Orange Cream Cookie Cups Recipes

ORANGE-NUTELLA COOKIE CUPS

Steps:

• Preheat oven to 350°. In a small bowl, mix cookie dough, flour and orange zest. Shape dough into 1-in. balls; press evenly onto bottoms and up sides of greased mini-muffin cups. Bake 10-12 minutes or until light golden brown., Cool in pans 5 minutes; run a knife around sides of cups. Cool in pans completely before removing. Place 1 teaspoon Nutella in the center of each cookie; top with a raspberry. If desired, substitute hazelnuts for the raspberries.

DOUBLE ORANGE COOKIES

Steps:

• In a large bowl, cream sugar and butter until light and fluffy. Add sour cream and eggs. Beat until well blended. Reserve 1 tablespoon orange juice concentrate for frosting. Add the remaining concentrate with combined dry ingredients to the creamed mixture; mix well. Stir in orange zest. , Drop by rounded tablespoonfuls onto lightly greased baking sheets. Bake at 350° for about 10 minutes or until edges just begin to brown. Remove to wire racks to cool completely. , In a small bowl, combine all frosting ingredients until smooth. Spread a small amount over each cookie.

ORANGE DREAM CUPS

Steps:

• Cut each orange in half widthwise; carefully remove fruit from both halves, leaving shells intact. Set shells aside. Section orange pulp, then dice (discard orange juice or save for another use). , In a large bowl, dissolve gelatin in boiling water. Add frozen yogurt; stir until melted. Fold in orange pulp. Refrigerate until thickened. spoon into reserved orange shells. Cover and freeze for 3 hours.

ORANGE COOKIES

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.

ORANGE CREAM CHEESE COOKIE CUPS

Steps:

• Preheat oven to 350ºF. Coat two 12-cup miniature muffin pans with cooking spray; set aside.
• To prepare cookie dough, in a large mixing bowl combine 2 ounces cream cheese, milk and margarine. Beat on low speed until blended.
• In a small bowl, combine flour and 1 tablespoon splenda. Beat flour mixture into cream cheese mixture on low speed until blended.
• Transfer cookie dough to a lightly floured surface and knead gently 4 times. Divide dough into 24 equal portions and press each portion into bottom and up sides of prepared muffin pans; set aside.
• To prepare filling, in a food processor or large bowl combine remaining 6 ounces cream cheese, 1/3 cup sugar, egg, orange juice, zest and vanilla. Blend until smooth.
• Spoon 2 teaspoons filling into prepared cookie cups. Bake until filling is set and edges are golden, 20 to 25 minutes. Cool on wire racks. Yields one cookie cup per serving.