Yield 24 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream together the butter and brown sugar until smooth. Stir in the eggs, vanilla and honey. Sift together the flour, baking soda and cinnamon, gradually stir into the creamed mixture. Finally, stir in the rolled oats and raisins. Drop dough by rounded teaspoonfuls onto unprepared cookie sheets. Bake for 10 to 15 minutes in the preheated oven, until cookies start to brown. Remove from baking sheets to cool on wire racks.
Time 25m Yield 48 cookies Number Of Ingredients 10 Steps:
Heat oven to 400F/200°C. Mix together flour, baking powder, baking soda and salt. Set aside. In another large mixing bowl, mix butter, sugar and egg thoroughly. Stir in orange juice and rind. Sift dry ingredients into wet ingredients and blend together. Drop rounded teaspoonfuls of dough about 2" apart on ungreased baking sheet. Bake 8-10 minutes or until delicately browned on edges. Remove from cookie sheets and cool completely. Store in an airtight container.
Yield 18 Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Mix together flour, baking powder, baking soda and salt. Stir 1/2 cup orange juice and 1 teaspoon rind into the flour mixture. Cream shortening and white sugar together. Mix egg into the sugar mixture thoroughly. Slowly blend flour mixture into the egg and sugar mixture. Drop by teaspoonful onto greased cookie sheet. Bake for 8 to 10 minutes. Make the icing: Mix confectioner’s sugar and 2 tablespoons butter together until smooth. Pour 2 tablespoons orange juice and 1 teaspoon orange rind into the sugar and butter mixture, mix well. When the cookies have cooled spread the icing generously over the tops of the cookies.
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.
Time 45m Yield Makes 2 dozen Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring between each, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt. In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks. Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on baking sheets 10 minutes; transfer to a wire rack to cool completely.
Time 1h Yield About 4 dozen cookies Number Of Ingredients 13 Steps:
Position two oven racks in top and bottom third of oven. Preheat oven to 350 degrees. Line two cookie sheets with parchment paper. In a bowl, whisk flours, baking soda and salt together. In a mixer, cream together the sugar, butter and orange zest at medium speed until light and smooth, about 3 minutes. Scrape down the sides of bowl frequently. Add egg and mix. Add one egg yolk and mix. Add remaining egg yolk and mix. Stir in dry ingredients just until combined. Scoop tablespoons of dough onto parchment, leaving more than 1 inch between cookies. Press each one down lightly with 2 fingers to flatten to a thickness of 1/2 inch. Leave any ridges and valleys on top of cookie intact, but smooth the edges. Bake about 15 minutes, rotating cookie sheets halfway through. Cookies should be pale but baked all the way through. Cool on sheets 5 minutes, then transfer to a rack and cool before storing in airtight containers up to 1 week. When ready to serve, make icing: Bring a small pot of water to a boil. Peel orange, being careful to remove only outer orange zest, and cut into thin strips. Blanch in boiling water 1 minute; drain. Sift confectioners’ sugar into a bowl. Whisk in 2 tablespoons milk. Whisk in more milk if needed to make mixture thin enough to spread. Add extract, salt and zest, and whisk to combine. Place cookies on a rack and drizzle icing over each one (make sure there is some orange zest in each spoonful). Icing will settle into cookie crevices; let harden.
Time 30m Yield about 12 dozen. Number Of Ingredients 13 Steps:
In a large bowl, cream shortening and sugar until light and fluffy. Beat in the buttermilk, eggs, orange juice and zest. Combine the dry ingredients; gradually add to the creamed mixture and mix well. , Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10 minutes or until lightly browned. Remove to wire racks to cool. , For icing, combine the confectioners’ sugar, orange extract and enough orange juice to achieve desired consistency. Spread over cooled cookies.
Number Of Ingredients 15 Steps:
Heat oven to 350 degrees. Prepare cookie sheets by lining with parchment paper. Zest and juice oranges. Cream butter and sugar together. Beat in eggs, orange juice, zest, and mix. Sift dry ingredients together. Add flour mixture alternately with milk to form a soft dough. Scoop cookies onto cookie sheets. Bake for approx 10 minutes or until very lightly browned. Cool for 10 minutes and remove to a cooling rack. While cookies finish cooling, make the frosting. Whisk all frosting ingredients together until smooth and creamy. Spread on cookies and let sit to dry. Enjoy!
Time 1h30m Yield 45 Number Of Ingredients 9 Steps:
Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper, and set aside. Mix the flour, baking soda, and cream of tartar in a bowl. In another bowl, beat the butter and 1 1/2 cups confectioners’ sugar together with an electric mixer until light and fluffy. Mix in orange extract, grated orange zest, and egg. Stir in the flour mixture, and blend well. Drop teaspoon-sized portions of dough about 2 inches apart onto the parchment lined baking sheets. The cookies will spread out to about 1 1/2 inches when baked. Bake in the preheated oven for 10 to 14 minutes, until the cookies are light brown. Remove from the oven, and sift remaining confectioners’ sugar onto the hot cookies. Allow to cool, and store in an airtight container.
Time 30m Yield 28 Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Beat butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Stir egg white and applesauce into butter mixture until just combined into a dough. Add orange juice with pulp and orange zest to the dough; stir. Mix flour, oats, walnuts, baking soda, cream of tartar, and cinnamon in a separate bowl; fold into the dough until evenly incorporated. Drop by heaping tablespoon onto prepared baking sheets. Bake in preheated oven until bottom of cookies are lightly browned, 10 to 12 minutes. Cool on baking sheets 2 to 3 minutes before moving to wire racks to cool completely.
