Orange Slice Cookies Recipes

ORANGE SLICE COOKIES

Steps:

• 1. Drop candy and nuts into cake mix. Beat one egg and oil together. Pour over cake mix with candy and nuts. Mix well. Drop by teaspoonfuls on parchment lined cookie sheet. Press very flat for crisp cookies. Bake at 350 for 10-12 minutes. Remove cookies and place on wire rack to cool.

ORANGE SLICE COOKIES

Steps:

• 1. Cut orange slices into pieces. The easiest way is to snip them with kitchen shears.
• 2. In a large mixer bowl, cream together sugar, brown sugar and shortening until until fluffy.
• 3. Add eggs and vanilla and mix well.
• 4. Stir together flour, baking powder, baking soda and salt.
• 5. Stir the dry ingredients into the creamed mixture mixing well.
• 6. stir in candy and coconut.
• 7. Using about 1 Tbsp. mixture for each, roll into 1 inch balls.
• 8. Place the balls on a cookie sheet. Bake at 350 degrees for 10 to 12 minutes or until lightly browned.
• 9. Remove from sheet and cool on a wire rack.

COCONUT ORANGE SLICE COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream shortening and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in oats, orange candy and coconut., Shape dough into 2-in. balls; place 3 in. apart on parchment-lined baking sheets. Bake until cookies are set and edges begin to brown, 15-18 minutes. Remove from pans to wire racks to cool. Store in an airtight container.

ORANGE SLICE COOKIES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Combine the flour, baking soda and salt; gradually stir into the creamed mixture. Finally, stir in the oats, coconut and candy orange slices. Drop by rounded spoonfuls onto the prepared cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

ORANGE SLICE COOKIES

Steps:

• Cut each orange slice into 8 pieces. Roll in 1/4 cup sugar; set aside. In a bowl, cream the butter, shortening, brown sugar and remaining sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in chips, pecans and orange slice pieces., Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks to cool.

ORANGE SLICE COOKIES

Steps:

• Combine chopped orange slices and 1/4 cup flour in a medium bowl, tossing to coat candy; set aside.
• Beat butter at medium speed with an electric mixer until creamy.
• Gradually add sugars and apple sauce, beating well.
• Add egg whites, milk, and vanilla; beat well.
• Combine 2 cups flour and next 4 ingredients; gradually add to butter mixture, beating well. Stir in candy mixture, oats, and coconut.
• Drop dough by rounded teaspoonfuls 2 inches apart onto greased baking sheets.
• Bake at 375 for 10 minutes or until lightly browned.
• Cool slightly on baking sheet; remove to wire rack to cool completely.

ORANGE SLICE COOKIES

Steps:

• Stir together soda and 1 1/2 T water until dissolved.
• Beat shortening (butter) at medium speed with an electric mixer until fluffy. Gradually add sugars, beating until fluffy. Add soda mixture, eggs, candy, pecans and coconut. Beat until blended.
• Combine flour, oats and baking powder. Gradually add to shortening mixture, beating until blended.
• Drop by rounded tablespoonfuls onto lightly greased baking sheets.
• Bake at 350 for 10 to 12 minutes. Remove to wire racks to cool.
• Stir together powdered sugar and orange juice; drizzle over cookies.

ORANGE SLICE COOKIES I

Steps:

• In large mixing bowl, cream together sugars and shortening till fluffy. Add eggs and vanilla; beat well. Stir together the flour, baking powder, baking soda, and salt. Stir into creamed mixture.
• Stir in the oats, and the orange candy. NOTE: Dip a pair of kitchen shears into a glass of hot water or spray with a non-stick spray to make snipping the orange slices easier. Using about one tablespoon of mixture for each cookie, roll into one inch balls. Place on greased cookie sheets.
• Bake in a 350 degree F (175 degrees C) oven for 10 to 12 minutes or until lightly browned. Remove and cool on a wire rack.

CITRUS SLICE COOKIES

Steps:

• In large bowl, beat butter, sugar, vanilla and eggs with electric stand mixer on medium-low speed or with electric hand mixer on lowest speed until well combined. Add flour and salt; beat until soft, nonsticky dough forms. (You should be able to handle the dough without it sticking to your fingers. If dough is sticky, beat in additional flour 1 tablespoon at a time until the dough comes to the correct consistency.)
• On work surface, shape dough into a ball. Divide into 3 equal portions. Return one-third of dough to bowl; beat in orange peel, orange extract and drops of yellow and red food color until orange color is consistent. Remove dough from bowl; cover with plastic wrap.
• Clean bowl; add another one-third portion of dough. Beat in lemon peel, lemon extract and drops of yellow food color until yellow color is consistent. Remove dough from bowl; cover with plastic wrap.
• Leave remaining one-third of dough plain; cover with plastic wrap.
• Refrigerate all dough portions 1 hour.
• Shape each portion of tinted dough into a roll about 5 inches long and 2 1/2 inches in diameter; set aside. On lightly floured work surface, roll plain dough into a rectangle. Place roll of orange dough on plain dough. Roll plain dough in a single layer around orange dough. Cut away excess dough; reserve for yellow dough.
• Place orange sanding sugar on plate; roll dough log in sugar until completely coated. Wrap sugar-coated dough log in plastic wrap; refrigerate. Repeat process with lemon dough, remaining plain dough and yellow sanding sugar. Refrigerate dough logs at least 4 hours.
• Heat oven to 400°F. Line cookie sheets with cooking parchment paper.
• Cut chilled logs into 1/8- to 1/4-inch-thick rounds. With back edge of knife, score "segment" lines into each round, making only indentations (do not go all the way through). Cut rounds in half; place on cookie sheets.
• Bake 6 to 8 minutes or until set. Remove cookies from cookie sheets to cooling racks. Cool completely.