Tangy Orange Cookies Recipes

ORANGE DROP COOKIES II

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.

TANGY ORANGE COOKIES

Steps:

• Sift together flour, baking powder and salt, set aside. Cream butter, shortening and sugar in mixing bowl, add egg and beat well. Blend in dry ingredients gradually. Mix thoroughly, add orange juice concentrate and coconut, mix well. Drop by teaspoonful onto cookie sheets. Bake at 350 for 12-13 minutes. Frost while warm.
• Frosting...Mix together orange juice, water and powdered sugar and blend well. Drizzle over cookies while still warm.
• *I think these would be good with slivered almonds added. *I also think they would be good with 1 tsp of almond flavoring then too. *If you'd rather have just a hint of orange, use orange juice instead of the orange juice concentrate.

ICED ORANGE COOKIES

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange juice and zest. Combine the flour, baking powder and salt; gradually add to the creamed mixture. , Drop by heaping teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges begin to brown. Remove to wire racks to cool. In a small bowl, combine icing ingredients until smooth; drizzle over cooled cookies.

TANGY ORANGE SNICKERDOODLES

Steps:

• Pre-heat oven to 375.
• In mixing bowl cream together the butter, shortening, zest, salt, Tang and vanilla. Beat in the sugar, then the eggs, one at a time, beating well after each addition.
• Whisk together the flour, nutmeg, baking soda, and baking powder. Add the flour mixture to the wet ingredients alternately with the sour cream/yogurt and orange juice, beginning and ending with the flour and adding the sour cream or yogurt in three additions.
• Combine the sugar, cinnamon and Tang powder in a small bowl.
• Let the dough chill for about 15 minutes. (We can't wait very long!) Then roll into balls and coat in the cinnamon-sugar mixture. Place on a cookie sheet about 2 inches apart. Slightly flatten with the bottom of a glass, or the palm of your hand.
• Bake for 10 minutes, or until there is a hint of golden at the edges. Cool for 5 minutes on a wire rack.