Spiced Orange Crumble Cookies Recipes

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SPICED PLUM CRUMBLE

This traditional crumble recipe comes with a winter twist. It uses plums spiced with cinnamon, nutmeg, and orange. Serve hot with cream or custard.

Provided by TheBritishBaker

Categories     Plum Recipes

Time 45m

Yield 8

Number Of Ingredients 9



Spiced Plum Crumble image

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Place plums in a baking dish. Add 1/4 cup sugar, orange zest, orange juice, cinnamon, and nutmeg; toss to mix.
  • Bake in the preheated oven for 5 minutes.
  • Meanwhile, combine flour and salt in a mixing bowl. Add chilled butter and rub it in with your fingertips until the mixture resembles bread crumbs. Stir in remaining sugar.
  • Remove plums from the oven and scatter topping evenly over top. Return to the oven and bake until golden brown, 25 to 30 minutes. Serve hot.

Nutrition Facts : Calories 290.5 calories, Carbohydrate 47.5 g, Cholesterol 26.3 mg, Fat 10.6 g, Fiber 5.4 g, Protein 4.8 g, SaturatedFat 7.2 g, Sodium 20.8 mg, Sugar 25.1 g

2 pounds plums, pitted and halved
½ cup white sugar, divided
1 small orange, zested and juiced
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 ¾ cups whole wheat flour
2 tablespoons whole wheat flour
1 pinch salt
7 tablespoons cold unsalted butter, cut into chunks

ORANGE BUTTER COOKIES

The most common mistakes made by home bakers, professionals say, have to do with the care and handling of one ingredient: butter. Creaming butter correctly, keeping butter doughs cold, and starting with fresh, good-tasting butter are vital details that professionals take for granted, and home bakers often miss.

Provided by Julia Moskin

Categories     snack, cookies and bars, dessert

Time 1h

Yield About 4 dozen cookies

Number Of Ingredients 13



Orange Butter Cookies image

Steps:

  • Position two oven racks in top and bottom third of oven. Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.
  • In a bowl, whisk flours, baking soda and salt together. In a mixer, cream together the sugar, butter and orange zest at medium speed until light and smooth, about 3 minutes. Scrape down the sides of bowl frequently. Add egg and mix. Add one egg yolk and mix. Add remaining egg yolk and mix. Stir in dry ingredients just until combined.
  • Scoop tablespoons of dough onto parchment, leaving more than 1 inch between cookies. Press each one down lightly with 2 fingers to flatten to a thickness of 1/2 inch. Leave any ridges and valleys on top of cookie intact, but smooth the edges.
  • Bake about 15 minutes, rotating cookie sheets halfway through. Cookies should be pale but baked all the way through. Cool on sheets 5 minutes, then transfer to a rack and cool before storing in airtight containers up to 1 week.
  • When ready to serve, make icing: Bring a small pot of water to a boil. Peel orange, being careful to remove only outer orange zest, and cut into thin strips. Blanch in boiling water 1 minute; drain. Sift confectioners' sugar into a bowl. Whisk in 2 tablespoons milk. Whisk in more milk if needed to make mixture thin enough to spread. Add extract, salt and zest, and whisk to combine.
  • Place cookies on a rack and drizzle icing over each one (make sure there is some orange zest in each spoonful). Icing will settle into cookie crevices; let harden.

Nutrition Facts : @context http, Calories 108, UnsaturatedFat 1 gram, Carbohydrate 17 grams, Fat 4 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 61 milligrams, Sugar 9 grams, TransFat 0 grams

1 3/4 cups unbleached all-purpose flour
1 2/3 cups cake flour or more all-purpose flour (cake flour gives a finer texture)
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 1/4 cups granulated sugar
1 cup (2 sticks) cold unsalted butter
2 packed teaspoons freshly grated orange zest
1 large egg plus 2 large egg yolks, at room temperature
1 orange
1 1/2 cups confectioners' sugar
2 to 4 tablespoons whole milk
2 drops almond or vanilla extract
Pinch fine salt

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