Best Orange Meltaway Cookies Recipes

ORANGE CRANBERRY MELTAWAY COOKIES

Steps:

• Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
• Place the dried cranberries in a small bowl and cover with water. Allow them to soak for 5-10 minutes.
• In the bowl of your stand mixer, fitted with the paddle attachment mix the butter and sugar on medium speed for 2 minutes. Add in the zest, egg, vanilla, and baking soda. Mix for 1 minutes until combined, scraping down the sides of the bowl as necessary.
• Turn the mixer to low and mix in the flour until just combined.
• Drain the cranberries and pat dry. Add the into the dough and stir until evenly incorporated.
• Using a medium (2- tablespoon) cookie scoop, portion the dough onto the prepared baking sheet 2 inches apart. Bake for 8-10 minutes, until the edges are slightly golden, being careful not to over bake.
• Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
• Whisk together the powdered sugar and orange juice in a medium bowl. Drizzle 1 teaspoon of the glaze onto each cookie and allow the glaze to set.

CRANBERRY ORANGE MELTAWAYS

Steps:

• 1. Preheat oven to 350 degrees. In a large bowl, combine both sugars , butter and oil; blend well. Add orange peel vanilla and egg and blend well. Add all dry ingredients and mix well. Stir in cranberries.
• 2. Drop by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake at 350 degrees for 10-15 minutes or until the bottoms are light golden brown. Cool 1 minute then remove from cookie sheet. Then cool 15 minutes more and coat with powered sugar.

ORANGE CHOCOLATE MELTAWAYS

Steps:

• Place chocolate chips in a bowl; set aside. In a saucepan, bring cream and orange zest to a gentle boil; immediately pour over chips. Let stand for 1 minute; whisk until smooth. Add extract. Cover and chill for 35 minutes or until mixture begins to thicken. , Beat mixture for 10-15 seconds or just until it lightens in color (do not overbeat). Spoon rounded teaspoonfuls onto waxed paper-lined baking sheets. Cover and chill for 5 minutes. , Gently shape into balls; roll half in nuts. In a microwave; melt chocolate and shortening; stir until smooth. Dip remaining balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in the refrigerator.