Orange Refrigerator Cookies Recipes

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ORANGE ICEBOX COOKIES



Orange Icebox Cookies image

Make and share this Orange Icebox Cookies recipe from Food.com.

Provided by grandma2969

Categories     Dessert

Time P1DT10m

Yield 3 1/2 dozen

Number Of Ingredients 12

1/2 cup butter, softened
1 cup sugar
1 large egg
1 tablespoon grated orange rind
1 3/4 cups flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 cup sugar
3 drops red food coloring
3 drops yellow food coloring
1/2 cup powdered sugar
2 tablespoons orange juice

Steps:

  • in large bowl, cream butter and sugar.add egg and orange rind.mix well.
  • sift together flour, salt and baking soda.
  • add to creamed mixture --
  • on a floured surface, knead dough till smooth --
  • shape into 2 rolls about 1 1/2" in diameter.and flatten tops to make an oval shape.
  • wrap in waxed paper and chill overnight.in refrigerator.
  • preheat oven to 375* --
  • grease and flour a cookie sheet.
  • add food coloring to 1/4 cup granulated sugar.
  • to make desired orange color.
  • roll dough in colored sugar and slice 1/4" thick.
  • arrange on cookie sheet and bake for 10-12 minutes.
  • to prepare ICING:.
  • mix powdered sugar and orange juice.
  • brush cookies with icing --
  • let cool.

Nutrition Facts : Calories 829.6, Fat 28.4, SaturatedFat 17.2, Cholesterol 130.2, Sodium 464.4, Carbohydrate 137.6, Fiber 1.9, Sugar 89.2, Protein 8.6

ORANGE-ROSEMARY ICEBOX COOKIES



Orange-Rosemary Icebox Cookies image

Provided by Food Network Kitchen

Time 4h

Yield about 36

Number Of Ingredients 9

Grated zest of 1 orange
2/3 cup granulated sugar
1/4 cup confectioners' sugar
1 tablespoon finely chopped fresh rosemary
1/2 teaspoon kosher salt
2 sticks unsalted butter, at room temperature
1 large egg, separated, plus 1 egg yolk
2 cups all-purpose flour
2 tablespoons sanding sugar

Steps:

  • Combine the orange zest, granulated sugar, confectioners' sugar, rosemary and salt in a food processor and process, scraping the bowl occasionally, until the mixture is sandy and turns orange, about 1 minute. Add the butter and process until creamy, 1 to 2 minutes. Add the egg yolks and process, scraping the bowl occasionally, until combined, about 1 minute. Add the flour and process until smooth, about 1 minute. (The dough will be very soft.)
  • Divide the dough between 2 sheets of plastic wrap. Using the plastic to help you, shape each into a 10-inch-long log. Wrap and refrigerate until firm but not hard, 1 hour.
  • Unwrap and reshape each into a smooth, even cylinder. Wrap again tightly and refrigerate until very hard, at least 2 hours or overnight.
  • Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Lightly beat the egg white in a small bowl. Unwrap 1 log and brush all over with some of the egg white, then sprinkle with 1 tablespoon sanding sugar. Using a sharp knife, slice into 1/4- to 1/2-inch-thick rounds. Arrange 2 inches apart on one of the prepared pans. Repeat with the second log of dough.
  • Bake, switching the pans halfway through, until the cookies are golden around the edges, 20 to 24 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely.

CRAN-ORANGE ICEBOX COOKIES



Cran-Orange Icebox Cookies image

These are among my family's favorite cookies around Christmas. The cran-orange flavor makes them special. -Nancy Rollag, Kewaskum, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 5 dozen.

Number Of Ingredients 11

1 cup butter, softened
1 cup sugar
1 large egg, room temperature
2 tablespoons 2% milk
1 teaspoon vanilla extract
3 cups all-purpose flour
1-1/2 teaspoons baking powder
2 teaspoons grated orange zest
2/3 cup chopped dried cranberries
1/4 cup chopped pecans
8 to 10 drops red food coloring, optional

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the egg, milk and vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well., Transfer 1 cup dough to a small bowl; stir in orange zest and set aside. To the remaining dough, add cranberries, pecans and, if desired, food coloring; divide in half., Line an 8x4-in. loaf pan with waxed paper. Press 1 portion of cranberry dough evenly into pan; top with orange dough, then remaining cranberry dough. Cover and refrigerate for 2 hours or until firm., Remove dough from pan; cut in half lengthwise. Cut each portion into 1/4-in. slices. Place 1 in. apart on lightly greased baking sheets., Bake at 375° until edges begin to brown, 8-10 minutes. Remove to wire racks. Store in an airtight container.

Nutrition Facts : Calories 90 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 41mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

ORANGE REFRIGERATOR COOKIES



Orange Refrigerator Cookies image

Found this recipe in a local cookbook, Southern Traditions. They are not hard to make and have a wonderful orange flavor. Great for anytime, but look real pretty on a Christmas tray. Cook time is mostly chill time.

Provided by Jellyqueen

Categories     Dessert

Time 3h10m

Yield 72 cookies

Number Of Ingredients 10

1/2 cup shortening
3/4 cup sugar
1 egg
2 tablespoons evaporated milk
1 1/2 tablespoons grated orange rind
1 teaspoon vanilla flavoring
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup pecan halves (about)

Steps:

  • Cream shortening and then gradually add sugar, beating until light and fluffy.
  • Add egg and beat well.
  • Add evaportated milk, orange rind and vanilla and beat well.
  • Combine flour, baking powder and salt.
  • Add to creamed mixture aznd beat well.
  • Shape dough into two 12"x2" retangles.
  • Place pecan halves, lengthwise, down the center of each rectangle.
  • Fold the sides of the dough tightly over the pecans.
  • Wrap logs in waxed paper and chill at least 2 hours.
  • Cut dough into 1/4 inch slices and place on an ungreased cookie sheet.
  • Bake at 350 degrees F for 5- 10 minutes or until lightly browned.
  • Cool cookies on wire racks.

Nutrition Facts : Calories 42.3, Fat 2.3, SaturatedFat 0.5, Cholesterol 3.1, Sodium 25.2, Carbohydrate 5, Fiber 0.2, Sugar 2.1, Protein 0.6

CRANBERRY ORANGE COOKIES



Cranberry Orange Cookies image

A nice thing to have around during the holidays, but don't expect them to stay around long. These orange-flavored cranberry cookies are tart and delicious, not to mention beautiful. Not really a favorite of kids.

Provided by MORDAVIA

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Time 34m

Yield 48

Number Of Ingredients 14

1 cup butter, softened
1 cup white sugar
½ cup packed brown sugar
1 egg
1 teaspoon grated orange zest
2 tablespoons orange juice
2 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
2 cups chopped cranberries
½ cup chopped walnuts
½ teaspoon grated orange zest
3 tablespoons orange juice
1 ½ cups confectioners' sugar

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg until well blended. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice. Combine the flour, baking soda and salt; stir into the orange mixture. Mix in cranberries and if using, walnuts, until evenly distributed. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Cookies should be spaced at least 2 inches apart.
  • Bake for 12 to 14 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks.
  • In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and confectioners' sugar until smooth. Spread over the tops of cooled cookies. Let stand until set.

Nutrition Facts : Calories 110.2 calories, Carbohydrate 16.2 g, Cholesterol 14 mg, Fat 4.8 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 2.5 g, Sodium 67 mg, Sugar 10.6 g

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