Orange Butter Cookies Recipes

ORANGE BUTTER COOKIES

Steps:

• In a large bowl, beat the butter, brown sugar, orange extract and orange rind until fluffy.
• Stir in the flour to make a make a soft dough.
• Turn out onto a floured surface; roll into a 1 1/2-inch diameter roll. (stated as printed in recipe). Note: I think it should mean a 10 x 8-inch rectangle and when rolled it will equal about 1 1/2-inch diameter roll.
• Wrap in plastic wrap; refrigerate until firm -- about 2 hours.
• Cut log into 1/4-inch slices and place on parchment lined or greased rimless baking sheets.
• Brush with beaten egg; sprinkle with sugar.
• If using a convection oven, preheat to 275 degrees. Bake on top, middle and bottom racks. Bake about 30 minutes or until lightly browned.
• If using a conventional oven, preheat to 300 degrees.
• Bake on top and bottom thirds of oven; switching and rotating pans halfway through. Bake 30-35 minutes or until lightly browned.

GRANDMA BRUBAKER'S ORANGE COOKIES

Steps:

• Preheat oven to 325°. In a bowl, cream shortening and sugar. Beat in egg yolks and buttermilk. Sift together flour, baking powder, soda and salt; add to creamed mixture alternately with orange juice and zest. Add egg whites and beat until smooth. , Drop by rounded teaspoonfuls onto greased cookie sheets. Bake until set, about 10 minutes. Remove to wire racks to cool completely., For icing, combine all ingredients and beat until smooth. Frost cooled cookies.

CHOCOLATE DIPPED ORANGE BUTTER COOKIES

Steps:

• 1. Heat oven to 375. In large bowl, combine sugar and butter until light and fluffy. Add vanilla and egg; blend well.
• 2. Stir in flour, baking powder, salt and orange zest.
• 3. Roll dough into 1" balls and place 2" apart on ungreased cookie sheet. Flatten with the bottom of a glass dipped in sugar.
• 4. Bake at 375 for 6-8 minutes or until edges are lightly browned. Cool for 1 minute and transfer to cooling rack to let cool completely.
• 5. Combine glaze ingredients and melt in microwave. To do this, heat for 1 minute; stir. Heat for 30 seconds; stir. Repeat heating for 30 second intervals until most chips are melted, stirring in between each cycle.
• 6. Dip 1/2 of each cookie into the glaze.
• 7. Shake off excess and place dipped cookies on a cookie sheet that has been lined with wax paper.
• 8. Chill in fridge until glaze is set; about 10 minutes.

FRESH ORANGE BUTTER COOKIES

Steps:

• Blend orange and lemon peels with softened butter or margarine.
• Mix in salt and sugar.
• Beat in egg and orange juice.
• Stir in flour.
• Mix well.
• Chill dough until stiff enough to handle,the shape into 1 inch balls.
• Place 2 inches apart onto ungreased cookie sheets.
• Bake in preheated oven at 375 for 10-12 minutes.
• Cool on wire racks.

ORANGE BUTTER COOKIES

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.

ORANGE BUTTER COOKIES

Steps:

• 1. Preheat oven 340 convection bake (use higher temp for regular bake)
• 2. Mix together butter, 1/2 cup sugar and orange zest, reserving orange for juice later in recipe, then eggs and vanilla. Scrape bowl and mix briefly. Add flour until just mixed, turn out on counter and knead once or twice to make sure it has come together in a cohesive mass.
• 3. Divide dough into thirds. Put dough in plastic bag. Use one third at a time and roll out to about 1/4 inch. Use cookie cutters and cut into your favorite shapes.
• 4. Bake 340 convection bake for 10 minutes (will take longer on regular bake also use 350 for regular bake). Edges should be lightly browned when taken out. Cool on a cookie rack
• 5. Make glaze from reserved Valencia orange juice. Start with 2 T of juice and add about a cup of powdered sugar until a thick glaze is formed. Spread glaze on cookies with a butter knife. Let dry overnight. Store in airtight container.

ORANGE & LEMON BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F. Line two cookie sheets with Reynolds® Parchment Paper; set aside.
• Beat the butter and sugar in a large bowl using an electric mixer about 2 minutes or until light and fluffy. Add the egg, orange peel, lemon peel, and vanilla and beat until well blended.
• Combine the flour, baking powder, and salt in a medium bowl. Add half of flour mixture to the butter mixture, beating until just combined. Add the milk. Beat about 10 seconds. Beat in the remaining flour mixture until just combined.
• Drop tablespoon-size mounds of dough on prepared cookie sheets.
• Bake 8 to 10 minutes or until set and the bottoms are browned. Transfer the cookies on the parchment paper to a wire rack; cool completely.
• Drizzle with Citrus Glaze to serve.
• Citrus Glaze: In a small bowl combine melted butter and orange juice. Add powdered sugar; beat until smooth. If necessary, add more orange juice, 1/2 teaspoon at a time, to make drizzling consistency. Drizzle over cookies.