Best Orange Pecan Cookies Recipes

CRAZY YUMMY CRANBERRY PECAN COOKIES WITH ORANGE GLAZE

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Sift the flour, baking soda, and salt together in a bowl.
• In a large bowl, beat together the butter, white and brown sugars, and vanilla extract with an electric mixer until the mixture is creamy and well blended. Beat in eggs, one at a time, and then gradually beat in the flour just until the mixture makes a soft dough. Stir in the pecans, rolled oats, and cranberries, and drop by heaping spoonfuls onto ungreased baking sheets.
• Bake in the preheated oven until the cookies are set and the edges are slightly brown, 10 to 12 minutes. Let the cookies cool for 1 minute on baking sheets before removing to wire racks to finish cooling. Glaze cookies while still a little warm.
• Place the confectioners' sugar and orange juice in a microwave-safe bowl, and stir to dissolve the sugar. Stir in the orange zest and butter, and microwave on medium power until the butter melts and the mixture is warm, about 30 seconds. Stir the warm glaze until smooth, and drizzle over cookies.

ORANGE PECAN COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg, orange juice and zest. Combine flour, baking soda and salt; gradually add to creamed mixture. Stir in pecans. Shape dough into two 11-1/2-in. rolls; wrap in plastic. Refrigerate for 4 hours or overnight. , Unwrap; cut into 1/4-in. slices. Place 2 in. apart on lightly greased baking sheet. Bake at 400° for 7-8 minutes or until golden brown. Remove to wire racks to cool.

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.

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.

PECAN LACE SANDWICH COOKIES WITH ORANGE BUTTERCREAM

Steps:

• For cookies:
• Position rack in center of oven and preheat to 350°F. Line 2 baking sheets with parchment paper. Stir butter, sugar, and corn syrup in heavy medium saucepan over low heat until melted and smooth. Bring to boil over medium-high heat, stirring constantly. Remove from heat. Stir in flour. Add nuts and vanilla; stir to combine.
• Drop dough by teaspoonfuls onto prepared baking sheets, spacing 2 inches apart. Bake cookies, 1 sheet at a time, until bubbling and lightly browned, about 11 minutes. Cool on sheets 10 minutes. Transfer to rack; cool completely.
• For filling:
• Whisk all ingredients in medium bowl until smooth. Spread 1 teaspoon filling onto bottom of 1 cookie. Top with second cookie, bottom side down, pressing lightly to adhere. Repeat with remaining cookies. (Can be made 2 days ahead. Store between sheets of waxed paper in airtight container at room temperature.)

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.

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.

PECAN LACE SANDWICH COOKIES WITH ORANGE BUTTERCREAM

Steps:

• Position rack in center of oven and preheat to 350°F. Line 2 baking sheets with parchment paper. Stir butter, sugar, and corn syrup in heavy medium saucepan over low heat until melted and smooth. Bring to boil over medium-high heat, stirring constantly. Remove from heat. Stir in flour. Add nuts and vanilla; stir to combine.
• Drop dough by teaspoonfuls onto prepared baking sheets, spacing 2 inches apart. Bake cookies, 1 sheet at a time, until bubbling and lightly browned, about 11 minutes. Cool on sheets 10 minutes. Transfer to rack; cool completely.
• Whisk all ingredients in medium bowl until smooth. Spread 1 teaspoon filling onto bottom of 1 cookie. Top with second cookie, bottom side down, pressing lightly to adhere. Repeat with remaining cookies. (Can be made 2 days ahead. Store between sheets of waxed paper in airtight container at room temperature.)

ORANGE PECAN GEM COOKIES

Steps:

• Preheat oven to 350 degrees, and grease baking sheets.
• Combine cake mix, yogurt, egg, butter, and chopped pecans in a large bowl.
• Beat at low speed with electric mixer until blended.
• Drop by rounded teaspoonfuls, 2 inches apart, on prepared baking sheets.
• Press a pecan half into the center of each cookie.
• Bake for 11-13 minutes, or until golden brown.
• Cool for 1 minute on baking sheets, then remove to cooling racks and cool completely.
• Store in airtight container. Makes 4 1/2 - 5 dozen cookies.

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.

CRAN-ORANGE OATMEAL PECAN COOKIES

Steps:

• Preheat oven to 350°F (175°C) In a large bowl, cream together the Crisco, water, brown sugar, egg, orange zest, orange juice and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Mix the dry into the wet ingredients until well combined. Then stir in the nuts and dried fruit. Bake for 10-12 minutes and cool on a wire rack

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.

CRAZY YUMMY CRANBERRY PECAN COOKIES WITH ORANGE GLAZE

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Sift the flour, baking soda, and salt together in a bowl.
• In a large bowl, beat together the butter, white and brown sugars, and vanilla extract with an electric mixer until the mixture is creamy and well blended. Beat in eggs, one at a time, and then gradually beat in the flour just until the mixture makes a soft dough. Stir in the pecans, rolled oats, and cranberries, and drop by heaping spoonfuls onto ungreased baking sheets.
• Bake in the preheated oven until the cookies are set and the edges are slightly brown, 10 to 12 minutes. Let the cookies cool for 1 minute on baking sheets before removing to wire racks to finish cooling. Glaze cookies while still a little warm.
• Place the confectioners' sugar and orange juice in a microwave-safe bowl, and stir to dissolve the sugar. Stir in the orange zest and butter, and microwave on medium power until the butter melts and the mixture is warm, about 30 seconds. Stir the warm glaze until smooth, and drizzle over cookies.

ORANGE PECAN COOKIES

Steps:

• 1. Mix margarine,sugar, egg, orange rind, and vanilla.
• 2. Blend in flour, salt, and baking soda. Stir in pecans
• 3. Form into rolls 2 1/2 inches across. Wrap in waxed paper and chill until firm.
• 4. Slice 1/8 inch thick and bake on ungreased cookie sheet at 400* for 8 to 10 minutes. This makes 3 dozen cookies.