Orange Glazed Carrot Cookies Recipes

GLAZED ORANGE CARROTS

Steps:

• Place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain., Melt butter in a large skillet; stir in orange juice concentrate and brown sugar. Add carrots and parsley; stir to coat. Cook and stir for 1-2 minutes or until glaze is thickened.

ORANGE GLAZED CARROT COOKIES

Steps:

• For the cookies: Preheat oven to 350 degrees. In a medium mixing bowl stir together flour, baking powder, and salt, set aside.
• In a large mixing bowl with an electric mixer on medium speed cream butter and sugar until fluffy. Beat in egg, vanilla, and carrots. On low speed gradually add flour mixture and mix just until blended. Stir in walnuts.
• Drop dough by rounded teaspoonfuls onto ungreased baking sheets 1 inch apart. Bake for 15 minutes. Transfer cookies to cooling racks to cool completley.
• For the glaze: In a small mixing bowl wisk together powdered sugar, orange juice, and orange zest.
• Dip tops of cooled cookies into glaze and place on cooling racks to set.

CARROT COOKIES WITH ORANGE GLAZE

Steps:

• Carrot Cookies:.
• Stir together flour and baking powder; set aside.
• In large saucepan, melt oleo. Remove from heat. Stir in sugar, eggs, carrots and extracts. Mix until smooth, soft dough. Cover tightly and refrigerate for at least 1 hour or up to 3 days before baking. Drop by rounded teaspoon 2"-inches apart on greased sheets. Bake at 375 for 10-12 minutes or until slightly browned and edges browned. Cool for 1 minute on sheets and remove to racks set over waxed paper. While still warm, glaze each with 1/2 teaspoon Orange Glaze.
• Orange Glaze: In medium bowl, combine orange juice and grated orange peel. Stir in confectioners sugar until thick and smooth. Makes 1 cup.

ORANGE GLAZED CARROTS

Steps:

• Place carrots in a shallow saucepan, and cover with water. Boil until tender. Drain, and return carrots to pan.
• Pour orange juice over carrots, and mix well. Simmer over medium heat for about 5 minutes. Stir in brown sugar, butter, and salt. Heat until butter and sugar melt.

ORANGE-HONEY GLAZED CARROTS

Steps:

• Cut the carrots diagonally in 1-inch-thick slices. You should have about 5 cups of carrots. Place 1/2 cup water, the butter, honey, 2 teaspoons of salt, and the ginger in a large saute pan and bring to a boil. Add the carrots, cover the pan, and simmer over medium-low heat for 5 minutes. Remove the lid and continue to cook for about 20 minutes, or until all the water has evaporated. You may want to raise the heat for the last 5 minutes.
• Add the orange zest and orange juice to the pan, tossing with the carrots. Simmer uncovered for about 5 minutes, until the carrots are al dente (tender but still resistant when you bite) and the sauce glazes the carrots. Add the pepper and another teaspoon of salt, to taste.

ORANGE-GLAZED CARROTS

Steps:

• Cut a 1-inch chunk off one end of a carrot at an angle. Roll the carrot a quarter turn and cut another 1-inch chunk at an angle. Continue rolling and cutting all of the carrots into 1-inch chunks. Combine the carrots and orange juice in a large saucepan. Add enough water to just cover the carrots. Add the butter and 1/4 teaspoon each salt and pepper.
• Bring to a boil, and then reduce the heat to maintain a steady simmer. Cook, stirring occasionally, until the carrots are tender and the liquid has reduced to a glaze, about 20 minutes. Top with the dill and serve.

SIMPLE ORANGE GLAZE

Steps:

• Whisk sugar with orange zest and orange juice in a small bowl until smooth.

GLAZED ORANGE CARROTS

Steps:

• Trim the carrots and cook in boiling water for 4-6 mins until just tender, then drain. Melt the butter in a large frying pan, add the drained carrots, then fry over a high heat for 1 min. Pour over the orange juice and cook for a further 2-3 mins, bubbling the sauce and stirring to thoroughly coat the carrots. Finally, stir in the chopped parsley and serve.

GLAZED CARROTS

Steps:

• In 2-quart saucepan, heat 1 inch water to boiling. Add carrots. Heat to boiling; reduce heat. Simmer uncovered 6 to 9 minutes or until crisp-tender; drain and set aside.
• In 12-inch skillet, cook remaining ingredients over medium heat, stirring constantly, until bubbly.
• Stir in carrots. Reduce heat to low. Cook about 5 minutes, stirring occasionally, until carrots are glazed and hot.