Best Orange Icebox Cookies Recipes

ORANGE-PECAN ICEBOX COOKIES

Steps:

• In a large bowl, cream the butter, shortening and sugars until light and fluffy. Beat in the egg, orange juice, orange zest and extracts. Combine the flour, salt, baking soda and baking powder; gradually add to the creamed mixture and mix well. Stir in pecans. Shape dough into four 5-in. rolls; wrap each in plastic. Refrigerate for 3-4 hours or until firm., Unwrap and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 350° for 9-10 minutes or until edges begin to brown. Remove to wire racks to cool.

TOASTED COCONUT AND ORANGE ICEBOX COOKIES

Steps:

• Heat oven to 350 degrees F and arrange a rack in the middle.
• Combine the flour, zest, and salt in a large bowl and whisk until evenly combined.
• Using a stand mixer fitted with a paddle attachment beat together butter and sugars over high speed until light and airy, about 2 minutes. Add the sugars and beat until fluffy and the mixture looks like wet sand, about 2 more minutes. Add the egg and vanilla and mix until just combined.
• Reduce the speed to medium and add the flour mixture and coconut and beat until just evenly combined. Lay 2 large pieces of plastic wrap on a clean work surface and put half of the dough along the center of each piece. Shape the dough into 2 logs measuring about 1 1/2-inches in diameter and 10-inches long. Roll logs up in the plastic and secure tightly. Refrigerate the logs for 1 hour or up to several weeks.
• Cut the logs into 1/2-inch slices. Roll the cookies in sugar to coat and shake off excess. Arrange on a baking sheet, leaving 1/2-inch between the cookies. Bake until set and golden on the edges, about 15 to 18 minutes. Remove to cooling racks to cool completely.
• When cookies are cool, melt the chocolate in a small pan over medium-low heat until smooth. Dip half of each cookie into the chocolate, scrape off excess, and set on a cooling rack. Refrigerate for at least 15 minutes to set up before serving.

ORANGE ICEBOX COOKIES

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.

CRAN-ORANGE ICEBOX COOKIES

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.

ORANGE-ROSEMARY ICEBOX COOKIES

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.

ORANGE-PECAN ICEBOX COOKIES

Steps:

• In a large mixer bowl at medium speed, beat sugar, brown sugar, butter or margarine, and shortening until light and fluffy. Beat in egg, orange rind and juice. At low speed, gradually beat in flour and baking soda until moistened. Beat in pecans (mixture will be soft). Divide into three portions place each on waxed paper and form into a 1 1/2 -inch diameter roll, about 8 inches long. Wrap each portion in the waxed paper then in foil and chill overnight or up to several days.Preheat oven to 350°. Grease baking sheets. Unwrap rolls of dough and slice 1/4 inch thick. Place 1 inch apart on baking sheets. Bake for 8 to 10 minutes or until golden. Cool cookies on wire racks.Store in an airtight container. Dough keeps in the refrigerator up to 1 week.

ORANGE-CARDAMOM ICEBOX COOKIES

Steps:

• Combine sugar and shortening in large bowl.
• Beat at medium speed of electric mixer until well blended.
• Add egg, syrup, orange peel, vanilla and orange extract.
• Beat until well blended and fluffy.
• Combine flour, cardamom, baking powder, baking soda, salt and cinnamon.
• Add gradually to creamed mixture at low speed.
• Mix until well blended.
• Divide dough in half.
• Roll each half into a 12-inch long log.
• Wrap and chill 4 hours or until firm.
• Heat oven to 375°F.
• Grease baking sheets with shortening.
• Place sheets of foil on counter for cooling cookies.
• Cut rolls into 1/4-inch slices.
• Place 1 inch apart on prepared baking sheets.
• Bake at 375° for 7 to 9 minutes or until bottoms are lightly browned.
• Do not overbake.
• Cool 2 minutes on baking sheet.
• Remove cookies to foil to cool completely.
• Makes about 5 dozen cookies.

TOASTED COCONUT ORANGE ICEBOX COOKIES

Steps:

• Toast one cup of sweetened flaked coconut in a dry skillet over medium heat. Stir continuously until the coconut begins to turn light brown.
• Watch it carefully, it can burn quickly. Turn the coconut out onto a piece of paper towel and let it cool.
• Combine the flour and salt in a large bowl and whisk until evenly combined. Toss in the coconut until combined.
• In a medium bowl, using your fingers, rub the orange zest into the granulated sugar. it will be fragrant and moist.
• Add the brown sugar and toss to combine.
• Using a stand mixer fitted with a paddle attachment beat together butter and sugars over medium-high speed until light and fluffy, about 2 minutes. Add the egg and beat until the mixture looks like wet sand, about 2 more minutes. Add the vanilla and mix until just combined.
• Reduce the speed to low and add the flour mixture, beating just until evenly combined. If you have to, use a wooden spoon or rubber spatula to combine any remaining flour. Lay 2 large pieces of parchment paper on a clean work surface and put half of the dough along the center of each piece. Shape the dough into 2 logs measuring about 1 1/2-inches in diameter and 10-inches long. Roll logs up in the parchment and refrigerate for at least 1 hour.
• Preheat oven to 350 F and position rack in the center of the oven.
• Cut the logs into 1/2-inch slices. Roll the edges of the cookies in sugar to coat and shake off excess. Arrange on a baking sheet, leaving 1/2-inch between the cookies. Bake until set and golden on the edges, about 13 to 18 minutes minutes. Remove to cooling racks to cool completely.
• Place the chopped chocolate and shortening in a glass or metal bowl and place it over a pot of simmering water (about an inch or so of water). The bowl should not touch the water. Stir chocolate and shortening with a rubber spatula until smooth. Dip half of each cookie into the chocolate, shake off excess, and set on a cooling rack. Refrigerate for at least 15 minutes to set up before serving.

ORANGE ICEBOX COOKIES

Steps:

• Mix together shortening, sugars and egg in a large bowl; set aside. Sift together flour, baking soda and salt; gradually add to sugar mixture. Stir in orange juice, zest and nuts. Divide dough in half; roll each half into a 2-inch-thick log and refrigerate overnight. Slice 1/4-inch thick. Place on ungreased baking sheets. Bake at 350 degrees for 9 to 11 minutes.