Orange Cardamom Icebox Cookies Recipes

CARDAMOM-ORANGE SUGAR COOKIES

Steps:

• Whisk flour, cardamom, and 1/2 teaspoon salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until creamy, about 2 minutes. Gradually add 1 cup plus 2 tablespoons sugar; beat until light and fluffy, about 3 minutes. Beat in finely grated orange peel and vanilla. Add egg; beat to blend. Add 1/3 of flour mixture; beat on low speed just to blend. Add remaining flour in 2 additions, beating on low speed just until blended. Refrigerate until firm enough to shape, about 1 hour.
• Divide dough in half. Form each half into ball. Flatten into disks and wrap in plastic. Chill until firm enough to roll out, about 45 minutes. DO AHEAD: Dough can be prepared 1 day ahead. Keep refrigerated. Let chilled dough stand at room temperature until soft enough to roll out, about 15 minutes.
• Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F. Line 2 large baking sheets with parchment paper. Roll out 1 dough disk on lightly floured surface to generous 1/8-inch thickness. Cut out cookies using festive cookie cutters. Carefully transfer cookies to prepared baking sheets, spacing 1 inch apart. Sprinkle with raw sugar. Gather dough scraps into ball. Flatten, cover, and freeze dough until firm enough to roll out again, about 10 minutes.
• Bake cookies until light golden brown, about 16 minutes, rotating sheets halfway through baking for even cooking. Carefully slide parchment paper with cookies onto racks to cool completely. Let baking sheets cool completely, then repeat process with remaining dough, lining sheets with fresh parchment between batches. DO AHEAD: Cookies can be made 3 days ahead. Store cookies in airtight containers at room temperature.
• Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.

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 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 CARDAMOM COOKIES

Steps:

• Make dough:
• Whisk together flour, zest, cardamom, and salt.
• Beat butter and sugar with an electric mixer until pale and fluffy, then beat in yolk and cream. At low speed, mix in flour mixture in 3 batches just until a dough forms. Quarter dough and form each piece into a 6-inch disk, then chill, wrapped separately in plastic wrap, until firm, 2 to 3 hours.
• Cut and bake cookies:
• Preheat oven to 350°F with rack in middle.
• Roll out 1 piece of dough between sheets of parchment paper into an 11-inch round (1/8 inch thick). Slide dough in parchment onto a tray and chill until firm, about 15 minutes.
• Cut out as many cookies as possible with cookie cutter (chill dough again if necessary), reserving and chilling scraps. Transfer cookies to a parchment-lined large baking sheet, arranging them 1 inch apart.
• Bake until edges are golden-brown, 9 to 12 minutes. Cool on baking sheet 5 minutes, then slide cookies, still on parchment, onto a rack to cool completely.
• Make more cookies with remaining dough and scraps (reroll only once) on cooled freshly lined baking sheets.
• If icing cookies and coloring icing, transfer small batches to small bowls, 1 for each color, and tint with food coloring. Spoon each color of icing into separate sealable bags, pressing out excess air, and snip an 1/8-inch opening in 1 bottom corner of each bag. Pipe icing onto a plate to test consistency. If too thick, thin a small batch with a few drops of orange juice.
• Decoratively pipe icing onto cookies, then sprinkle with decorative sugar (if using) and let dry completely, about 1 hour (depending on humidity).

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.