Orangepecangemcookies Recipes

ORANGE PECAN COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Stir together the flour and pecans; set aside.
• In a large bowl, cream together the butter and confectioners' sugar until light and fluffy. Beat in 1 tablespoon of orange zest, vanilla and orange juice. Stir in the flour and nuts until well blended. Roll the dough into 1 inch balls, and place them 1 inch apart on ungreased cookie sheets.
• Bake for 20 to 25 minutes, or until the edges are just starting to brown. Cool for about 10 minutes, then transfer to wire racks to cool completely.
• Place the chocolate chips in a small glass or ceramic bowl, and place in the microwave. Heat for 1 minute, then stir. Continue heating and stirring at 20 second intervals until smooth.
• Dip the cookies into the melted chocolate, and sprinkle the remaining orange zest over the top before the chocolate sets for decoration. Cool at room temperature or in the refrigerator until set, then store in an airtight container at room temperature.

ORANGE PECAN BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl cream together the butter and sugar. Add both orange and vanilla extracts, mix well. Mix in the egg and stir well.
• In another medium bowl mix together well the flour and baking powder. Gradually add flour mixture to the wet ingredients. Stir in the chopped pecans and mix well to combine.
• On a ungreased cookie sheet drop rounded teaspoonfuls of cookie dough. Bake for approximately 10-12 minutes or until golden brown. Cool cookies for 10-12 minutes or until cool enough to handle.
• In a microwavable bowl add the semisweet chocolate morsels. Microwave for 1 minute, stirring chocolate halfway through.
• Dip only the tops of cookies in the melted chocolate and let set on a cookie sheet covered with wax paper.

ORANGE PECAN COOKIES..

Steps:

• cream butter, and sugar, add eggs and rind and beat till fluffy -- 2-3 minutes.
• stir in sour cream, and blend in dry ingredients --
• add nuts and drop of greased baking sheet -- about 2" apart.
• bake at 375* for 12 minutes.
• ice with orange frosting when cooled.
• ORANGE FROSTING:.
• beat all icing ingredients for 2-3 minutes on medium speed -- till of icing consistency.

ORANGE-PECAN-GINGER COOKIES

Steps:

• In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until light and fluffy. Beat in orange peel, orange juice and egg until blended. On low speed, beat in flour, baking powder and salt. Stir in pecans and ginger.
• Divide dough in half. Shape each half into 10-inch log. Sprinkle 2 tablespoons of the sugar crystals on sheet of plastic wrap; roll 1 log in sugar to coat. Wrap log in plastic wrap. Repeat with remaining log and sugar crystals. Refrigerate about 3 hours or until very firm.
• Heat oven to 375°F. Cut logs into 1/4-inch slices. On ungreased cookie sheets, place slices 2 inches apart.
• Bake 8 to 10 minutes or until edges start to brown and tops are light golden brown. Immediately remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.

ORANGE-PECAN COOKIES

Steps:

• Pulse pecans and sugar in a food processor into a sandlike texture. Transfer to a bowl and stir in zest and extract. Slowly stir in egg white until a thin dough forms. Cover and chill at least 2 hours. Heat oven to 350°F. Lightly coat a baking sheet with cooking spray. Measure 16 heaping teaspoonsful of dough and roll each into a ball. Place balls on sheet, 2 inches apart. Bake 8 to 10 minutes. Cool completely before removing from pan. Dust with powdered sugar if desired.