Viennese Orange Kisses Recipes

Steps:

• Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment. Put the butter and icing sugar in a large bowl and beat with an electric hand whisk for about 5 mins until pale and fluffy. Add the vanilla extract and beat again until fully incorporated.
• Sift in the flour, cornflour and baking powder, and fold into the mixture using a spatula until combined (the dough should have a tacky consistency). Spoon the dough into a piping bag fitted with a large star-shaped nozzle. If all the mixture doesn't fit, do it in 2 batches.
• Pipe swirly circles 5cm diameter onto 2 baking sheets making sure there are 3cm spaces between each swirl.
• Bake for 10-12 mins, swapping the trays over halfway through the cooking time so the biscuits are evenly baked, until pale golden and cooked through. Leave to cool on the baking sheets for a few mins, then transfer to wire racks.
• While the biscuits cool, make the filling. Put the softened butter in a large mixing bowl and add the icing sugar. Stir together initially with a wooden spoon then switch to electric beaters or a whisk to get the buttercream fluffy and smooth. Add the vanilla extract and beat once more to combine. Transfer the buttercream to a piping bag and snip off the end.
• Turn the biscuits over so their flat side is facing up then pipe buttercream over half of the biscuits and spread a little jam on the rest. Sandwich a jam covered biscuit together with a buttercream one and repeat until all the biscuits are used up.

Steps:

• Cream butter, sifted icing sugar and rind till fluffy, Add cornflour mix well. Add sifted flours gradually, beat well till smooth.
• Fill into a piping bag with star tube and pipe 2.5cm stars onto lightly greased oven trays, Bake in mod oven for 15 minutes until pale golden brown. Cool on racks.
• Sandwich cookies together in pairs with orange cream filling, dust with icing sugar.
• Orange Cream, beat soft butter with sifted icing sugar till smooth, add a few drops orange food colour and orange juice.

Steps:

• Remove dough from your machine after the dough or manual cycle is completed.
• Turn dough out onto a lightly floured surface and form a large ball.
• Divide into 16 portions.
• Form into balls, and coat each ball with softened butter.
• Roll in orange-sugar mixture.
• Place 8 balls into a 9" pie pan.
• Allow to rise until dough doubles, about one hour.
• Bake at 350 degrees or until just golden brown.
• Success HInts: Use only the orange portion of the orange rind.

Steps:

• Preheat oven to 350.
• Grease two, 12 cup mini muffin pans and set aside.
• In a large mixing bowl, combine flour, butter, and sugar. Beat at medium speed until mixture resembles coarse crumbles.
• Add sour cream and vanilla. Beat at low speed until soft dough forms.
• Shape dough into 1 inch balls. Place 1 ball into each prepared muffin cup.
• Bake for 20 to 25 minutes or until edges are golden brown.
• Remove from oven and immediately press kiss into center of each cookie. Let cool in pan 1 minute. Transfer to wire racks to cool completely.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Combine flour and ground almonds; gradually add to creamed mixture and mix well. Cover and refrigerate 1 hour. , Preheat oven to 350°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-1/4-in. round cookie cutter. Place 2 in. apart on ungreased baking sheets. Bake 7-9 minutes or until edges are lightly browned. Remove to wire racks to cool completely., Spread jam on the bottoms of half of the cookies; top with remaining cookies. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip half of each sandwich cookie into chocolate mixture; allow excess to drip off. Place on waxed paper until set. Store in an airtight container.

Steps:

• Preheat oven to 350 degrees.
• Spray a loaf pan with non-stick spray.
• Stir ingredients for streusel in a bowl until crumbly and set aside.
• Stir flour, sugar, baking powder, and salt in a large bowl until well blended.
• Beat eggs in a medium bowl with a fork, add in butter and milk to combine.
• Add to flour mixture and fold in with a spatula just until dry ingredients are moistened.
• Spoon half the batter into the loaf pan spread to cover bottom.
• Sprinkle with half the apples and half of the streusel.
• Spoon on remaining batter spreading to cover.
• Sprinkle with the 1/2 of the remaining streusel and apples and then top with the rest of the streusel.
• Bake 1 hour to 1 hour and 20 minutes or until a toothpick inserted comes out clean.
• Cool in pan 10 minutes.
• Run knife to loosen edges and place cake streusel side up on a cooling rack.

Steps:

• Preheat oven to 375 degrees.
• Cream together butter, sugar and vanilla in a large bowl until fluffy.
• Gradually add in the flour and chopped pecans.
• Take about 1 Tbs.
• of the dough and roll into a ball.
• Press the dough down in the palm of your hand.
• Take a Hershey's Kiss and place it in the middle of your dough.
• Bring the sides of the dough up and around the Hershey's Kiss.
• Once the candy is completely surrounded by the dough, roll it again in the palm of your hands until a ball forms.
• Repeat this step until you use all of your candy or until all of your dough is gone.
• Place cookies on an un-greased cookie sheet and bake for only 10-11 minutes.
• Once cookies are completely cooled, roll them in the powdered sugar and ENJOY!