CHOCOLATE ORANGE COOKIES
My three sisters like the combination of chocolate and orange as much as I do, so we all really savor these beautiful cookies. The candied orange peel on top is a special twist. -Ruth Rumple, Rockford, Ohio
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 3 dozen.
Number Of Ingredients 8
Steps:
- Cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Cover and refrigerate 15 minutes. , On a floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-in. cookie cutter or shape into 2x1-in. rectangles. Place 2 in. apart on ungreased baking sheets. Combine orange zest and remaining sugar; spread thin layer over cookies., Bake at 350° for 14-16 minutes or until the edges just begin to brown. Remove to wire racks to cool. Melt chocolate chips; decorate cookies.
Nutrition Facts : Calories 236 calories, Fat 13g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 173mg sodium, Carbohydrate 28g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
FLUFFY CHOCOLATE CHIP COOKIES
I have loved this recipe for as long as I can remember. I got it from my mother when I was 5 years old. I hope you like it as much as I do! Happy cooking!
Provided by ctrew
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 30m
Yield 72
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat margarine, brown sugar, and white sugar together with an electric mixer in a large bowl until smooth and creamy. Beat first egg into butter mixture. Beat second egg into mixture along with vanilla extract.
- Combine flour, baking soda, and salt in a bowl; stir into creamed margarine mixture until dough is almost white. Fold chocolate chips into dough. Drop small spoonfuls of dough onto a baking sheet.
- Bake in the preheated oven until edges are lightly browned, 10 to 12 minutes.
Nutrition Facts : Calories 76.6 calories, Carbohydrate 10 g, Cholesterol 5.2 mg, Fat 4.1 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 1.3 g, Sodium 82.4 mg, Sugar 7 g
FLUFFY CHOCOLATE ORANGE COOKIES
Nothing goes better together like orange and chocolate. These soft drop cookies are a scrumptious blend of those two flavours.
Provided by LUv 2 BaKE
Categories Drop Cookies
Time 27m
Yield 4 dozen cookies, 48 serving(s)
Number Of Ingredients 10
Steps:
- Cream margarine and brown sugar; beat in egg; add orange rind and orange juice.
- Combine flour, baking soda, and cloves; blend thoroughly into creamed mixture.
- Add chocolate chips; mix well.
- Drop from teaspoon onto cookie sheets.
- Bake at 375°F for 10-12 minutes.
Nutrition Facts : Calories 56.7, Fat 2.5, SaturatedFat 0.9, Cholesterol 4.4, Sodium 43.9, Carbohydrate 8.4, Fiber 0.6, Sugar 4.2, Protein 0.9
TOFFEE, CHOCOLATE AND ORANGE COOKIES
Steps:
- Preheat the oven to 350 degrees F.
- To make the cookie crust: Beat the butter and sugar in a mixing bowl until fluffy. Mix in the egg and vanilla extract. Add the flour, baking powder and salt and mix until well combined.
- Spray a 9-inch square pan with cooking spray and line with parchment paper. Press the cookie dough evenly into the pan. Prick the dough with a fork or toothpick and bake until golden brown, approximately 20 minutes. Let cool, and then spread the raspberry jam evenly over the top.
- To make the nougat: Place the butter, sugar and evaporated milk in a small saucepan. Bring to a boil and boil until the mixture develops a syrupy texture, for about 4 minutes. Remove from the heat and immediately stir in the butterscotch chips, marshmallow creme and vanilla extract until smooth and well combined. Let cool for 5 to 10 minutes.
- Fold in the toffee bits and spread evenly over the cookie and raspberry jam. Allow to set up in the freezer for at least 30 minutes before cutting.
- Using a ruler as a guide, cut the cookie into 1-by-3-inch bars and return to the freezer while you prepare the chocolate.
- Melt the coating chocolate over a double boiler. (Or, place the coating chocolate in a microwave-safe bowl. Heat on medium power for 30-second intervals, stirring between each interval. Continue until the chocolate is thin and completely smooth, about 4 minutes.)
- Set a cooling rack over a baking sheet. Using a fork or a chocolate tool, dip the chilled bars into the chocolate, coating completely. Let the excess chocolate drip off, and then transfer to the cooling rack to set. Place the bars back in the freezer to set, 10 to 15 minutes. Remove the chilled bars from the freezer and enjoy.
- Alternatively, if using the candied orange peels, slightly melt the top of each bar using a kitchen blowtorch. Sprinkle with the candied orange pieces. Torch the tops of the bars further, until the orange pieces are slightly toasted and brown. Place back in the freezer until ready to enjoy.
FROSTED ORANGE COOKIES
"I remember my dad making a big batch of these citrus cookies when I was growing up," writes Tammie Young from Mattoon, Illinois. "They're very moist and have a wonderful old-fashioned taste."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 4 dozen.
Number Of Ingredients 10
Steps:
- With a sharp knife, score each orange into quarters; remove peel. Use knife to remove white pith from peel and fruit; discard. Quarter oranges and place in a blender. Add peel; cover and process until smooth (mixture should measure 3/4 cup)., In a large bowl, cream shortening and sugar until light and fluffy. Beat in milk and 6 tablespoons orange mixture. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture until blended. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-13 minutes or until set and edges are lightly browned. Remove to wire racks to cool., For frosting, in a small bowl, combine confectioners' sugar, butter and enough of the remaining orange mixture to achieve spreading consistency. Frost cookies.
Nutrition Facts : Calories 168 calories, Fat 5g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 100mg sodium, Carbohydrate 30g carbohydrate (21g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE ORANGE COOKIES
Top rich chocolate biscuits with candied orange peel to make these moreish bites. They make a great edible gift for Christmas
Provided by Lulu Grimes
Categories Afternoon tea, Treat
Time 30m
Yield MAKES 25
Number Of Ingredients 9
Steps:
- Beat the butter with an electric whisk until it is light and fluffy, then beat in the icing sugar a little at a time, adding the orange zest and 1 tbsp orange juice. Beat in the flour and cocoa a little at a time, then mix in the chocolate and orange peel and 1-2 tbsp milk.
- Divide the mixture into two, pat each into a rough log shape on a piece of non-stick wrap or baking parchment, then use the wrap to help you shape each piece into a log around 15cm long. Chill until firm, about 2 hrs (see tip, below).
- Heat the oven to 180C/160C fan/gas 4. Line two baking sheets. Cut ½cm-thick cookies from the dough and lay them on the baking sheets, leaving space so they can puff up and spread. Put a piece of sugared candied orange on top of each. Bake for 10-15 mins or until the cookies are puffed. Cool on the sheets for a couple of mins before sliding them onto a wire rack. Will keep for two to three days in an airtight container.
Nutrition Facts : Calories 172 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
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