Orange Walnut Cookies Recipes

CRANBERRY-ORANGE-NUT COOKIES

Steps:

• Whisk flour, baking powder, baking soda and salt in a large bowl. Stir in walnuts and dried cranberries.
• Whisk 1 cup sugar, applesauce, oil, orange zest and juice in a medium bowl until smooth. Make a well in the dry ingredients and pour in the wet ingredients. Mix until well blended. Cover with plastic wrap and chill for 30 minutes.
• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat.
• Put the remaining 3 tablespoons sugar into a small flat-bottomed dish or pan. Roll the dough with floured hands (it will be very moist) into 1 1/2-inch balls, then roll in sugar to coat. Place 2 inches apart on the prepared baking sheet.
• Bake the cookies until barely golden brown, 12 to 15 minutes. Cool on the pan for 1 minute; transfer to a wire rack to cool completely.
• To Make Ahead: Prepare the dough through Step 2, cover and refrigerate for up to 3 days. Store the cookies in an airtight container at room temperature for up to 5 days.
• Per cookie: 102 calories; 5 g fat (0 g saturated fat, 1 g mono unsaturated fat); 0 mg cholesterol; 15 g carbohydrates; 1 g protein; 1 g fiber; 94 mg sodium; 24 mg potassium
• 1 Carbohydrate Servings
• Exchanges: 1 other carbohydrate, 1 fat

BONNIE'S CRUNCHY WALNUT AND ORANGE COOKIES

Steps:

• 1. MEDIUM BOWL Mix together the flour, salt, cream of tartar and the baking soda. Set aside.
• 2. LARGE BOWL Using a hand mixer, beat room temperature butter on medium speed until it is creamy. About 4 minutes. Add the sugar, a little at a time, until it is fluffy. About 4 minutes. Add the eggs and grated orange peel and mix well. Add the nuts to combine.
• 3. Now add the MEDIUM BOWL ingredients to the LARGE BOWL a little at a time on low speed, and mix well to combine.
• 4. You should have a perfect cookie dough. Turn it out onto a large baking pan that is lined with wax paper. Pat the dough into a circle, one inch high. Place another piece of wax paper over the dough and set the pan of dough in the fridge for about three hours.
• 5. Using a small 1 1/2 inch scoop, scoop the dough onto the baking pans. No need to grease the pan, or pat the dough to shape the cookies. Any left over dough, bring it all together under the wax paper and pat it smooth and scoop the dough onto the baking pan until all the dough has been used.
• 6. Preheat oven to 375 degrees. Bake the cookies for about 12 to 15 minutes, or until lightly brown. I bake mine all at one time, using all four racks. Be sure to watch them closely so they don't overbake. Cool on racks. Store in an air tight container. Cookies can be frozen.
• 7. Here is how they look. Enjoy!

ORANGE WALNUT COOKIES

Steps:

• 1. In large bowl, add margerine, powdered sugar, white sugar, vegetable oil, orange flavoring, beaten eggs, orange peel, and nuts. Mix well.
• 2. In another bowl, mix flour, baking soda, cream of tarter and salt. Add dry ingredients into wet mixture, mix well. Chill dough for several hours.
• 3. I use a cookie scoop to make cookies, then roll into balls, press down gently to flaten. Bake @ 370 degrees for 12 - 15 minutes, just until light brown. Do not over bake! This is a large recipe and can be cut in half if desired. Cookies are delicate and delicious...ENJOY!

ORANGE WALNUT COOKIES

Steps:

• Preheat oven to 325°F. Grease heavy large baking sheet. Blend butter in processor until smooth. Add sugar and process until fluffy. Mix in orange concentrate, orange peel and vanilla. Add flour and process just until dough comes together, scraping down sides of work bowl occasionally.
• Form 1 rounded tablespoon of dough into ball. Place on prepared sheet; flatten to 2-inch round. Repeat with remaining dough. Press 1 walnut half firmly onto each round. Bake cookies until just beginning to color, about 12 minutes. Transfer cookies to racks and cool. (Can be made 2 days ahead. Store in airtight container at room temperature.)

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.