Best Tangy Orange Cookies Recipes
ICED ORANGE COOKIES
I usually make these bite-size orange cookies at Christmastime, when oranges in Florida are plentiful, but they're delicious any time of year. Every time I sniff their wonderful aroma, I remember my grandmother, who shared the recipe. -Lori DiPietro, New Port Richey, Florida
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 5-1/2 dozen.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 63 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 33mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
TANGY ORANGE COOKIES
Randomly came across this the other day...and just had to try them! Am I ever glad I did...The oranginess is amazing! And it has coconut which is awesome!
Provided by Wendy Rusch @AmmaWendy
Categories Cookies
Number Of Ingredients 13
Steps:
- Sift together flour, baking powder and salt, set aside. Cream butter, shortening and sugar in mixing bowl, add egg and beat well. Blend in dry ingredients gradually. Mix thoroughly, add orange juice concentrate and coconut, mix well. Drop by teaspoonful onto cookie sheets. Bake at 350 for 12-13 minutes. Frost while warm.
- Frosting...Mix together orange juice, water and powdered sugar and blend well. Drizzle over cookies while still warm.
- *I think these would be good with slivered almonds added. *I also think they would be good with 1 tsp of almond flavoring then too. *If you'd rather have just a hint of orange, use orange juice instead of the orange juice concentrate.
ORANGE DROP COOKIES II
These are from my Russian heritage and we use them for a Christmas treat.
Provided by Barb
Categories World Cuisine Recipes European Eastern European Russian
Yield 18
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- Mix together flour, baking powder, baking soda and salt. Stir 1/2 cup orange juice and 1 teaspoon rind into the flour mixture.
- Cream shortening and white sugar together. Mix egg into the sugar mixture thoroughly. Slowly blend flour mixture into the egg and sugar mixture. Drop by teaspoonful onto greased cookie sheet.
- Bake for 8 to 10 minutes.
- Make the icing: Mix confectioner's sugar and 2 tablespoons butter together until smooth. Pour 2 tablespoons orange juice and 1 teaspoon orange rind into the sugar and butter mixture, mix well. When the cookies have cooled spread the icing generously over the tops of the cookies.
Nutrition Facts : Calories 221.2 calories, Carbohydrate 33.2 g, Cholesterol 13.7 mg, Fat 9.3 g, Fiber 0.4 g, Protein 1.9 g, SaturatedFat 2.8 g, Sodium 126.6 mg, Sugar 22.2 g
TANGY ORANGE SNICKERDOODLES
My kids and I came up with this crazy cookie trying to invent something new. They love hot Tang with Cinnamon when they have colds or sore throats. That was our inspiration. I loved making snicker doodles with my Mom growing up, and now my kids love making them with me, and tweaking things a bit! This is a soft snicker doodle. My kids like their cookies soft. These cookies aren't too sweet, just right to have with a glass of milk. This recipe makes a large batch. I occasionally freeze half of the dough to use later. I hope you enjoy!
Provided by Tyffanie Perez @spyfferoni
Categories Cookies
Number Of Ingredients 18
Steps:
- Pre-heat oven to 375.
- In mixing bowl cream together the butter, shortening, zest, salt, Tang and vanilla. Beat in the sugar, then the eggs, one at a time, beating well after each addition.
- Whisk together the flour, nutmeg, baking soda, and baking powder. Add the flour mixture to the wet ingredients alternately with the sour cream/yogurt and orange juice, beginning and ending with the flour and adding the sour cream or yogurt in three additions.
- Combine the sugar, cinnamon and Tang powder in a small bowl.
- Let the dough chill for about 15 minutes. (We can't wait very long!) Then roll into balls and coat in the cinnamon-sugar mixture. Place on a cookie sheet about 2 inches apart. Slightly flatten with the bottom of a glass, or the palm of your hand.
- Bake for 10 minutes, or until there is a hint of golden at the edges. Cool for 5 minutes on a wire rack.
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