Date And Orange Drop Cookies Recipes

ORANGE DROP COOKIES II

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.

DATE AND ORANGE DROP COOKIES

Steps:

• Sift flour, baking soda & salt together 3 times. Add dates & walnuts.
• Cream shortening & then blend in brown sugar, then add egg and beat well.
• Stir in orange rind to the shortening mixture.
• Add the flour mixture, combining until well mixed.
• Drop dough by spoonful, well apart on greased cookie sheet.
• Bake at 350F for 10 minutes.

ORANGE RICOTTA COOKIES

Steps:

• Cream together the ricotta, granulated sugar, butter and egg and in the bowl of a stand mixer fitted with the paddle attachment. Add the flour, baking powder, vanilla and orange zest and mix on low until a smooth dough forms. Refrigerate until firm, 1 hour.
• Preheat the oven to 350 degrees F, and line 2 baking sheets with parchment paper or silicone baking mats.
• Scoop tablespoon-sized balls of dough and arrange them 2 inches apart on the prepared baking sheets. Bake, rotating halfway through, 15 minutes. Let cool on baking sheets, 20 minutes.
• In a small bowl, whisk together the confectioners' sugar and milk until a smooth glaze forms. Dip the tops of cooled cookies, and let sit until the glaze hardens.
• Cookies can be stored in an airtight container for 5 days, or frozen for 3 weeks.

ORANGE COOKIES

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.

DATE AND NUT COOKIES

Steps:

• Preheat oven to 350 degrees, with racks in upper third and middle. In a medium bowl, whisk together flour and baking powder. Add dates, pecans, and raisins, and stir with a wooden spoon until fruit and nuts are coated. In a small bowl, whisk together eggs, 1/2 cup sugar, oil, lemon juice, vanilla, and salt. Add to flour mixture and stir until combined.
• In another small bowl, stir together 2 tablespoons sugar and cinnamon. Drop dough by rounded tablespoons, 1 inch apart, onto parchment-lined baking sheets. Sprinkle with cinnamon sugar. Bake until cookies are golden at edges, about 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks and let cool completely.

DATE DROP COOKIES

Steps:

• Preheat oven to 350 F.
• In large bowl, combine first 4 ingredients; beat well.
• (Lightly spoon flour into measuring cup; level off.) Add flour and soda; mix well.
• Stir in dates and nuts.
• Drop by teaspoonfuls, 2 inches apart, onto ungreased cookie sheets.
• Bake 10 to 15 minutes until golden brown.

ORANGE DROP COOKIES I

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Lightly grease cookie sheets.
• In a medium size mixing bowl, mix together 3 teaspoons baking powder and 3 1/4 cups flour.
• Beat together brown sugar and shortening then add eggs, orange rind and vanilla. Mix in flour mixture, alternating the flour mixture and sour milk until all is blended. Drop dough by teaspoonful onto cookie sheets.
• Bake 12-15 minutes. Let cool and frost cookies.
• To Make Frosting: Mix together powdered sugar, 1 teaspoon butter and enough orange juice mixed in to make it able to spread over cooled cookies.

DATE DROP COOKIES

Steps:

• Preheat the oven to 350ºF.
• Combine the flour, baking powder, spices and salt.
• In a large bowl, cream the vegetable shortening and sugar. Beat in the eggs one at a time. Gradually blend in the dry ingredients. Fold in the dates and walnuts.
• Drop the dough by spoonfuls 2 inches apart onto ungreased baking sheets.
• Bake for 12 to 15 minutes, until lightly colored. Transfer to wire racks to cool.

DATE AND WALNUT COOKIES

Steps:

• Heat oven to 350 degrees. Line one or more baking sheets with parchment. Place flour in a bowl and whisk in the salt, cinnamon and cloves. Set aside.
• Cream butter and brown sugar together by hand or in an electric mixer. Beat in eggs. The mixture will not be smooth. Dissolve the baking soda in 1 tablespoon hot water and stir it in. Stir in the dates and nuts. The batter will be heavy and not easy to mix. Work in the flour mixture, about a third at a time. If your electric mixer has a dough hook, use it for working in the flour.
• Scoop heaping teaspoons of batter onto prepared baking sheet or sheets, making craggy mounds about 1 1/2 inches in diameter. Space them about 1 1/2 inches apart; the cookies will not spread very much. (Alternatively, for neater cookies, you can roll the batter into balls between your palms, then lightly press them down with the back of a spoon or the tines of a fork.) Allow to sit at room temperature 30 minutes to 1 hour before baking. Depending on the size of your oven and your baking sheets, you can form the cookies ready to bake on sheets of parchment paper on your countertop, then transfer them to baking sheets in shifts.
• Bake 15 to 20 minutes, until nicely browned. Let cool, then dust with sifted confectioners' sugar. If you plan to freeze some of the cookies, do not dust them with confectioners' sugar; wait until after they thaw.

DATE DROPS

Steps:

• In a bowl, cream the butter and brown sugar. Beat in eggs, milk and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in oats, dates and nuts. , Drop by rounded teaspoonfuls 1 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until edges are lightly browned and tops are firm to the touch. Cool on wire racks.