Orangejuicecookies Recipes

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.

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:

• 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:

• Cream crisco and sugar until well blended, add eggs, mix well, then the extract & orange juice,blend in, then add the baking powder and baking soda, mixing well, finally adding the flour mixing well. Bake at 450 degrees. Preheat oven prior to baking. Bake for 5-6 minutes. Can leave in a minute longer for a very slightly browned cookie. Do Not Overbake, or they will be no good, as this is not a moist type of cookie.
• Drop by teaspoonful fairly closely set, as they do not really expand out. Depending upon "your teaspoonful size" you will get several dozen of these. Or you can roll pscs. into small logs and then spiral.
• Glaze:.
• Melt the butter in medium pan, adding all the other ingredients, whisking until sugar melts and it is heated through. Consistency should not be too loose nor too thick, should coat cookie evenly without a great deal of dripping. You can add additional small amounts of confectioners sugar if necessary to thicken a bit more.
• Apply glaze with spoon or dipping into the pan, and immediately sprinkle with the colored sprinkles. Let Dry.
• Note: I have on many occasions added an extra teaspoon of extract and a tad bit more of orange juice to both the cookie mix and the glaze for extra flavor. Hope you enjoy this little bit of Italian flavor!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Beat butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Stir egg white and applesauce into butter mixture until just combined into a dough. Add orange juice with pulp and orange zest to the dough; stir.
• Mix flour, oats, walnuts, baking soda, cream of tartar, and cinnamon in a separate bowl; fold into the dough until evenly incorporated.
• Drop by heaping tablespoon onto prepared baking sheets.
• Bake in preheated oven until bottom of cookies are lightly browned, 10 to 12 minutes. Cool on baking sheets 2 to 3 minutes before moving to wire racks to cool completely.

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.

Steps:

• Make dough:
• Whisk together flour, zest, cardamom, and salt.
• Beat butter and sugar with an electric mixer until pale and fluffy, then beat in yolk and cream. At low speed, mix in flour mixture in 3 batches just until a dough forms. Quarter dough and form each piece into a 6-inch disk, then chill, wrapped separately in plastic wrap, until firm, 2 to 3 hours.
• Cut and bake cookies:
• Preheat oven to 350°F with rack in middle.
• Roll out 1 piece of dough between sheets of parchment paper into an 11-inch round (1/8 inch thick). Slide dough in parchment onto a tray and chill until firm, about 15 minutes.
• Cut out as many cookies as possible with cookie cutter (chill dough again if necessary), reserving and chilling scraps. Transfer cookies to a parchment-lined large baking sheet, arranging them 1 inch apart.
• Bake until edges are golden-brown, 9 to 12 minutes. Cool on baking sheet 5 minutes, then slide cookies, still on parchment, onto a rack to cool completely.
• Make more cookies with remaining dough and scraps (reroll only once) on cooled freshly lined baking sheets.
• If icing cookies and coloring icing, transfer small batches to small bowls, 1 for each color, and tint with food coloring. Spoon each color of icing into separate sealable bags, pressing out excess air, and snip an 1/8-inch opening in 1 bottom corner of each bag. Pipe icing onto a plate to test consistency. If too thick, thin a small batch with a few drops of orange juice.
• Decoratively pipe icing onto cookies, then sprinkle with decorative sugar (if using) and let dry completely, about 1 hour (depending on humidity).