Heat oven to 325°F.
• In large bowl, beat butter, Truvia® Baking Blend, vanilla and egg with electric mixer on medium speed until smooth. Stir in flour, baking soda and orange peel until well mixed. Stir in chocolate chunks. Drop dough by tablespoonfuls onto ungreased cookie sheet. Flatten cookies slightly.
• Bake 13 to 15 minutes or until edges are light golden brown. Cool 1 to 2 minutes; remove from cookie sheet to cooling rack.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Very lightly grease a baking sheet.
• Beat white sugar, brown sugar, butter, shortening, vanilla extract, and orange juice together using an electric mixer in a mixing bowl until creamy. Add eggs 1 at a time, beating well after each addition.
• Combine flour, baking soda, salt, and orange zest in another bowl. Stir into butter mixture. Fold in chocolate chips lightly. Chill dough in the refrigerator for 20 minutes.
• Drop dough by rounded teaspoonfuls onto the prepared baking sheet.
• Bake in the preheated oven until light golden brown and still soft, but set in the middle, 8 to 10 minutes. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a cooling rack.